Alfalfa Leaf is a nutrient-rich herb traditionally valued for its mild, earthy flavor and natural vitamin and mineral content. Often called the “King of Herbs,” Alfalfa is a member of the legume family and has been used in culinary and herbal preparations around the world. Alfalfa Leaf Cut can be brewed as a soothing herbal tea, encapsulated, blended into foods, or incorporated into various personal care recipes. UPC: 810206310182, 810206310199, 810206310205, 810206310212, 810206312728 & 810206312735. Origin(s): Egypt, United States. Latin Name(s): Medicago sativa. Also known as: Chilean Clover, Buffalo Grass, lucerne, purple medic. Plant Part(s) Used: Dried leaf, Stem & Aerial Parts. Herbs exhibit natural variations in their size, color, smell, and taste, with each batch and harvest showing differences influenced by environmental conditions and genetics. Appearance: Greenish brown. Aroma: Grassy, hay like. Taste: Bitter, sweet, earthy & peanut-like. GMO Status: Non-GMO. Allergen: None. Additives: Free of any additives or preservatives. Applications / Preparations: Alfalfa Leaf, in both cut and powdered forms, may be used for culinary, herbal, and personal care applications. Preparation methods vary depending on the form selected. Because external uses vary widely, customers should research reliable sources for preparation and usage methods. Internal Use - CutAdults may take 1 teaspoon (approximately 1.5 g) once or twice daily (totaling roughly 1.5–3 g/day). To prepare as a tea, pour 8–12 fl. oz. of boiling water over 1 teaspoon (approximately 1.5 g) of Cut. Cover and steep for 5–10 minutes, then strain and serve. Enjoy 1–2 cups daily. Internal Use - PowderAdults may take 1/2 to 1 teaspoon (approximately 1–2 g) once or twice daily (totaling roughly 2–4 g/day). Capsules: For encapsulation, follow capsule machine manufacturer instructions. One teaspoon of powder is approximately 2 g, though weight may vary by density. Powder in beverages/foods: Mix 1/2 to 1 teaspoon (approximately. 1–2 g) of powder into 8 fl. oz (240 ml) of water, juice, or blended into a smoothie. Stir or blend thoroughly and consume immediately. External Use (Cut or Powder)Alfalfa Leaf, in both cut and powdered forms, may be used in poultices, baths, or infused oils. Because external uses vary widely, we encourage customers to research the best method and proportions for their needs. Both cut and powdered Alfalfa Leaf may be blended into soups, broths, smoothies, or other foods. Storage: Store in a sealed container in a cool, dry place. Keep out of reach of children. Shelf Life: It is very difficult to pin down an exact expiration date for most single herbs as they do not really expire, they lose potency or strength over time but will still have value. Unlike synthetic material or drugs, herbs can contain many constituents that contribute to their medicinal effects. Even if when we know what the active constituents are, there are often many of them in a single herb, each with different rates of degradation. Some herbs lose their effect more easily. Other herbs that possess more stable compounds such as alkaloids or steroids will last much longer. A huge part of the degradation rate of herbs depends also on the storage conditions of the herb, & even on the quality of the herb before storage – how it was grown, harvested, dried & processed. If the product is left in hot places or open to sunlight then it will degrade much quicker than if it was stored in cool, dry place & sealed tightly. A good rule of thumb is that herbs should be stored no longer than 2-3 years, but many herbs will have great strength much longer than that. To determine if an herb is still good you can check the appearance & aroma. Herbs that are no longer acceptable will have lost much of its vibrant color & will instead appear dull & faded. The bigger key though is to smell the raw materials to see if the potent aroma is still present. Warning: No known precautions. Consult your healthcare provider before use if you are pregnant, nursing, taking medications, or have a medical condition.
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