Medicago sativa Alfalfa (Leguminosae)

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Medicago sativa
Alfalfa
(1 Page of 5)

The Medicago sativa plant species is found in Europe - Mediterranean. More or less naturalized in Britain[17]. It is a member of the Leguminosae family. Common gardeners may know the plant as Alfalfa.

Cultivation | Propagation | General Uses
Medicinal | Edible Uses

Latin Name:  Medicago sativa
Common Name:  Alfalfa
Family:  Leguminosae
Author:  L.

Known Hazards:  The plant contains saponin-like substances[222]. Eating large quantities of the leaves may cause the breakdown of red blood cells[222]. However, although they are potentially harmful, saponins are poorly absorbed by the human body and so most pass through without harm. Saponins are quite bitter and can be found in many common foods such as some beans. Thorough cooking, and perhaps changing the cooking water once, will normally remove most of them from the food. Saponins are much more toxic to some creatures, such as fish, and hunting tribes have traditionally put large quantities of them in streams, lakes etc in order to stupefy or kill the fish[K]. Alfalfa sprouts (and especially the seeds) contain canavanine. Recent reports suggest that ingestion of this substance can cause the recurrence of systemic lupus erythematosus (an ulcerous disease of the skin) in patients where the disease had become dormant[222].

Mature Height:  1   Mature Width:

Habitat:  Waste ground, avoiding acid soils[17].

Edible Uses: Leaves and young shoots - raw or cooked[2, 8, 52, 145]. The leaves can also be dried for later use[55]. Very rich in vitamins[183], especially A, B and C[201], they are also a good source of protein[206]. The leaves are a rich source of vitamin K[213]. A very nutritious food in moderation, though it can trigger attacks in patients with systemic lupus erythematosus and large quantities can affect liver function and cause photosensitization[238]. A nutritional analysis is available[218]. The seed is commonly used as a sprouted seed which is added to salads[2, 20, 52], used in sandwiches etc or cooked in soups[183]. The seed is soaked in warm water for 12 hours, then kept moist in a container in a warm place to sprout. It is ready in about 4 - 6 days[244]. The seeds can also be ground into a powder and used as a mush, or mixed with cereal flours for making a nutritionally improved bread etc[183, 213, 244]. An appetite-stimulating tea is made from the leaves[21, 55], it has a flavour somewhat reminiscent of boiled socks[144] and is slightly laxative[159].

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Cultivation | Propagation | General Uses
Medicinal | Edible Uses

The information above has been supplied solely via the hard work and dedication of the team at 'Plants for a Future'.
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