ALFALFA: THE FATHER OF ALL FOODS
Myths and Legends
Alfalfa is believed to have the power to bring good fortune in matters of money, business and good luck in gambling. This symbolism may stem from its use as a high quality hay that keeps animals fed in times of want.
First discovered by the Arabs, who dubbed alfalfa, this valuable plant, as the “father of all foods.” According to an early Oriental herbarium, alfalfa tops the list of 896 plants cited, and originated in Persia. Alfalfa, a native of Asia, didn’t reach North America until around 1850 or 1860.
Native Americans adapted alfalfa quickly for human use, as well as for animals. Called Mu-su, this is one of the plants said to have been brought to China by General Chang Chien of the Han dynasty. The mu-su is included among the vegetables, and was formerly extensively cultivated; and in some parts of China, is still grown. It is found growing almost of its own accord.
The first documented use of this herb by the Chinese dates back to the 6th century. Chinese healers use alfalfa to treat kidney stones and to relieve fluid retention and swelling. Cultural uses Alfalfa is widely grown throughout the world as forage for cattle, and is most often harvested as hay, but can also be made into silage, grazed, or fed as greenchop.
Alfalfa usually has the highest feeding value of all common hay crops.
Cholesterol reduction Source of chlorophyll, natures deodorant Detoxes the urinary tract Purifies the blood and liver Has a strong alkaline effect on the body Promotes bowel movement regularity and healthy hydration Eases general digestive problems Contains high levels of enzymes for food digestion and assimilation Lowers bad cholesterol, and reduces incidence of atherosclerotic plaque Supports healthy blood sugar levels, especially when taken with manganese Supports the pituitary gland