Alfalfa is a perennial forage crop that is native to warmer temperate climates. It has been widely grown throughout the world as forage for cattle, and is most often harvested as hay, but can also be fed as silage and grazing.

Alfalfa generally has the highest feeding value of all common hay crops. When grown on soils where it is well-adapted, alfalfa is often the highest yielding forage plant due to its combination of high production yield per hectare and nutritional quality. When continuously irrigated, Alfalfa can be harvested every 30-35 days.

Alfalfa’s primary use is as feed for dairy cows – because of its significant protein, vitaminD, and digestible fiber content – and secondarily for beef cattle, horses, sheep, and goats.

Although it represents only a minimal share of global demand, people consume alfalfa sprouts in salads and sandwiches. Dehydrated alfalfa leafs are consumed as a dietary supplement in several forms, including tablet, powder and tea.