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Profile: Medicago sativa is a Fabaceae perennial. Alfalfa is a food in India, a nutritive tonic in American traditional medicine, and a digestive aid in TCM (TCM). Organic alfalfa powder is good for smoothies, drinks, and herbal powders.


Alfalfa has many uses besides being a cattle feed. It's a nutritive tonic in traditional American folk medicine. Dried alfalfa leaf is offered as a herbal tea, pill, or powder. Sprouted seeds are used in salads and sandwiches.

Alfalfa features purple-to-yellow leguminous blooms, clover-like leaves, and a deep tap root. Some reports claim 68-foot-deep taproots. Alfalfa is native to southwest Asia, having wild species in the Caucasus, Afghanistan, and Iran. It's grown worldwide.

Early colonists grew alfalfa, but it wasn't commonly planted until the California Gold Rush. Alfalfa is the most nutrient-dense fodder for dairy cows. It's used for chickens, rabbits, gardening, and agriculture. Like legumes, it "fixes" nitrogen. Alfalfa supplies healthful nutrients for humans and "heals" soil as a "green manure"

Alfalfa was utilized in TCM for digestive system support and appetite stimulation circa 200 CE during the Han Dynasty. Alfalfa was valued for its soothing and strengthening effects. Native Americans began using it as 'Buffalo grass' in the 1850s. Young leaves and branches were ground into flour and used in gruels and bread. Alfalfa seeds are a cooling poultice in India. Leaves provide chlorophyll, and seeds generate a yellow color. Young alfalfa leaves are a vegetable in China and Russia. Sweet, bitter, and earthy. Cooling. Powdered dried leaf can be put into capsules, herbal pills, smoothies, or herbal tinctures.


**These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any diseases.


Ingredients: Alfalfa Powder
Origin:  USA
Shelf Life: 2 Years.
Product Style: Powder
Handling / Storage: Store in a airtight Food Storage Containers, cool, dry place.
Allergen Information: None Specified.
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