Alfalfa

Alfalfa (Medicago sativa) is widely grown as a livestock feed and ground cover.  But it has also been used for centuries as an herbal medicine on nearly every continent.  Traditionally, it was used as an aid to digestion, for its calming properties, to treat arthritis, and to promote kidney health.  More recently, studies have shown that alfalfa may lower cholesterol, balance the body’s hormones, and promote lactation in breastfeeding women.  It is also rich in vitamins, minerals, and bioflavonoids.  The best parts of the plant to use medicinally are the leaves, but alfalfa sprouts are a nutritious salad ingredient as well.  As with all herbs, consumption should be moderate, and pre-packaged “supplement” forms of alfalfa may contain parts of the plant that are less effective, or even impurities.  Alfalfa used fresh or dried makes a tasty tea, and it mixes well with many other herbs.  I recommend growing your own!  It is easy to cultivate, and the bacteria that live in its root nodules add nutrients to the soil.  It is important to only use organic seed, and always avoid GMO varieties.