I first came across alfalfa sprouts when I was researching some new juicing recipes to try. The sprouts are fantastic as an addition to a green juice or smoothie, as well as being great to add to other recipes.
Alfalfa sprouts definitely come under the ‘superfood’ category, being high in Vitamin K - which helps support wound healing, iron, and vitamins A, B1 and B6. They also contain digestive enzymes and electrolytes, making them very beneficial to consume daily.
I finally found some fresh sprouts to purchase in the health food shop, but they were pretty expensive, so I was excited to try out a sprouting kit along with Indigo Herbs’ alfalfa seeds, and sprout my own at home, very quickly and easily.
The sprouting tray system comes with three trays, and each tray will take about a tablespoon of Alfalfa seeds, meaning a whole 250g pouch of seeds will really provide an abundance of sprouts!
Each tray of seeds will almost fill a small kilner jar when sprouted, so it’s probably advisable to set up a new batch of seeds to sprout every couple of days to ensure a constant supply. When I sprouted mine, I used a tablespoon on the first day, and then a second on the second day. There are three trays, so you could sprout up to three batches at once, or even use different seeds on the different layers.
How To Sprout Alfalfa Seeds
- Firstly, remember to soak the alfalfa seeds in water overnight, then rinse out directly in the seed tray.
- Then simply pop the seed tray on your windowsill.
- Rinse your seeds daily, and remove any seeds that look as though they are rotting.
- The sprouting process is so quick, as you can see in the video below, I was amazed to see the change after just a few hours.
- Your seeds will be fully sprouted and ready to eat after around five days.
- Store in a jar in the fridge, and rinse again before you serve them up. I’ve been sprinkling them onto salads, and they would also be great in pittas with hummus, or in stir fries.