Alfalfa (Alfalfa) whole seed – Medicago sativa

A herbaceous plant of the Fabaceae family, alfalfa has been known since ancient times for its nutritional properties. Its seeds are cultivated to produce edible sprouts that are sweet, crunchy, and slightly nutty. They are also sometimes used in decoctions or ground to enrich certain food preparations.

Description

Alfalfa is a fast-growing perennial legume. The seeds are small, hard, and light brown in color. Once germinated, they produce thin, tender, and crisp green shoots. Traditionally grown as a fodder plant, alfalfa is now recognized for its nutritional value and domestic uses.

Nomenclature

• Common names: Lucerne, alfalfa
• Latin name: Medicago sativa
• Family: Fabaceae (Legumes)
• Part used: Whole seeds
• Form: Dried seeds
• Origin: Europe, North America, Western Asia
• English name: Alfalfa seed
• German name: Lucernesamen
• Name in Spanish: Alfalfa seed
• Name in Italian: Semi di erba medica
• Name in Arabic: بذور الفصة (Boudhour al-Fassa)

Main virtues

Widely used in raw foods, sprouted alfalfa is rich in vitamins A, C, and K, minerals (calcium, iron, and magnesium), plant proteins, and enzymes. It is also present in certain vegetarian and vitalizing culinary formulations.

Main constituents

Vitamins (A, C, K, B9), plant proteins, chlorophyll, saponins, digestive enzymes, minerals (calcium, iron, potassium, magnesium).

Use and dosage

• Germination: soak the seeds for 6 to 8 hours, rinse twice a day, consume within 4 to 5 days.
• Cooking: Sprouts to add raw to salads, sandwiches, juices or as a topping.
• Infusion: Ground seeds or dried sprouts can be used in a mild decoction.

Precautions, side effects and contraindications

• Use clean water and a well-ventilated jar to avoid mold.
• Keep sprouted seeds cool and consume quickly.
• Not recommended for people suffering from lupus erythematosus (presence of canavanine).

History and origin

Native to Persia, alfalfa was already cultivated by ancient civilizations as fodder. The word "alfalfa" comes from the Arabic "al-fasfasah." It was introduced to Europe and America for its exceptional nutritional qualities. The use of sprouting seeds became popular in the 20th century as part of the natural food movement.

Miscellaneous information

• Storage: dry, away from light and humidity.
• Packaging: kraft bag, airtight jar, food zip bag.
• Appearance: small, light brown, oval seeds.
• Odor: neutral, vegetal, slightly herbaceous after soaking.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• FAO – Forage and Food Legumes
• Literature on live food and germination
• Home Sprouted Seed Growing Manuals

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