Alfalfa is a herb with a reputation as a 'good all-rounder', beneficial to use for a number of diverse conditions. Its high vitamin and mineral content make it both a nutritious and therapeutic herbal remedy.Alfalfa is plant which has rich green alternate leaves, purplish flowers. Alfalfa can adapt itself to widely varying conditions of soil and climate. It is origin is Europe. It is grown widely in India.
Nutritional importance of Alfalfa
Alfalfa is of high nutritional importance and is also one of the richest sources of dietary fibre and chlorophyll.
Alfalfa is a valuable source of vitamins A, B, C, D, E, K and G, calcium, magnesium, phosphorus, chlorine, sodium, potassium and silicon. Alfalfa contains one and half times more protein than grains like wheat and corn and its carbohydrate content is only half of that found in grains.
Healing power and curative properties of Alfalfa.
In early Chinese medicines, physicians used young alfalfa leaves to treat disorders related to the digestive tract and the kidneys In Ayurvedic medicine, physicians used the leaves for treating poor digestion. They made a cooling poultice from the seeds for boils. At the time, alfalfa was also believed to be helpful towards people suffering from arthritis and water retention leaves and sprouting seeds have been used for thousands of years as a nutritive tonic. Originally native to Asia, the herb was imported into the West by Darius, King of Persia (550-486 BC) during his battles in Greece. Roman writers are amongst those who commended it for its therapeutic actions.
Alfalfa has therapeutic uses as both food and medicine. It is rich in vitamins, particularly A, B and C and also Vitamin K. It is believed to contain a higher mineral content than most grains and is a natural source of calcium, potassium, magnesium and phosphorus. The seeds, leaves and stems of the alfalfa plant have manganese, vital to the human digestive system in its manufacture of insulin. Alfalfa contains 130 to 142 mg of alkali. It is slightly laxative, digestive, diuretic and serves as an excellent tonic. It augments movement of the bowels, improves digestion and ensures better assimilation of food. Alfalfa builds up for a healthy and vigorous old age and resistance to infection.
Alfalfa has therapeutic uses for a wide range of conditions
. These include:
Dropsy
An effective diuretic, alfalfa acts gently upon the kidneys. It can be successfully employed in the treatment of the inflammation of the bladder and dropsy.
Heart disorders
Alfalfa, in the form of juice, is very effective in most arterial problems and heart diseases.
Respiratory disorders
Alfalfa juice, as a rich source of chlorophyl, is useful in respiratory disorders and discomforts, particularly those relating to the sinuses and the lungs.
Arthritis
Alfalfa tea, especially made from the seeds, helps alkalise the food residues in the body. Six or seven cups of it should be taken daily by arthritics for at least two weeks.
Hair disorders
The juice of alfalfa in combination with those of carrot and lettuce, if taken daily, helps the growth of hair to a remarkable extent.
High blood pressure
The herb is an effective remedy for high blood pressure. It contains all the elements necessary for the softening of hardened arteries, which characterise high blood pressure.
Joints and Bones and Skin
Its high mineral content promotes healthy bones and teeth.
The high Chlorophyll content is believed to encourage the growth of connective tissue, beneficial in diseases such as arthritis.
Plant contents may aid tissue repair and be useful in the healing of wounds, varicose ulcers and abscesses.
Other uses
Alfalfa is antibacterial
Useful in menopausal complaints, pre-menstrual tension and fibroids.
Rich in anti-oxidants, beneficial in breaking down toxins in
the blood.
Useful in sinus infections.
Is believed to be beneficial in instances of dropsy, bladder and prostate problems.
Methods for use
The seeds are useful in the form of sprouts. They are delicious and nourishing in salads and soups as well as in sandwiches. Alfalfa can be used in the form of juice extracted from its leaves. It is also used extensively in the form of tea, which is made from seeds as well as the dried leaves of the plant. The tea is prepared by boiling alfalfa seeds in an enamel pan with the lid on, for half an hour. It is strained, squeezing or pressing the seeds dry, and allowed to cool. Cold or hot water and honey may be added to taste before use.
Dosage
Fluid Extract - 1 teaspoon in water or juice 3 times daily.
Cautions
should not be used if suffering from autoimmune diseases.
