ALFALFA Sprouting – Microgreens Seeds
Selection from 100g to 2kg
Alfalfa is the most popular sprout with a delicious nutty flavour. It is highly nutritious and rich in vitamins B1, B2, C, E, K, D and especially vitamin A; minerals such as phosphorus, calcium (five times more than milk), magnesium, iron, potassium, sulphur, zinc; and a good quantity of protein (35%) and fibre.
Expose the sprouts to full sunlight on the 5th day to make them more nutritious. Try to avoid sprouting alfalfa during very hot weather; a germination temperature between 16 - 25°C works best. You can sow all year.
INSTRUCTIONS FOR SPROUTING ALFALFA SEEDS
- Rinse 2 tablespoons (or desired amount) alfalfa seeds, removing any debris or floating matter.
- Place alfalfa seeds in a quart jar or other sprouting container. Add ¼-½ cup cool water, cover with a sprouting screen or mesh sprouting lid and soak 8 hours or overnight.
- Drain all water off the alfalfa seeds.
- Invert the jar over a bowl at an angle so that the seeds will drain and air will be able to circulate.
- After about 8 hours of draining, rinse and drain again.
- Repeat rinsing and draining 2-3 times daily.
- Tiny sprouts should begin to form in about 3 days. Once sprout tails appear, move the sprout container to indirect light for growing green leaves. Avoid direct sunlight.
- Continue rinsing and draining 2-3 times daily for another 2-3 days, or until sprouts have grown to around 8-10cm.
- Once sprouts have to reach the desired length, drain well, remove any remaining hulls, and enjoy immediately or transfer to a covered container.
Sprouts will keep in the refrigerator for 3-5 days.
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