- Fabaceae
- Leaf, cut and sifted
- Mediterranean basin · now worldwide
- Dried leaf, for infusion
Alfalfa
Medicago sativa
Select sizeThe plant
Alfalfa is a deep-rooted member of the pea family. Its roots can travel far into the soil, helping the plant draw up a wide range of naturally occurring nutrients. The leafy tops are the part most often dried for herbal use.
What's in it
Chlorophyll is the green colour in the leaf. Fibre is the part of the plant your body does not fully digest. Saponins are natural plant compounds that can form a light foam in water. Alfalfa also contains vitamins and minerals; amounts depend on the crop and preparation.
Vitamin K1
Phylloquinone. Alfalfa leaf is among the richer plant sources.
Minerals
Calcium, magnesium, potassium and iron, drawn from deep soil.
Saponins
The compounds behind its slightly foaming quality in water.
Chlorophyll
Abundant in leaf cut before flowering — the source of the deep green.
How it works
Nourishing green goodness: Alfalfa is traditionally valued as a leafy addition to a varied diet. Its appeal is everyday nourishment, with naturally occurring plant nutrients. Whole-leaf fibre: When the leaf itself is eaten, its fibre adds bulk to stools and contributes to normal bowel movement. A strained infusion offers a lighter way to enjoy its green, earthy character. Traditional vitality: Herbalists describe alfalfa as a tonic—a herb traditionally chosen to nourish and strengthen over time.
In the tradition
Alfalfa has a long history as a food and tonic herb. Herbal traditions value the leafy tops as a strengthening, mineral-rich addition to a balanced lifestyle.
Its name comes from an Arabic expression often translated as “father of all foods”—a nod to its reputation as a highly nourishing plant.
- 1Steep 1–2 tsp in 200ml hot water for 5–10 mins.
- 2Drink daily, ideally in the morning.
- 3Or mix 1–2 tsp powder into smoothies, porridge, or soups.
- 4Mild, grassy taste — pairs well with honey or peppermint.
Storage: Store in an airtight, opaque container in a cool, dry place away from sunlight. Best used within 12–18 months.
- Food amounts are different from concentrated herbal use.
- Check before use if taking blood-thinning medicine, pregnant, breastfeeding, or managing an autoimmune condition.
- Oestrogen-sensitive cancers: check with your doctor.
- Legume allergies: start with a small amount.
A food supplement, not a substitute for a varied diet. Speak to your doctor before use if you are pregnant, breastfeeding or taking medication.
Common questions
How do I prepare alfalfa?
Alfalfa is steeped as an infusion. Steep 1–2 tsp in 200ml hot water for 5–10 mins. Full directions are in the How to use panel above. See also: Infusion vs decoction.
What is alfalfa?
Alfalfa (Medicago sativa) belongs to the Fabaceae family; the leaf is used. Origin: Mediterranean basin, now worldwide. A bright green, nutrient-rich leaf traditionally enjoyed as a nourishing everyday herb.
How should I store dried alfalfa?
Store in an airtight, opaque container in a cool, dry place away from sunlight. Best used within 12–18 months.
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