Alfalfa’s name comes from an Arabic phrase often translated as “father of all foods,” and it’s easy to see why. Its roots can reach 20 feet or more into the earth, drawing up a wide range of minerals that end up in its leaves. If you’ve driven past Iowa hay fields, you’ve seen it growing! Alfalfa leaf is naturally rich in vitamins A, C, E and K, along with calcium, magnesium, iron, potassium and chlorophyll. Herbalists have long used it as a gentle, nourishing tonic for overall vitality, healthy digestion and strong bones and joints. How to use it: steep 1 to 2 teaspoons in hot water for 10 to 15 minutes for a mild, grassy tea, or steep a larger handful for several hours for a rich mineral infusion. It blends beautifully with peppermint, nettle, oat straw or red raspberry leaf. You can also add the powdered leaf to smoothies or fill your own capsules. Cautions: alfalfa is high in vitamin K, so talk with your provider if you take blood thinners such as warfarin. Avoid it if you have lupus or another autoimmune condition, and avoid large amounts during pregnancy. Sold by the ounce.
