Health

Alfalfa is sometimes called alfalfa. The expression comes from Arabic al-fac-facah which would mean “ father of all foods »⁽³⁾.

In Spanish the term used is alfalfa. And this is also the case in English-speaking countries.

But French agronomists, notably Olivier de Serres, preferred to call it alfalfa in reference to alfalfa which means glowing worm in Provençal. This word itself is derived from Latin lantern : the lamp⁽⁴⁾.

And indeed, alfalfa seed has a certain shine!

Finally, botanists chose another name for this fabaceae or legume: Medicago sativa.

In France, it was also called great clover, sainfoin or Burgundy hay⁽⁵⁾.

In any case, these famous seeds deserve to be part of your diet.

They are often eaten sprouted which makes them more digestible.^(6,7).

You can sprout them yourself in your kitchen, which takes between two and ten days⁽⁸⁾.

Be careful, however, of the bacterial risk.

To avoid cultivating bacteria instead of sprouted seeds, you must thoroughly sterilize the pot you are going to use.

To do this, you can place your pots in the oven for 5 minutes at 100 degrees or put them in a saucepan of cold water that you bring to the boil and leave to heat for 30 minutes.⁽⁹⁾.

The dishwasher also works for sterilization⁽⁹⁾.

But you will also find seeds already germinated at your organic grocer.

They have a mild flavor and provide you with vegetable proteins and a good vitamin C content.⁽¹⁰⁾.

You can also eat young shoots which are rich in vitamins A, B, D, E, C and K⁽¹⁰⁾.

They are also a source of vegetable calcium which is very assimilable, sodium, magnesium, potassium and zinc.⁽¹⁰⁾.

They are also rich in iron⁽¹⁰⁾.

A small quantity of young shoots is enough for you to benefit from these contributions. And this is also true of sprouted seeds.

You can sprinkle them in your dishes, especially your salads or put them in your juices or vinaigrettes.

The leaves are crisp and fresh.

A handful of sprouted seeds can be added to your soups or fried vegetables following cooking: this is a touch of delicacy that will delight your guests⁽¹¹⁾.

Your herbalist might advise you on this traditional remedy found in Chinese medicine.⁽³⁾.

He will offer you dried leaves in bulk or powder.⁽⁵⁾.

The powder is taken with a glass of water. Your herbalist will advise you to take a level spoonful two to three times a day.

The decoction is made from the dry leaves which must be boiled for 5 minutes before letting it infuse for 10 minutes. One or two cups a day should be enough⁽⁵⁾.

This decoction is recommended once morest asthenia, that is to say intense fatigue, or once morest a drop in energy.^(5,12).

It provides you with minerals, which is good for your bones and nails.

Your metabolism won’t complain either!

Alfalfa is also rich in antioxidants because it contains carotene and selenium⁽⁵⁾.

It thus strengthens your immune defenses⁽⁵⁾.

Finally, our legume of the day contains phytoestrogens which makes it a useful plant to support menopause.⁽⁵⁾.

Naturally yours,

Augustine of Livois