Alfalfa (Medicaga sativa) is a member of the legume family. As early as 1597, English herbalist John Gerard, recommended Alfalfa for upset stomachs. In the America’s, Alfalfa was used by the Colombians for coughs, while the Costanoan Indians (Native people of Northern California) applied it as a poultice for earaches. The fresh plant has four times the amount of Vitamin C contained in citrus juice and is also rich in vitamin K, which is a relief to women suffering from morning sickness. The leaves are loaded with beta-carotene for a healthy immune system, skin, and internal mucous membranes. Alfalfa is the basis for liquid chlorophyll, with a balance of chemical and mineral constituents almost identical to human hemoglobin. It is used for arthritis, a wide range of intestinal and skin disorders, liver problems, breath and body odor and even cancer. Alfalfa has a natural ability to stimulate the pituitary gland. Many vegetarians use Alfalfa because it is a rich source of B-12. Alfalfa is a panacea for almost everything and if you’re taking it for one major problem, it may well be helpful for a dozen other minor maladies.