Alfalfa

Medicago sativa

legume

Sprouted seeds of a perennial legume from the Near East and Asia: fine, mild, crunchy shoots, in salads or sandwiches. They provide saponins.

Origin

Central Asia and Near East

Season (United States)

all year round · grows in your region

Preparation

Raw sprouted seeds have already spread dangerous bacteria: cook them if you are pregnant, elderly or frail. And with lupus, no raw alfalfa: its canavanine is advised against. Its lectins need a real boil, not just warmth.

Molecules

SaponinsIn small amounts, not counted IsoflavonesWhat slows things down Lectins

Did you know?

In France it is sold sprouted as “alfalfa” so as not to give the impression of eating fodder: it is the “queen of forage plants”, once also called Burgundy hay.