Planting: Well drained soil in sun, seed sown, fully hardy perennial 12”-32”.
Harvest: Whole plant used, cut before flowering and dried for infusions.
Culinary: Young leaves used fresh, seeds are germinated for 3-6 days for eating raw and have a pea flavour. . Eat in moderation.
Medicinal: Leaves are a source of chlorophyll, carotene, and vitamin K. A sweet, astringent cooling herb that cleanses toxins from tissues, controls bleeding, lowers cholesterol and is a diuretic. It acts mainly on the urinary and circulatory systems. Rich in nutrients including protein, minerals, vitamins ABCDE and K Important as a fodder crop, it is a long lived, deep rooted plant that can be cut five times each season for hay or silage, excellent for honey production.
Third Eye Vision:
Seeded: 2008 in C8; 2009 in F3
Links:
Wiki Alfafa
Sources:
The Royal Horticultural Society New Encyclopedia of Herbs and Their Uses (RHS)
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