Alfalfa is a perennial herb commonly found on the edges of fields in low valleys and is widely cultivated by farmers for livestock feed. Alfalfa or lucerne was used by the Persians to feed their horses to make them look sleeker and fell stronger. The Arabs designated this common hay feed for livestock, “The Father fo All Food.” Some modern herbalists have gone even further than this, characterizing alfalfa as being “the Big Daddy of ’em all” in terms of nutritional value, considering that the plant is so rich in calcium that the ashes of its leaves are almost 99% pure calcium.
Powdered alfalfa contains vitamins A, B-6, B-12, C, E, and K-1, niacin, pantothenic acid, biotin, folic acid, etc., as well as many essential and nonessential amino acids. Additionally, it contains 15-25% proteins, major minerals and trace elements like calcium, phosphorus, manganese, iron, zinc and copper, together with many naturally occurring sugars.
Alfalfa lends a fresh, mildly sweet flavor to teas and cooked foods.
Source: Miracle Healing Herbs by John Heinerman, Ph.D. published 1998 by Prentice Hall