Alfalfa Sprouts


More Than A Sprouting Seed

Medicago sativa, or more commonly known as alfalfa, is an ancient legume and one of the most diverse crops ever domesticated. First believed to have been cultivated in Iran thousands of years ago, alfalfa seeds have been traditionally sown exclusively as a foraging crop for livestock feed and fodder. Only recently though has non-GMO organic alfalfa been celebrated as a beneficial cover crop legume, grown among commercial farms and home gardens for its ability to replenish depleted soils with atmospheric nitrogen, then tilled back into the soil as an all-natural and organic "green manure" garden mulch. And even more recently has the alfalfa seed been elevated for worldwide human consumption. It may have taken millennia, but organic alfalfa seeds have worked their way out of the farm and field and into many international gourmet delicacies.

  • Difficulty: Easy
  • Recommended Seeding: 1.5 tbsp per quart jar, sprouting tray, or sprout bag
  • Initial Soak Time: 4-6 hours
  • Rinse Frequency: 2-3 times per day
  • Days to Harvest: 5-6 days
  • Nutrients: Calcium, Fiber, Protein, Potassium, Phosphorus, Omega-3 and Omega-6 Fatty Acids, Vitamins A, C, K, Folic Acid
  • Calories: About 8 calories per 1 cup serving
  • Flavor: Flavors similar to wheatgrass, alfalfa is one of the sweetest and mildest varieties of sprouting seeds. To keep sprouts white and less earthy, minimize sun exposure during sprouting to not allow the development of chlorophyll causing sprouts to green like wheatgrass. Exterior seed shell softens and becomes chewable during sprouting.