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Herb Of The Day: ALFALFA (Medicago Sativa). Or Lucerne as it is often called in European countries, is a member of the pea family and crop for animals. The name alfalfa derives from the Arabic name for the plant, al-fac-facah, which the Spanish changed to “alfalfa.” Most people associate alfalfa with animal fodder, but the leaves have been eaten raw or cooked as vegetable for centuries in many cultures. They are rich in protein, calcium and other minerals, vitamins A, those of the B group, C, D, E, and K. In thee United States, alfalfa sprouts have become a popular food in salads. As a medicinal plant, alfalfa is less well known. Preparation of dried alfalfa are incorporated into herbal supplements that are said to act on the circulatory and urinary system to control bleeding, reduce water retention, and lower cholesterol and glucose levels in the bloodstream. Alfalfa may also influence hormones.