Alfalfa

Alfalfa, common name for a fodder plant, known also as lucerne (see Legume). It is believed to have originated in southwestern Asia. Historical accounts indicate that it was first cultivated in Persia. From there it was taken to Greece in the 5th century bc and to Spain in the 8th century ad. Spaniards introduced alfalfa to North and South America. Its extension over the irrigated sections of the western United States began in 1854, when it was taken to San Francisco from Chile. With the development of improved varieties and the use of better fertilizing and soil-management practices, its culture has spread throughout the United States.

One of the most nutritious crops grown for fodder, alfalfa is rich in proteins, minerals, and vitamins. Because its root extends as much as 9 m (30 ft) into the soil, alfalfa can reach stores of plant food and, in sections of limited rainfall, can withstand extremes of drought. The plant is remarkably adaptable to various climatic conditions, but it must have certain soil conditions and proper sowing. The effect of alfalfa on irrigated land is to increase the value per hectare of subsequent crops. Alfalfa is used as a soil-conditioning crop and as pasturage, and in the form of silage and hay it is fed to dairy cows, beef cattle, sheep, hogs, horses, and poultry. It is also an excellent honey crop for bees and is used to increase the vitamin content of prepared foods. Its sprouted seeds are often used in salads.

The principal alfalfa-producing states include California, Minnesota, Idaho, Iowa, Wisconsin, and Nebraska. At the beginning of the 21^st century alfalfa production in the United States averaged about 75 million metric tons harvested annually for hay and about 60,000 metric tons for seed.

Scientific classification: Alfalfa belongs to the subfamily Papilionoideae, family Fabaceae (formerly Leguminosae). It is classified as Medicago sativa.