My Herbal Wellbeing - Herbal Tea Database - Alfalfa (Medicago sativa)

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Alfalfa
Common Name	Alfalfa
Scientific Name	Medicago sativa
Alfalfa is also known as Lucerne, Buffalo Herb, and, because of its bluish or purple flowers, Purple Medick. A leguminous plant, with roots that go deep into the soil, it is a rich source of fourteen of the sixteen principal mineral elements, particularly iron, phosphorus, potassium, and magnesium. Alfalfa also contains vitamins A, D, E, G, and K. The herb is said to give race horses speed and athletes stamina. It is also believed to relieve arthritis and other twinges and pains, to stimulate appetite, to build the body, and to help in the treatment of alcohol and drug addiction. Alfalfa is thought to aid digestion and elimination and to help cure peptic ulcers.
Plant	A hardy perennial, the clover-like plant has an erect smooth stem, which grows from an elongated taproot. Oblong leaflets grow in groups of three around the stem. The plant is found on the borders of fields and in low valleys, and it is widely cultivated for fodder and as a soil builder (it increases the nitrogen content of the soil with the help of nitrogen fixing bacteria, which enter the root hairs and form nodules that nurture the plant and surrounding soil). Purplish flowers grow in racemes-many small flowers growing off the stem -and bloom from June to August. Spirally coiled seed pods follow.
Height	1 to 3 feet.
Soil	Well-drained soil of reasonably good fertility, slightly acid.
Exposure	Full or partial sun.
Propagation	Seeds sown in early spring or late summer during the third lunar phase.
Care	Space plants 8 to 10 inches apart. Make sure there is no hardpan or underlying rock layer where you plant it, because alfalfa sends its roots down deep. Researchers have traced them for well over 100 feet-20 to 30 feet is average.
Part used for Tea	Leaves and seeds.
Taste	Bland, tastes like newly mown hay. It is usually blended with mint, lemon verbena, red clover, or honey.
How to Brew	LEAVES, BY INFUSION: 1 teaspoon of dried herb or 3 teaspoons of fresh crushed herb, to 1 cup of boiling water. Steep to taste. SEEDS, BY DECOCTION: Crush 1 tablespoon of seeds, and add to 2 cups of boiling water. Reduce temperature and allow mixture to simmer gently for 5 to 10 minutes.