Alfalfa

Alfalfa is a perennial with many restorative qualities. Native to the Middle East, alfalfa spread into the Mediterranean through horses. It then followed the trail of colonialism into South America and eventually the United States. Alfalfa is a very resilient plant with a high yield. The plant is full of rejuvenating vitamins and minerals like iron, potassium, calcium, phosphorus, beta carotene, and vitamins C, D, and E.

Alfalfa is used primarily for hay. The stalks are stiff, hard to digest, and generally unfit for human consumption. If you want to eat raw alfalfa, focus on the tender sprout. Alfalfa sprouts are widely available in super markets and are a popular ingredient for salads.

If you don’t want to eat alfalfa raw, infuse it in liquid and drink three cups a day. Alfalfa's positive effects manifest over long dosages. For ongoing complications prepare to take alfalfa for a long time. Alfalfa strengthens digestion and eases burning urine. It nourishes the blood and boosts the immune system. New mothers will see an increase in milk production. Herbalists have also used it to treat arthritis, cystitis, swelling prostates, and insomnia.

Alfalfa supplements are also available. The concentrated pills contain high levels of vitamins and minerals. While raw alfalfa has no side effects, alfalfa supplements sometimes cause inflammation and indigestion.

The large amounts of vitamins and minerals in alfalfa make it an ideal part of a healthy diet. Introducing alfalfa after a long illness helps rejuvenate a patient. It encourages weight gain and reverses wasting conditions.