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Alfalfa sprouts are easy to grow and develop quickly, in no more than five or six days from beginning to end. When assembling the necessary materials, everything must be clean, and the water must be fresh and pure. While the sprouts are growing, keeping a proper temperature is important. To remove the seed coats from harvested alfalfa sprouts, they are swirled in a pot of water and removed from their coats when they float to the surface.
The necessary materials for growing alfalfa sprouts includes a thoroughly clean quart (0.95 liter) size glass jar. A screening material, such as cheesecloth, will be needed as will a rubber band to firmly secure the cloth over the top of the jar. The alfalfa seeds should be purchased from a professional source to avoid working with a contaminated product. Fresh water is recommended, without the taste of minerals or chemicals that might be transferred to the sprouts by tap water.
Growers recommend beginning with the examination of a handful of seeds on a flat, well-lit surface. Foreign material and any seeds that seem damaged or discolored should be discarded. Remaining seeds should be placed in the jar, the mouth covered with cheesecloth and secured tightly with the rubber band. Fresh, cool water at about 60-70 F (15.6-21.1 C) should be added to a level at least the width of two fingers above the seeds. The seeds should be allowed to soak 8-12 hours, out of direct sunlight, at room temperature.
After soaking, it’s important to thoroughly drain the seeds, as excess water can cause them to rot. To allow the seeds to adhere to the sides, the jar should be gently rolled. The jar should be left on its side, out of direct sunlight, for 24 hours before once again being rinsed, drained, and rolled. This process is repeated daily for 4-5 days until the alfalfa sprouts are ready to harvest.
The ideal temperature for growing alfalfa sprouts is between 70 and 80 F (about 21 to 26 C). The sprouts will grow too slowly when the temperature drops below this range. Temperatures higher than this range encourage the growth of unwanted organisms. If the ambient temperature is consistently at or above 80 F (26.7 C), the growing alfalfa sprouts should be rinsed at least twice daily. There will be a moldy odor evident if the temperature is high and the seeds are not being rinsed often enough.
After five or six days the alfalfa sprouts are typically ready to harvest. Sprouts are removed from the jar and spread out in sunlight for 15-20 minutes. The exposure activates enzymes in the sprouts and gives the leaves an attractive shade of green. Any seed coats still adhering to the sprouts can be removed by swirling them gently in water, which loosens the coats and allows them to float to the top. They can then be easily removed by skimming the surface.
Alfalfa sprouts are tasty and nutritious, but many people have given them up because of the risk of salmonella infection. If you’re concerned about the recalls of alfalfa sprouts over the past few years, try growing your own alfalfa sprouts. You can significantly reduce the risk of food borne illness associated with commercially grown sprouts by growing alfalfa sprouts at home. Continue reading to learn more about homegrown sprouts.
How to Grow Alfalfa Sprouts
Learning how to grow alfalfa sprouts isn’t too difficult. The simplest equipment for sprouting seeds is a canning jar fitted with a sprouting lid. Sprouting lids are available where you buy your seeds or in the canning section of the grocery store. You can make your own by covering the jar with a double layer of cheesecloth and securing it in place with a large rubber band. Clean your equipment with a solution of 3 tablespoons of unscented bleach per quart of water and rinse thoroughly.
Buy certified pathogen-free seeds that are packaged and labeled for sprouting. Seeds prepared for planting may be treated with insecticides, fungicides, and other chemicals and aren’t safe to eat. If you would like an extra measure of precaution, you can sanitize the seeds in a pan of hydrogen peroxide heated to 140 degrees F. (60 C.). Immerse the seeds in the heated hydrogen peroxide and stir frequently, then rinse for one minute under running tap water. Place the seeds in a container of water and skim off the debris that floats to the top. Most contamination is associated with this debris.
Alfalfa Sprouts How To
Once you have your equipment and are ready for growing alfalfa sprouts, follow these easy steps to grow your own alfalfa sprouts:
- Place a tablespoon of seeds and enough water to cover them in the jar and secure the lid in place. Set the jar in a warm, dark location.
- Rinse the seeds the following morning. Drain the water from the jar through the sprouting lid or cheesecloth. Give it a gentle shake to get rid of as much water as possible, then add lukewarm water and swirl the seeds in the water to rinse them. Add slightly more than enough water to cover the seeds and replace the jar in a warm, dark place.
- Repeat the draining and rinsing procedure twice a day for four days. On the fourth day, place the jar in a bright location out of direct sunlight so the homegrown sprouts can develop some green color.
- Rinse the growing alfalfa sprouts and place them in a bowl of water at the end of the fourth day. Skim off the seed coats that rise to the surface and then strain them through a colander. Shake out as much water as possible.
- Store the sprouts in a plastic bag in the refrigerator. Homegrown sprouts keep in the refrigerator for up to a week.
Now that you know how to grow your own alfalfa sprouts, you can enjoy this nutritious treat without any worries.
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Soak 2 Tbs. of seed in cool water for 8-12 hours.
Drain off soak water. Do not ever soak again.
Rinse and Drain with cool water every 8-12 hours.
On day 3, move your Sprouter to a well lit location. Use direct sun only if you’re growing in a tray.
Continue to Rinse and Drain every 8-12 hours.
Harvest on Day 6, when the leaves are open and most of them are green.
De-Hull your crop if you like before Refrigerating.
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The shelf life of sprouting seeds (how long the seeds remains viable – able to germinate) varies quite a bit. Though most seeds will remain viable for years in reasonable storage (dark, cool and low humidity), some will not. We suggest that you freeze your seed. Freezing extends the shelf life of a seed by several years. The only concern in freezing is condensation. All you need to do to avoid condensation is to return the seed to the freezer within a few minutes – after you’ve removed what you need, to grow your current crop. Also, Keep them in any sealed container. A plastic bag is fine. Glass is better. You do not need to thaw the seeds – just go ahead and Soak.
When conditions are warmer your sprouts will likely grow faster. Likewise they may grow slower if conditions are very cool. As always 70° is optimal.
All sprouts generate heat while growing, which is a good thing, but it can get out of hand on occasion. When the weather is especially hot and humid you will do well to Rinse more frequently (every 8 hours if possible) using colder water than usual, to compensate.
We grow our sprouts almost exclusively in Easy Sprout Sprouters. By day 4 we have hulls coming off our sprouts, so we allow the hulls to escape. We do this by leaving the Growing Vessel inside the Solid Base of the Easy Sprout and then filling it with water. We use a fork to loosen the mass of sprouts, which allows more hulls to float to the surface. We skim the hulls off and compost them. It isn’t necessary to do this because we De-Hull them when we harvest the crop, but it’s a way to spend more time with your sprouts. We like to do that. It’s possible that we’re a bit odd that way – – but you see – sprouts are sorta part of our family – – hmmmm – I don’t imagine that makes us seem less odd. Let’s just leave it there. We are who we are @:-)
Depending on your Sprouting Device, not all of your sprouts will have access to light and so some will not green. This is not only OK – it is good. The yellow sprouts will be equally nutritious (they have everything but chlorophyll) and many think them more delicious (in Europe vegetables are often grown “blanched” by being denied light). We think they are prettier when there is a mix of green and yellow leaves to go with the white roots. So don’t sweat it – just eat more sprouts!
When using a non-tray sprouter, you can help your crop by “breaking apart” your sprouts when they clump up – around day 3 or 4 and daily thereafter. We use high water pressure when Rinsing to keep our sprouts loose, but this only works for so long – so – when water isn’t enough, loosen the clump of sprouts up using a fork or your fingers (wash your hands first please, if they need it). If you are using a Sprouter that can hold water, like Easy Sprout – fill it mostly full then use a fork to loosen the clump. You could also dump your sprouts onto or into something and just shake them apart. This clump loosening is by no means mandatory – but it will help more of their leaves to turn green. You should never be afraid*** of touching your sprouts. They are much stronger then they appear – just be reasonably gentle.
*** The only thing to fear is fear itself.
Alternate Growing Methods
This method produces very pretty sprouts that green most evenly and whose hulls are removed most easily. They do not however, taste any better =:->
If you grow in a Tray sprouter – like SproutMaster, your sprouts can grow vertically – leaves (cotyledons) up, roots down. The trick to doing this is to keep your sprouts in place (don’t “break them up” as you do in a non-tray sprouter) from day 3 onward. It is easy to do if, when Rinsing, you use a sprayer (that attachment most sinks have – the one that pulls out and is gun-like or a faucet attachment that offers spraying when pulled down) instead of your faucet. We have grown many tons of leafy sprouts this way. Here is a breakdown of the specifics (rinse numbers are based on 12 hour intervals – adjust as needed):
Rinse 1 (right after Soak): Use faucet or sprayer and Rinse thoroughly (use water at high pressure and use plenty of it). Rinse 2 and 3: Use faucet or sprayer and Rinse thoroughly. Rinse 4: Use sprayer and while Rinsing thoroughly, spray your sprouts evenly across the bottom of the tray. You can use your hands to spread them too. The goal is to spread them evenly. Rinse 5 and 6: Use sprayer with less water pressure. Rinse well – (which since you are using less water pressure means – for a longer time) but don’t disturb the sprouts. Rinse 7 – 10: Use sprayer. You can turn the water pressure back to high – your sprouts will not be easily moved (broken up) at this point and the higher water pressure feeds oxygen to your sprouts as well as “cleaning” them, which is a wonderful way to produce healthy long lasting sprouts. Rinse and Drain thoroughly. Rinse 11 (if you need this many) or your last Rinse: Use Sprayer. Hold your tray at an angle (90° will work but less is OK too) and spray across the top of the sprouts to remove hulls. We call this SHAVING. It can be done at any Rinse or every Rinse – starting when hulls begin to be shed by the opening leaves. Rinse down into the sprouts too.
Vertical growing CAN be done without a sprayer too but it is more difficult. If you want to try all you have to do is regulate your water pressure – trying to keep your sprouts undisturbed during rinses 4 – 6.
Growing Leafy Sprouts as Micro-Greens
We have posted instructions to do this Here: Leafy Sprout Micro-Greens.
Fresh alfalfa sprouts are super easy to grow at home with a mason jar and a sprouting lid. This is the best method to always have fresh healthy sprouts!
I grew up eating alfalfa sprouts on my sandwiches and in my salads. Had I known it was this easy to grow them at home by following this recipe, I would have started years ago! I’ll walk you through the process, from buying the seeds to how to keep them fresh.
Perhaps my love of alfalfa sprouts started because I grew up in Southern California. They were as plentiful as avocado and citrus.
At some point along the way, alfalfa sprouts got a bad wrap because they are typically grown in warm moist conditions which happens to be an environment that bacteria also loves.
By growing the sprouts yourself, you control how clean their growing environment is, how well they are washed, and how quickly they are refrigerated.
Why this method works:
- It’s cheap! A two pound bag of organic seeds will cost you less than $15 and it that will make about 160 cups of sprouts. Compare that to a $4 package of grown sprouts at the store.
- This method is super easy. As long as you can remember to rinse them, the process requires no skill.
- You can’t get any more fresh than growing alfalfa sprouts in your own kitchen. Instead of growing them out of state, packaging them in plastic, shipping them to your store, and you buying them when they’re starting to go bad, you can enjoy super fresh alfalfa sprouts year round.
How to grow alfalfa sprouts:
Before you start, you’ll need to obtain the seeds and the equipment. I use an organic sprouting seed mix that contains 70% alfalfa, 20% clover, 5% radish, and 5% broccoli. You will also need a wide mouth quart sized mason jar and a sprouting lid.
- Add a heaping tablespoon of seeds to the jar, fill with room temperature water, and soak the seeds for at least a couple hours.
- Drain the soaking liquid through the sprouting lid and shake out any excess water. Then rotate the jar to spread the seeds against the inner wall of the jar. Store the jar on it’s side out of direct sunlight.
- 2-3 times per day, repeat this process where you rinse the sprouts, drain out all the water, distribute the seeds the best you can, and then store the jar on it’s side. Depending on how warm your kitchen is, this process can take anywhere from 4-6 days.
- Once the sprouts are done growing, transfer them to a large bowl and cover with cold water to rinse. This also makes it easy to separate the sprouts from the seed caps.
- Grab the sprouts out of the bowl, shake off as much excess water, and set onto some paper towels or a clean kitchen towel to dry.
How to store:
Once you’ve removed as much water as possible, store them in a container in a refrigerator to keep them fresh. I use a glass storage container.
My sprouts last 5-7 days, but the best practice is to use them up quickly.
If they ever look slimy or have a bad smell, don’t eat them and start a new batch.
Did you find this post helpful? Do you have any questions? Let me know in the comments below!
Alfalfa sprouts are usually seen on sandwiches , aisles, and in many salads. Most of us love sprouts too because they add flavor to dishes and come with nutritional benefits. I know you love them also.
I have been moving away from commercial foods recently and trying to grow organic foods that I can harvest fresh off my garden. So while I was eating an alfalfa sandwich the other day, I asked myself if I could grow the sprouts myself. This prompted me to research how to grow alfalfa sprouts and compiled this piece.
Table of Contents
Here is How You Can Grow Alfalfa Sprouts at Home
Alfalfa sprouts sprout within one week, and you can easily grow them in a tray or a jar. To begin, you have to find the alfalfa seeds. I buy them at a local food store, but you can also get them from feed stores or online shops.
How to Grow Alfalfa Sprouts Using a Jar
Step 1: Measure one tablespoon of the alfalfa seeds
A tablespoon of the sprouts will sprout about one and a half cups of alfalfa sprouts, which can serve a maximum of two meals.
Step 2: Sort and wash the seeds
Sort out the healthy-looking seeds and rinse them using a mesh sieve or a piece of cheesecloth. Remember to make sure you only wash seeds you plan to sprout immediately.
Step 3: Place the alfalfa seeds in a glass jar
Find a flat-sided quart jar; it works best since it can be laid on its side for better circulation.
Step 4: Completely cover the seeds with about 2 inches of cold water
Use a pantyhose or a cheesecloth to cover the jar and secure the cover with a rubber band. The cover will help to hold the seeds in the jar when draining the water.
Step 5: Let the alfalfa seeds soak for at least half a day
You should keep the jar in a dry and warm place.
Step 6: Drain the water in the jar after twelve hours elapse
Do not remove the covering cheesecloth since it will hold the seeds in the jar while you drain out the water.
Step 7: Rinse and drain the seeds
Drain all the water from the jar to prevent the seeds from rotting.
Step 8: Place the jar lying on its side in a dark place
Closets and pantries are great locations since they provide ideal temperatures. Spread the seeds across the base of the jar.
Step 9: Rinse the alfalfa seeds after every eight to twelve hours
Use lukewarm water to rinse the alfalfa seeds and completely drain the water each time. Repeat this step for four days until the seeds sprout to about two inches long.
Step 10: Move the jar into a sunlit area
Spread out the seeds on a dish or platter and place them close to a sunny window for fifteen minutes until the sprouts turn green. Sunlight activates enzymes , which make the sprouts healthy.
Step 11: Store the sprouts in a refrigerator
The cold temperatures slow down the sprouting for up to six days.
How to Grow Alfalfa Sprouts Using a Clay Tray
Step 1: Measure one tablespoon of alfalfa seeds and store the remaining seeds a sealed plastic bag or in the original packaging bag.
Step 2: Sort and rinse the seeds. Sort out the seeds removing any discolored or damaged seed. Place the healthy seeds on a piece of cheesecloth and rinse them.
Step 3: Place the seeds in a jar and soak them with two inches of cold water. Make sure the seeds are completely covered with water then cover the jar with a cheesecloth bound by a rubber band.
Step 4: Place the jar in a dark room and let the seeds soak for twelve hours.
Step 5: Drain the seeds through the cheesecloth. You should drain out all the water to prevent rotting and rinse the seeds again using lukewarm water.
Step 6: Spread the alfalfa seeds over the clay tray. You can use any type of clay tray, but if possible, use a tray with a red terra cotta. Spread the seeds to cover the base of the tray evenly.
Step 7: Place the tray on a bigger pan with water. The water in the pan should cover the tray halfway up, but make sure the water does not spill into the tray.
Step 8: Place the pan and tray in a dark location and leave the seeds to sprout. The clay tray absorbs moisture from the pan that helps the seeds to sprout. I love this method since there is no need to rinse the seeds every few hours.
Step 9: Refill the pan for four to five days. Check on the level of water in the pan and refill accordingly. The seeds will not sprout if the pan runs out of water for the seeds to absorb.
Step 10: Place the tray in the sunlight when the sprouts reach two inches in length. Let the sprouts stay in the sunshine for about 15 minutes to activate essential enzymes. The sprouts are ready to eat when they turn green.
Both processes yield fresh and organic sprouts. The method to use solely lies on your preference or interest.
You can remove the hulls from the sprout if you like or leave them since they are also edible. Fresh sprouts taste the best, but if you plan to eat them later, you can store them in a dry plastic bag and refrigerate them.
With the above steps, you can enjoy fresh alfalfa sprouts straight from your home. Both methods work well, and it all comes down to what equipment is available to you. I would recommend trays such as the hawos Terracotta Sprouter Clay Sprouting Pot if you are using the clay tray method, or you can try Ball Quart Jar with Silver Lid if you are using the jar method.
Leave a comment if you have any questions and I will gladly respond.
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How and why to sprout alfalfa
Have you ever made your own alfalfa sprouts at home?
If not, you’ve missed out on a delicious, healthy and easy-to-prepare addition to your salad bowls, sandwiches, and spreads.
The good news is, you can get started right away to add this fresh and flavorful superfood into your life. All it requires is having the seeds, some water, a little bit of time and the right procedure to follow.
They have a refreshing, mild, a slightly nutty taste and can add some exciting crunch and texture to your dishes. The little green leaves combined with the bright white stem also add a colorful element on your dishes and the sprouts can be used as a garnishing element.
What are alfalfa sprouts and why are they so healthy?
Alfalfa sprouts are the little shoots of the alfalfa plant that begin to grow when the seeds germinate. They have a long and thin white shoot that ends in a few tiny green leaves. It is believed that they’ve originated in central and Southern Asia where they are found in various dishes, but they have become a popular food all over the world.
Alfalfa sprouts are low in calories, 100 g just contain about 23 calories in total. The same amount of sprouts also carries 35% of your daily recommended vitamin K and 14% of your vitamin C intake. They also contain moderate amounts of essential minerals, such as folate, manganese, copper, and phosphorus.
Eating more alfalfa sprouts could help to prevent osteoporosis because of its relatively high vitamin K content. Vitamin K helps your body to correctly use calcium which is imperative for building strong bones (1). Consuming alfalfa sprouts also might help to lower your blood sugar levels (2). They are also believed to have a cholesterol-lowering ability due to its high content of saponins (3).
Be aware though – if you’re pregnant, take blood thinners, or have a compromised immune system or autoimmune disease, you should avoid alfalfa sprouts (4). They could potentially be spoiled by bacteria if not grown and stored correctly. This could happen when buying alfalfa sprouts in stores, for example.
How to make your own alfalfa sprouts
Making your own alfalfa sprouts at home is very easy. All you have to do is:
Rinse/drain the seeds each day
Harvest the seeds
Here’s a little overview.
Soaking – 8 to 12 hours
Rinsing – 2 times per day (morning and evening)
Harvest – 4-5 days (depending on season and temperature)
You simply have to buy the seeds, you can easily get them online or at organic supermarket.
Let’s look at each step individually.
Soaking the seeds
The first step is to soak the seeds in filtered water. Simply add the seeds to your container and let them soak for 8 to 12 hours. You can use any container you like, such as a bowl, but we recommend a flat, rectangular shaped container, which you later use for sprouting your seeds
Rinsing and draining
After the seeds have soaked, drain the water and rinse with fresh water. Place them back into your sprouting container. Repeat to rinse the sprouts two times per day, preferably in the morning and evening.
Having a flat sprouting container makes sure that the sprouts are spread out evenly and all get the same exposure to the air. This helps to prevent that too much water accumulates at the bottom. This could lead to spoilage.
They don’t need direct sunlight, so keep them somewhere in your room without having the sunshine on them.
After 4-5 days, the seeds are ready to be harvested. You can tell that they’re done once the shoot has fully developed and small green leaves started to appear at the top.
It depends on your climate, season, weather, and temperature. In winter and in colder climates, the seeds might need 1-2 days longer as compared to summer or warmer climates. That’s why it’s important to look for the growth and appearance of the sprouts instead of just following a fixed number of days.
Always make sure to check for the smell and flavor of your sprouts to see if they might have turned bad.
Alfalfa sprouts should smell and taste pleasant and fresh.
And there you go. You can add the sprouts into salads, on top of your next sandwich, or as a garnish for almost any dish you choose.
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Back home I used to go grocery shopping and buy Alfalfa Sprouts as they were always available at the supermarket. On the contrary, here in Ireland I barely can find them in any shop, they are not popular at all. As a consequence, I decided to Grow Alfalfa Sprouts at Home.
What are sprouts / sprouting?
Sprouts are very young plants that are just a few days after they germinate. In a nutshell, sprouting is the natural process of seeds when hydrated starts growing (germinate) and developing roots and tiny leaves. This action will take from 1 to 10 days depending on the seeds you choose to sprout.
Why alfalfa sprouts are so beneficial to include in your diet?
Let’s talk about a bit of history first. Sprouts have been a staple of Chinese cuisine for more than 5 million years, and they are starting to become popular in the west kitchen as well.
Sprouts have a large number of important nutrients than the actual vegetable in its full-grown size. Such as folate, magnesium, phosphorus, calcium, beta-carotene and vitamin K. The latter been critical to healthy bone growth, proper blood clotting, and many other body functions. More benefits and nutrition values here.
What seeds can you sprout at home?
I have read that you can sprout pretty much every seed that you want. For example, the most common are Alfalfa, Broccoli, Mung Beans, clover, kale, radish, mustard and onion for salads. As well you can sprout grains like Buckwheat, whole-grain wheat, barley, rye, millet, rice, and oats, for bread making.
Most importantly, make sure the seeds are organic to ensure a good source of nutrients, vitamins and minerals.
But Why include Alfalfa sprouts into your diet?
Alfalfa might help lower cholesterol, control sugar levels in the blood and help to relieve symptoms of menopause.
It has a high content of antioxidants and vitamin C among others. In addition, alfalfa is low in calories as well as adding lots of fibre into our diet. Moreover, there are people claiming that reduces the risk of breast cancer but no conclusive studies have found this yet.
On the other hand, there are some people who should avoid Alfalfa sprouts. For instance, pregnant women, people taking blood-thinning treatments or people with autoimmune disorders. Always consult with your GP/MD to see if you are safe in consuming this great micronutrient.
How and what do you need to grow Alfalfa sprouts at home?
I am going to show you how to sprouts Alfalfa seeds at home in the easiest way. For this, you will need organic Alfalfa seeds, water (spring or filtered), a glass jar like Mason Jars or Kinley Jars, cheesecloth or a sprouting lid, a kitchen towel and few minutes of your time in the morning and night.
- Clean and sterilize the jar of your choice, add 2 Tsp of Organic Alfalfa seeds, 2-3 times water enough to cover them and let sit for 8 to 12 hours away from sunlight. When the time is up, drain the water, add more cool water rinse well and drain again removing as much water as possible,
- Place the jar upside down in a tilted (/) position in a bowl cover with the clean kitchen towel at room temperature away from direct sunlight. For the next 3 days you will be rinsing and draining the seeds every 8 or 12 hours.
- On day 4 place the jar in an area with indirect sunlight to allow photosynthesis. You will see the tiny leaves turning from a yellowish colour to a pretty green colour. After that, you will be still rinsing and draining every 8 -12 hours for the next 5 th and 6 th day.
- On day 6 your Alfalfa Sprouts are ready to eat.
Storing the Alfalfa sprouts
You probably already have noticed all the husk from the seeds, to remove them. For example, what I personally do is, first place them in a large bowl with plenty of cool water, secondly, you will see that the husk will sink or float drain the water, and, keep rinsing until most of the husks have been removed. Place them in a sieve cover with some kitchen paper to drain the excess of water a few hours are fine. After that, transfer to a clean dry glass jar or airtight container and keep in the fridge. They last a good week.
You can add them to salads, sandwiches, wraps, burgers as a garnish for soups, tacos and omelettes.
Hope you enjoy this post and grow your own Alfalfa Sprouts at home, snap a picture tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.
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This is my recipe for How to Grow Alfalfa Sprouts at Home. If you like the recipe then consider sharing it with other sprout lovers on social media.
Written By Michael Greger M.D. FACLM on November 8th, 2012
What about alfalfa sprouts that we grow ourselves? Are the seeds contaminated (so sprouts I grow at home will be too), or is just sprouts offered by restaurants that needed to be avoided?
tbarron / Originally posted on Update on Alfalfa Sprouts
Excellent question! Turns out it appears to be contamination I caution against in Don’t Eat Raw Alfalfa Sprouts and Update on Alfalfa Sprouts if in the sprout seed itself, and so even if we sprout them ourselves we may be putting our family at risk.
The answer? Sprout broccoli sprouts instead. They are safer (see my video Broccoli Sprouts)–and healthier too! Check these videos out and be amazed:
They are kind of pungent, though. If anyone has found a good way to incorporate broccoli sprouts into their diet please share!
Michael Greger M.D. FACLM
Michael Greger, M.D. FACLM, is a physician, New York Times bestselling author, and internationally recognized professional speaker on a number of important public health issues. Dr. Greger has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, testified before Congress, appeared on The Dr. Oz Show and The Colbert Report, and was invited as an expert witness in defense of Oprah Winfrey at the infamous “meat defamation” trial.
Catch up with Dr. Greger at one of his live speaking engagements:
Speaking Tour Update
Given the level of reported community transmission and the prospects of flattening the pandemic curve by preventing unnecessary public gatherings, I’m postponing my speaking tour until we have a better handle on the prevalence and spread after sufficient testing is completed.
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