Alfalfa (Medicago sativa) is a perennial plant belonging to the legume family, cultivated for thousands of years. Recognized globally for its high nutritional value and versatility, it serves as a forage crop for livestock and a powerful soil enricher. Home growers are drawn to alfalfa for two main reasons: the rapid production of nutrient-dense sprouts and its function as a cover crop that improves garden soil health. Alfalfa’s deep taproot system and ability to fix atmospheric nitrogen make it a valuable addition to any home garden or kitchen counter.
Cultivating Alfalfa Sprouts Indoors
Growing alfalfa sprouts is a simple, water-based method that yields a harvest within a week. Start by selecting seeds specifically marketed for sprouting.
Measure about two tablespoons of seeds and place them in a quart-sized mason jar, covering them with water for an initial soak of six to twelve hours to activate germination. After soaking, drain the water completely and secure a mesh lid over the jar’s opening.
Maintain a consistent rinse and drain schedule two to three times daily. This washing removes metabolic waste and prevents the moist environment from breeding mold or bacteria.
During the four to six days of growth, keep the jar out of direct sunlight. Store the jar on its side at an angle to ensure maximum drainage and air circulation, preventing spoilage. On the final day, expose the sprouts to indirect sunlight for a few hours. This exposure allows the leaves to synthesize chlorophyll, causing them to “green up” and boosting their nutritional content before harvest.
Establishing Alfalfa in the Home Garden
Cultivating alfalfa as a perennial garden crop requires attention to soil conditions for successful establishment and long-term vitality. The plant thrives in full sun and requires well-draining soil, preferably a deep loam or sandy loam, to accommodate its extensive taproot, which can grow several feet deep. Alfalfa is sensitive to soil acidity, meaning the soil pH must be slightly alkaline, ideally ranging between 6.5 and 7.5.
A soil test is necessary to determine the existing pH, allowing for the application of agricultural lime to raise the pH if the soil is too acidic. Alfalfa is a legume, and to perform its function of fixing atmospheric nitrogen, the seeds must be inoculated with a specific strain of nitrogen-fixing bacteria, Rhizobium meliloti, before planting. This inoculum is typically a fine powder mixed with the seeds just before sowing.
Sow the tiny seeds shallowly into a firm, finely tilled seedbed, aiming for a depth of approximately one-quarter to one-half inch. Deeper planting can prevent the delicate seedlings from emerging, while shallower planting risks them drying out. Maintain consistent moisture in the seedbed until the seedlings are established, a process that can take several weeks.
Managing Harvest and Seasonal Care
Harvesting sprouts requires a final, thorough rinse to remove any remaining seed hulls. After rinsing, the sprouts must be drained completely, preferably by using a salad spinner or patting them dry with a clean cloth, since residual moisture reduces storage life. Once fully dried, store the sprouts in a clean, airtight container lined with a paper towel and kept in the refrigerator, where they will remain fresh for five to seven days.
Managing the perennial garden crop involves a careful cutting schedule to ensure the plant’s survival and productivity. The first cutting should not occur until the alfalfa has had sufficient time to establish a robust crown and root system, typically when it reaches the late bud to early bloom stage. Subsequent harvests should be timed based on the plant’s regrowth, generally every thirty to forty days, cutting the stems about two inches above the soil line.
For overwintering, the deep root system grants the plant resilience in colder climates. The final cutting of the season should be performed early enough to allow the plant to store carbohydrates in its crown before the first hard freeze. Monitoring for common pests like aphids is advised.