Although alfalfa is a food crop for animals, it also has been employed as an herbal medicine for at least 1500 years. Ingestion of alfalfa seeds or sprouts may be associated with a decrease in blood cell production while the leaves and stems provide a good source of protein as well as vitamins and minerals.

The most promising value for alfalfa as a health treatment is in the area of cholesterol control. Based on empirical evidence, fibers and chemicals in alfalfa appear to stick to cholesterol, keeping it from staying in the blood or depositing in blood vessels. More of the harmful types of cholesterol leave the body, while high-density lipoprotein (HDL), the “good” kind of cholesterol, appears to be unaffected by the ingestion of alfalfa.

While studies do not provide conclusive evidence, it is now believed that alfalfa may also slightly lower blood sugar levels due to its high manganese content.

Alfalfa may also have some ability to enhance immune system function. Alfalfa seeds are also used as a folk remedy for asthma or other breathing conditions. Chemicals in alfalfa have mild diuretic properties, which may promote the loss of water from the body. Therefore, alfalfa may relieve swelling caused by excess water accumulation. Because other components of alfalfa may act somewhat like the female hormone estrogen, it has been suggested as potentially useful in menopause as well.

Dosage and Administration

Used for cholesterol reduction in adults, a recommended dose of alfalfa is 40 mg of alfalfa seed or 5,000 mg to 10,000 mg (5 grams to 10 grams) of dried alfalfa leaves and stems three times a day. Dried alfalfa may be taken as capsules, tablets, or tea made from dried alfalfa soaked in boiling water for 10 to 15 minutes, then strained before drinking.

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