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 Alfalfa (Medicago sativa L.)Common Name: AlfalfaOrigin:
Iran,
Central Asia, Siberia. Initial introduction was followed by 8 other
sources currently representing the germplasm used in modern US cultivars
Time of introduction: Introduced into Georgia by colonists in 1736, later into California (1850) and North Central States (early 1900s) Alfalfa is a very
palatable and
productive herbaceous perennial legume
with worldwide distribution. It is grown in every state in the US.
Hundreds of different varieties have been developed. Growth habit is
upright, with crowns having 5-25 stems growing 23-35 inches (60-90 cm)
in height. Regrowth occurs from crown buds or axillary stem buds.
Alfalfa has a prominant taproot. However, typically 60-70 percent of
the root system is concentrated in the upper 6 inches (15 cm) of soil,
with fibrous roots predominating and bearing most of the nodules. It is
high yielding and high in quality, but requires high fertility and
large quantities of water for optimum productivity. It is grown
primarily for hay, but can be ensiled, or used as pasture, either alone
or in combination with grasses (typically orchardgrass or smooth
bromegrass). Dehydrated alfalfa can be pelleted, cubed, or sold as meal.
Very high in protein. It's benefits to the body affect muscle tone, fatigue, poor posture, and development of hair, skin and nails. Alfalfa has been used to treat anemia, arthritus, cramps, diabetes, nausea, ulcers and pituitary problems. North American Indians recommended alfalfa to treat jaundice and to encourage blood clotting. 19th-century physicians in the United States who used herbal therapies as a tonic for indigestion, dyspepsia, anemia, loss of appetite, and poor assimilation of nutrients. These physicians also recommended the alfalfa plant to stimulate lactation in nursing mothers, and the seeds were made into a poultice for the treatment of boils and insect bites. It is also said to relieve menopause symptons combined with red clover.  |
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