Medicago sativa
Alfalfa, Yellow alfalfa
Explore the size, hardiness, soil, light, edible uses and harvest period of Medicago sativa.
General Information
Plant Properties
Growth conditions
Moist, Well-drained
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Full sun
Usage properties
Leaves, Oil, Tea, Seed
Carbon farming, Hedge, Nitrogen fixer, Bee forage, Biomass production, Companion plant, Dye, Oil, Paper
Description
The leaves and young shoots of the alfalfa plant can be eaten both raw and cooked. The leaves are very rich in vitamin K and can be dried for later consumption. The young shoots are a good source of vitamins A, B, and C, and also contain proteins. Alfalfa is very nutritious, but consume it in moderation, as large quantities can be toxic. The seeds are usually only used in their sprouted form, for example in salads, on bread, or in soups. To sprout the seeds, they must be soaked in warm water for 12 hours, then kept moist and placed in a warm spot. The seeds will sprout within 4 to 6 days. They can also be ground into a powder and mixed with wheat flour, for example. Tea can be made from the leaves.