From The Food Encyclopedia by Jacques Rolland and Carol Sherman
An herbaceous plant, Medicago sativa, known primarily as cattle feed, cultivated for livestock in Asia since prehistoric times. The Roman historian and naturalist Pliny mentions that alfalfa was introduced to Europe (Greece) in 491 BC by the invading Persian emperor Darius. The Spanish introduced it to South America. Today, the germinated sprouts are eaten by humans, and sometimes the young leaves are used in infusions and herbal tea. Alfalfa sprouts can be eaten raw or added at the last minute to cooked foods. Specialty stores carry flour made from the leaves.
