Alfalfa in Traditional Herbal Medicine

This profile of alfalfa presents an historical look at the use of alfalfa in the major traditional healing systems. This profile of alfalfa is not intended as medical advice.

Alfalfa: An Herbal Profile

Originally native to a large area covering most of Europe and Asia, alfalfa is now cultivated around the world, mainly as a food crop for animals. But this member of the pea family also enjoys a long history as a food source for humans, too.

Known botanically as Medicago sativa, alfalfa's common name is a Spanish adulteration of the Arabic name, al-fac-facah. Though alfalfa is grown mainly as animal food, it is also prized in natural medicine for its rich vitamin content. Alfalfa is a good source of vitamins A, C, D, E, K and many of the B vitamins. Additionally, alfalfa is a rich source of protein and minerals.

In the various healing disciplines, all parts of the plant are used, including the stems, leaves, seeds and seeds. And, of course, the fresh sprouts are also used, though they're usually eaten raw.

Alfalfa in Ayurveda

In Ayurveda, alfalfa is considered a mild tonic good for purifying the blood. Alfalfa is considered to have alterative, diuretic, antipyretic and hemostatic actions.

Alfalfa is also considered a rich source of nutrients like vitamins and minerals. It is often used to treat nutritional deficiencies.

In Ayurveda, alfalfa is usually prepared as an infusion and is considered especially good for Pitta constitutions. Alfalfa is often combined with dandelion, nettles and horsetail.

Alfalfa in Traditional Chinese Medicine

In traditional Chinese herbology, alfalfa's roots are the part of the plant most often mentioned. Alfalfa roots (and the diuretic action they possess) are considered a remedy for heat--especially damp heat--and are prescribed for conditions like kidney stones and jaundice. Like their Ayurvedic counterparts, Chinese herbalists recognize alfalfa's nutritional potential and recommend alfalfa for conditions like night blindness.

Alfalfa in Traditional European Herbalism