A – ‘Alfalfa’

The abc of Food Cooking and People

‘Alfalfa‘

Alfalfa (Medicago sativa) is a perennial, clover-like plant with small yellow blossoms known to attract bees, making it an important crop not just for feed but also for supporting pollinators.

Alfalfa is widely grown as forage for livestock due to its high protein content and nutritional value. It is often harvested for hay or silage.

Though primarily grown as animal feed, some cultures have historically used alfalfa roots as vegetables. Sprouts—young shoots from germinated alfalfa seeds—are a popular addition to salads, sandwiches, and wraps because of their mild flavour and crunchy texture. They are also rich in vitamins C, K, and A.

Alfalfa sprouts are easy to cultivate at home, usually within a few days, requiring only water and minimal care.

Alfalfa is beneficial for livestock and improves soil health by fixing nitrogen, making it useful in crop rotation. In addition, the sprouts are packed with antioxidants and are believed to support digestion, heart health, and immunity.

Alfalfa’s versatility—serving as feed, food, and a soil improver—has made it a valuable crop globally.