Alfalfa sprouts are the delicate, immature seedlings of the Medicago sativa plant, harvested just days after germination. These tender shoots are highly valued as a fresh, low-calorie addition to sandwiches and salads. The sprouting process unlocks and concentrates many nutrients, making the resulting sprouts a dense source of vitamins, minerals, and antioxidants. Growing them at home is a simple, cost-effective method to ensure a consistently fresh supply.
Supplies and Initial Preparation
To begin, you need high-quality alfalfa seeds specifically designated for sprouting. These seeds should be organic and untreated, as standard gardening seeds may contain chemical fungicides. Use a wide-mouth quart-sized mason jar as the container, along with a screen or cheesecloth secured with a rubber band to serve as a permeable lid for rinsing and draining.
The process starts with an initial soak to initiate germination. Place one to two tablespoons of seeds into the jar and cover them with cool, filtered water. Allow the seeds to soak for eight to twelve hours to absorb moisture. Drain the water completely through the mesh lid, leaving the saturated seeds inside the jar.
The Daily Rinsing and Growing Cycle
Once soaking is complete, the sprouts require a consistent cycle of hydration and aeration. This involves rinsing and draining the seeds two to three times every day, typically morning and evening. Fill the jar with cool water, gently swirl the seeds to wash them, and then drain all the water through the mesh lid.
The single most frequent cause of failure in home sprouting is inadequate drainage. After each rinse, the jar must be inverted and propped at an angle to allow any residual water to escape, ensuring the seeds are only moist, not sitting in standing water. Stagnant moisture promotes the growth of harmful bacteria and mold.
During the first two to three days, keep the jar in a dark, room-temperature location, such as a cupboard. This simulates the soil environment and encourages the small, white rootlets to emerge.
Once the tiny white tails, or radicles, have emerged, move the sprouts to a location with indirect sunlight. This exposure is necessary for the process of “greening,” where the sprouts begin to produce chlorophyll. Continuing the twice-daily rinse and drain routine will encourage the sprouts to grow, typically reaching a harvestable length of one to three inches after four to six days.
Harvesting, Storage, and Safety
The sprouts are ready for harvest once they have grown small green leaves and reached the desired length. Before storing, a final cleaning is recommended to remove the small, dark seed hulls that may still cling to the sprouts. Submerge the sprouts in a large bowl of cool water and gently agitate them, causing the hulls to float away for easy skimming.
After this final rinse, dry the sprouts completely before refrigeration to maximize shelf life and prevent mold. Spread the cleaned sprouts thinly on a clean kitchen towel or paper towels and allow them to air-dry for at least an hour. Once dry, transfer the sprouts to an airtight container or a sealed bag lined with a paper towel and store them in the refrigerator.
Home-sprouted alfalfa should be consumed within several days for the best quality and safety. Always inspect and smell your sprouts before eating them. A foul odor, sliminess, or visible mold indicates bacterial growth, meaning the sprouts must be discarded immediately.