The first documented use by the Chinese dates back to the 6th century.
Chinese healers use alfalfa for kidney stones and normal water retention.
First discovered by the Arabs, they dubbed this valuable plant the "father of all foods".
The leaves of the alfalfa plant are rich in minerals including calcium, magnesium, potassium, and carotene to support the heart and normal cellular division.
English herbalist John Gerard recommended alfalfa for upset stomachs.
Noted biologist and author Frank Bouer discovered that the leaves of this remarkable legume contain eight essential amino acids.
Alfalfa is also suggested to be a good cleanser and a natural diuretic.
This versatile herb is also a folk remedy for joint stress, and is reputed to be an excellent appetite stimulant and overall tonic.
Unfortunately, most westerners regard alfalfa as cattle fodder.
Alfalfa, perennial leguminous plant of the family Leguminosae (pulsefamily), the most important pasture and hay plant in North America, is also grown extensively in Argentina, S Europe, and Asia.
Westerners, regarding Alfalfa as cattle fodder, rarely takes advantage of the beneficial properties of this common plant.