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|Alfalfa has been used by the Chinese
for thousands of years to treat kidney stones, and to alleviate fluid retention and swelling. It is a perennial herb that grows throughout the world in a variety of climates.
It grows to about three feet and has violet flowers that bloom from late
summer to early fall.
First discovered by the Arabs, they called the plant the "father of all foods". They fed it to their horses claiming it made the animals fast and healthy. The leaves of the plant are rich in minerals and nutrients, including calcium, magnesium, potassium, and carotene. Alfalfa is also rich in protein, vitamins E and K. The plant extract is used by food producers as a source of chlorophyll and carotene.
The leaves contain eight essential amino acids. It has proven itself to be a good laxative and a natural diuretic. It is useful in the treatment of urinary tract infections, kidney, bladder and prostrate disorders. It alkalizes and detoxifies the body, especially the liver. Alfalfa promotes pituitary gland function and contains an anti-fungus agent.
Part Used: Whole herb and leaf.
Common use: This herb is also a folk remedy for arthritis, diabetes, asthma, hay fever, and is
alleged to be a good appetite stimulant and overall tonic. It is a good source of
minerals, chlorophyll, vitamins and is is high in chlorophyll.
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