Alfalfa : Organic

Alfalfa, also known as lucerne, is a member of the pea family native to western Asia and the eastern Mediterranean region. Alfalfa sprouts are a common and popular food, while herbal supplements primarily use the dried leaves.

In the past, traditional Chinese physicians used young alfalfa leaves to help with digestive complaints. Similarly, Ayurvedic physicians of India prescribed the leaves and flowering tops for poor digestion. Alfalfa was also traditionally used for water balance and joint comfort, while some North American Indigenous groups used it to support liver and bladder health.

This plant is also documented in the writings of Eclectic physicians (19^th-century physicians in the United States who used herbal therapies) as a tonic for indigestion, low appetite, low iron levels, and poor nutrient absorption. They also recommended alfalfa to stimulate lactation in nursing mothers.

While the medical benefits of alfalfa are not well understood, its constituents have been extensively researched. The leaves contain approximately 2-3% saponins and also contain flavones, isoflavones, sterols, and coumarin derivatives.

Additionally, alfalfa contains protein and vitamins A, B1, B6, C, E, and K. Nutrient analysis also demonstrates the presence of calcium, potassium, iron, and zinc.