Alfalfa leaf, Medicago sativa is sold by the ounce and packaged in poly-lined craft bag or a cellophane bag.

Alfalfa is best known as a high value forage food for livestock, but it has gained popularity as a nutritive and estrogenic herb. The young leaves are edible, and they can also be brewed into a tea that can be drank hot or made into an herbal infusion and added to smoothies, soups or other dishes. In India, the dried leaves are used to make a poultice for boils. In traditional herbalism and according to James A. Duke, alfalfa leaf is considered to be “antiscorbutic, aperient, bactericide, cardiotonic, cyanogenic, deobstruent, depurative, diuretic, ecbolic, emetic, emmenagogue, estrogenic, stimulant, stomachic, and tonic, and said to aid peptic ulcers, as well as urinary and bowel problems.” [1,3]

Alfalfa leaf contains vitamins A and E, pantothenic acid, biotin, folic acid, choline, inositol, pyridoxine, vitamin B12, vitamin K, beta-carotene (6.24 mg/100 g), thiamine (0.15 mg/100 g), riboflavin (0.46 mg/100g), niacin (1.81 mg/100 g), alpha tocopherol (15.23 mg/100g). [1]

Sources:

1. Duke, J. A. (1987). Handbook of Medicinal Herbs, Second Edition. CRC Press.

2. Phytochemical and pharmacological potential of Medicago sativa: A review

3. Duke, J. A. (1987). Handbook of Medicinal Herbs, Second Edition. CRC Press.