Sprouted Vegetables | Alfalfa

Alfalfa sprouts are one of the most well-known sprouted vegetables with a fairly mild taste. The sprouts can be eaten as a garnish or with cheese.

Sprouting dish not included

Instructions for use

• Fill the sprouting dish with tap water up to the bottom of the grid.
• Spread a thin layer of seeds evenly and with some space between them on the grid.
• Alfalfa can be grown in light or in the dark. In a light place, but not in direct sunlight, the sprouts will turn green. In the dark, they remain white. Green alfalfa has a stronger taste than white.
• Check the water level daily and top it up to the grid if necessary. As long as the seeds do not yet have sprout roots, they should remain moist, but not soaked.

After two days, the seeds will be attached to the grid with their sprout roots and you can refresh the cloudy water.

Continue to check the water level daily. The sprout roots should be in the water, but keep the sprouts dry. This reduces the chance of problems with fungi.

After 8 to 12 days, the sprouts will be 3 to 4 cm long and can be harvested. Cut them with scissors just above the grid.