Sprouts, Alfalfa, Organic

Botanical Interests Organic Alfalfa Sprouts

One of the most popular sprouts, and for good reason; high in protein, essential amino acids, digestive enzymes, vitamins, minerals and (when exposed to light) chlorophyll. They're low in calories, and their nutty flavor and crisp texture make them delectable in dozens of dishes. This is a sprout anyone can grow in any climate, year-round!

Sprouting Notes:

• Soak your alfalfa seeds in water for 8-12 hours
• Place them in your sprouting container in a warm area (70ºF)
• Rinse alfalfa sprouts at least twice daily for 4-6 days until sprouts' small leaves turn green
• Sprouts can be exposed to indirect light, although it isn't necessary

Harvesting:

• Enjoy alfalfa sprouts when the small leaves turn green, usually 4 to 6 days after starting. 
• Alfalfa sprouting seeds have hulls (the outer seed covering), which can loosen during soaking and rinsing. Although the hulls are edible, you may choose to remove them for better sprout flavor, or to reduce the chance of mold due to excess moisture. 
• To separate the hulls, empty your sprouts into a large bowl and fill it with cool water. Move the sprouts around in the water disentangling the sprouts and loosening the hulls, which will float to the top. The hulls can then be skimmed or poured off. Remove any unsprouted seeds at this time, too. 
  
• When you're ready to harvest, rinse and drain thoroughly so they are dry to the touch. (Excessive moisture reduces sprouts' storage life.) Your sprouts are then ready to eat or store!