In a collaborative study between Hussein Muklada, a water engineer at the Volcani Institute, and Ramat Hanadiv, we discovered that willow leaves contain about 20% protein on average, making them a wealthy nutritional resource. For comparison, alfalfa, which is known as an excellent forage plant for livestock, contains only about 15% protein.
In Judaism, the willow plant is considered to lack both taste and scent. Despite this, animals might see it as a quality food source and a remedy for certain ailments.