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Alfalfa (Medicago sativa) is native to Iran and was likely domesticated during the Bronze Age to feed horses arriving from Central Asia. It was later used in Greece around 490 B.C. as horse feed for the Persian army. The name alfalfa comes from the Arabian al-fac-facah, for “father of all foods”. A perennial herb, alfalfa was and is easy to grow, thriving in many varied climates throughout the world, and provides an excellent protein-rich food source for cattle, horses, sheep and other animals.

Alfalfa grows to approximately 3 feet and has blue-violet flowers that bloom from July to September. The parts of the plant typically used are flowers, leaves and sprouts. Principle known active constituents include chlorophyll, carotene, vitamin C, vitamin D, vitamin E, vitamin K, folic acid, calcium, copper, phosphorus, manganese, iron, zinc, fluorine, electrolytes, isoflavones, coumarins, betaine, alkaloids, phytoestrogens and the antioxidant tricin. In addition to its high nutritional value, alfalfa has a fairly high protein content (18.9%), containing eight essential amino acids.

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