Pg.no. 78
Family: Fabaceae
Part Used: Leaves, stems, sprouts
Habitat: Alfalfa is native to southwestern Asia and Southeastern Europe. Also grows in
North America and North Africa.
Alfalfa is known as the “Father of all foods” for good reason. It’s loaded with important
vitamins, minerals, trace minerals and protein. Its roots go down as far as 30 feet to pull
valuable nutrients from the earth. This plant is commonly used for arthritis, digestive
problems, as a diuretic and for reducing high cholesterol. It’s a very inexpensive source of
easily digested nutrients. Alfalfa is high in beta-carotene and builds the immune system. This
plant also contains chlorophyll, which is good for reducing bad breath and body odor.
CAUTION: Pregnant and nursing women should not eat alfalfa seeds due to their content of
stachydrine and homostachydrine (may promote menstruation or cause miscarriage). People
in general should never eat alfalfa seeds. They contain high levels of the toxic amino acid
canavanine. Alfalfa is high in vitamin K and may work as an anti-coagulant so it shouldn’t
be taken by people taking blood thinning medication.
Aloe:
Scientific Name: Aloe vera
Common Names: Aloe, cape, Barbados
Family: Asphodelaceae
Part Used: Leaves
Habitat: Aloe is native to the Mediterranean. It also grows in Latin America and the
Caribbean.
The gel inside of the leaves of the Aloe plant can be used externally to treat minor burns, sun
burn, cuts, scrapes and poison ivy. Aloe gel is good for moisturizing the skin and is a main
ingredient of many skin care products. Many people use it to reduce acne and treat other skin
problems.
CAUTION: Some people have taken Aloe internally as a laxative. The Mayo Clinic website
states that this is not safe and can lead to severe cramping, diarrhea and dangerous
imbalances of electrolytes even if used infrequently.