ALFALFA Sprout seeds Selection from 25g 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) of 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 for 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 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 reached 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
