ALFALFA - The Father Of All Foods

Alfalfa is a perennial herb with a deep rooting system capable of extending twenty-five feet into the sub-soils. Due to this plants ability to tap into mineral sources often unavailable to other plants, the mineral content is exceptionally valuable. Some modern herbalists have characterised alfalfa as being 'the Big Daddy of them all', due to it's nutritional values, and not least because of the ash of the leaves is almost 99% pure calcium.

"Centuries ago, the Arab's used Alfalfa as feed for their horses, because they claim that it made the animals swift and strong. They then tried the plant themselves and became so convinced of it's benefits to their health and strength they they named the grass "Al-Fal-Fa" which means, "Father of All Foods". The roots of the alfalfa plant burrow deep into the earth to reach minerals that are inaccessible to other plants. Alfalfa contains vitamins A, E, K, B and D. It is high in protein and contains phosphorous, iron, potassium, magnesium and other trace elements. Alfalfa has eight enzymes known to promote chemical reactions that enable food to be assimilated properly within the body. Alfalfa has been effective for aiding stomach ailments, gas pains, ulcerous conditions, dropsy, and pain and stiffness of arthritis. It may eliminate retained water, help sure peptic ulcers, and help in treating recuperative cases of narcotic and alcohol addiction and also treating cases of overweight. Alfalfa is said to possess no unfriendly components and may be given to children and adults of all ages."

Taken from the Nutritional Almanac.