Alfalfa: Benefits, Uses & Dosage

Alfalfa (Medicago sativa) is a natural mineral and vitamin supplement containing organic minerals like calcium, magnesium, phosphorus and potassium, along with almost all known vitamins. It is also very high in chlorophyll. Its rasa (taste) is astringent and sweet, with a cooling virya (energy) and pungent vipaka (post-digestive effect).

Alfalfa pacifies Pitta and Kapha while increasing Vata. It acts primarily on the plasma and blood tissues through the circulatory and urinary systems. Its key actions include alterative, diuretic, antipyretic and hemostatic properties, making it useful for ulcers, edema, arthritis and vitamin or mineral deficiency.

While alfalfa is not entirely tonic or nutritive in the Ayurvedic sense on its own, it combines well with other natural supplements like dandelion, horsetail, nettles and parsley. It is best taken as an infusion or powder (250 mg to 1 g). Those with high Vata conditions should use it with caution.

Alfalfa has an astringent and slightly bitter taste. It has anti-vata and anti-kapha properties and is also anti-inflammatory. It is very effective in cleansing toxins from the large intestine.

Alfalfa is a natural pain reliever and may be used to treat such diseases as sciatica. Alfalfa tea can be taken at bedtime for arthritis, rheumatism, colitis, ulcers and anemia.