Alfalfa Leaves Cut


Botanical NameMedicago sativa

Common Name:

  • English: Alfalfa, Lucerne
  • Ayurvedic: Vilaayatigawuth, lusan, lasunghaas
  • Unani: Barsem
  • Also, known as: Buffalo Herb, California clover, Luzerne, Mu su, Medica, Purple medic, Feuille de Luzerne, Grand Trèfle, Herbe aux Bisons, Herbe à Vaches, Lucerne, Luzerne, Medicago, Medicago sativa, Phyoestrogen, Purple Medick, Sanfoin

Origin: USA

Harvested: Cultivated, As a farm crop

Parts Used: Leaves

General Information:

Alfalfa is also called as a Buffalo herb, is an extraordinary storehouse of vital vitamins and mineral and phytonutrients, including vitamins A, D, E, K, and the full range of B; biotin, calcium, folic acid, iron, magnesium, potassium, digestive enzymes, blood builder and chlorophyll. And, being very high in protein, especially when dried. No wonder Alfalfa is the superior herbal choice for vitality & well-being! 

Alfalfa is a name everyone has heard, but few know much about it other than the fact that it's a plant. The alfalfa plant is primarily native to Asia and is one of the first known herbs for mankind. It is often used for feeding animals as it has the highest nutritional value of all the hay/forage crops. The word alfalfa is derived from Arabic, specifically, the phrase "al-fac-facah", which literally means "Father of all foods" because it is so rich in essential nutrients. Clearly, ancient ancestors considered alfalfa to be vital to their everyday lives. They used it not just for their own consumption, but to feed their livestock and to have better fertilize their agricultural lands due to its abundance of vitamins and minerals. Although it originated in Asia, it is now extremely common in the USA, Europe, Canada.

How to use:                                                                                                                    

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!


  • You can sweeten your herbal tea with bit of honey, natural fruit juice, Stevia leaves powder and or Licorice root powder.
  • You can make ice cubes or pops by freezing tea in ice tray or pop molds.


You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purpose ONLY

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.


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