The name alfalfa means “father of all foods” and reflects the importance of this useful plant, also called “lucerne”, with its valuable ingredients.

Flavour: Mild, slightly nutty flavour. Fresh green alfalfa can even be used as a first green food for babies.

Ingredients: Only cereal grass has a higher protein and chlorophyll content than alfalfa leaves. In addition, this tender green contains all 8 essential amino acids and many minerals such as calcium and vitamins.

Use: Raw for your salad, on bread or as a garnish for your dishes. As alfalfa leaves crumble rather quickly after marinating, sprinkle on salads and dishes only at the end.

Positive properties: Anti-inflammatory, appetite stimulant, low in calories, can be useful for acne and autoimmune diseases.