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One of nature's oldest legumes, Alfalfa
(Medicago sativa) is known to be cultivated for over 2000 years. However, unlike most
legumes, where only the seed is consumed, the entire Alfalfa plant (leaves, sprouts and
seeds) is eaten by man. The Arabs, centuries ago, used Alfalfa as feed for their horses
and claimed it made the animals swift and strong.
When they tried the herb themselves, they became so convinced of its
benefits to their health and strength that they named the grass "Al-Fac-Facah",
meaning "Father of All Foods". The Spanish later changed the to Alfalfa plant
burrow deep into the earth to reach minerals that are inaccessible to most other plants.
Alfalfa naturally contains a variety of vitamins, minerals and enzymes.