Medicago sativa, or Alfalfa is known as one of the plants with high nutritional content. “Consuming a sprout, whether it be a broccoli spout, an alfalfa spout, or a bean sprout, is kind of like eating a little plant, and provides a great deal of nutritional, digestive, and enzymatic properties that would be difficult to get in one package.” according to care2.com. Other than lettuce, spinach and other greens I love Mungbean and Alfalfa sprouts too. I like them in my sandwich and salad. But I’d rather grow them myself than consume a store-bought sprouts because they are very susceptible to various forms of contaminants that are not good to our health — I don’t want to risk. They are actually pretty easy to grow. With patience and proper care, you will get to see and enjoy how the tiny seeds grow into nutrient-filled sprouts — it’s amazing! I’ve used a different sprouter tray before but when I saw my Korean friend use a canning jar I thought it was easier and better than the one I had (see bottom picture). With canning jars I can grow as much as I want at the same time.
Good source of: vitamin A, thiamin (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), vitamin B5, vitamin B6, vitamin C, vitamin K, and folic acid. Mineral seed, namely calcium, iron, magnesium, phosphorus, copper, zinc, and good source of chlorophyll.
strainer lid (or use foil or plastic with small holes [poke using a pen])
2 TBspoons Alfalfa seeds
1. In a clean canning jar, soak alfalfa seeds in water (half a jar) for about 5 hours. Put drainer lid/cover on and the band around jar opening.
2. Drain well. Lay the jar on its side so the seeds are more spread out. Place near a window or an area where there is sunlight.
3. Rinse at least twice a day. (I typically do the rinsing at mid-day, but I rinse it three times till the water is clear). Make sure you rinse the seeds well. Be extra careful in rinsing when the sprouts are long as it could damage the tiny plants. Rinse with water only the seeds up to the stems part.
4. Swish gently and drain properly till there’s no water sitting on the bottom.
After about a week you will see full- size sprouts.
Washing with filtered water (non-chlorinated) results in a more fresh and crunchier sprouts.
You can use the same method in making Mungbean sprouts and bean sprouts.