Alfalfa Sprouts
How-tos
Ingredients:
- 20 g (2 tbsp) alfalfa sprouting seeds
- Filtered water, for soaking and rinsing
Equipments:
- Wide-mouth quart mason jar (750 ml)
- Seed sprouting mesh lid or cheesecloth
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Raw
Meal Prep Friendly
Nutrition:
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Drain the seeds as thoroughly as possible after every rinse, tipping the jar upside down for a few minutes — any pooled water left sitting encourages mold instead of clean, crisp sprouts.
Instructions:
- Sanitize: Pour hot water into a 750 ml mason jar, let sit for 1–2 minutes, then drain and let cool.
- Soak (Day 1): Add 20 g (2 tbsp) alfalfa seeds to the jar. Cover with filtered water and close the mesh lid. Soak for 5 hours. Drain, rinse, and prop the jar upside down at an angle to drain fully.
- Rinse and Drain (Days 2–4+): Twice daily: fill the jar with filtered water, swirl gently, drain through the mesh lid, and re-prop upside down at an angle. Keep on a countertop away from direct sunlight.
- Harvest: By day 4 (up to day 7 depending on temperature), sprouts should fill the jar. Transfer to a container lined with a paper towel and refrigerate. Consume within 5 days.
Common Mistakes: Mold — rinse and drain thoroughly twice daily. Incomplete draining is the main cause. Always prop the jar upside down at an angle so air circulates.
Notes: Always use seeds specifically labeled for sprouting — they are untreated and safe to eat raw. Regular garden or cooking seeds may be treated with fungicides. The same method works for broccoli, radish, clover, and fenugreek seeds — times vary slightly.
Storage: Store in a sealed container in the fridge for up to 5 days. Rinse before eating.
Tips: Keep the jar in a dark or low-light area during sprouting. Move to indirect light for the final 12 hours to green up the leaves and boost chlorophyll.
Alfalfa sprouting seeds are the only ingredient — they must be specifically labeled for sprouting. Regular seeds sold for planting may be treated with fungicides or other chemicals that are unsafe to consume raw. Sprouting seeds are tested and certified for human consumption without cooking. At just 20 g per batch, they expand to fill a full quart jar.
Filtered water is recommended over tap water where possible. Chlorine in tap water can inhibit germination and slow sprouting. If filtered water isn’t available, leaving tap water in an open container for a few hours allows the chlorine to dissipate.
Alfalfa Sprouts
Ingredients:
- 20 g (2 tbsp) alfalfa sprouting seeds
- Filtered water, for soaking and rinsing
Equipments:
- Wide-mouth quart mason jar (750 ml)
- Seed sprouting mesh lid or cheesecloth
Features:
Why These Ingredients:
Alfalfa sprouting seeds are the only ingredient — they must be specifically labeled for sprouting. Regular seeds sold for planting may be treated with fungicides or other chemicals that are unsafe to consume raw. Sprouting seeds are tested and certified for human consumption without cooking. At just 20 g per batch, they expand to fill a full quart jar.
Filtered water is recommended over tap water where possible. Chlorine in tap water can inhibit germination and slow sprouting. If filtered water isn’t available, leaving tap water in an open container for a few hours allows the chlorine to dissipate.
Prep:
Drain the seeds as thoroughly as possible after every rinse, tipping the jar upside down for a few minutes — any pooled water left sitting encourages mold instead of clean, crisp sprouts.
Instructions:
- Sanitize: Pour hot water into a 750 ml mason jar, let sit for 1–2 minutes, then drain and let cool.
- Soak (Day 1): Add 20 g (2 tbsp) alfalfa seeds to the jar. Cover with filtered water and close the mesh lid. Soak for 5 hours. Drain, rinse, and prop the jar upside down at an angle to drain fully.
- Rinse and Drain (Days 2–4+): Twice daily: fill the jar with filtered water, swirl gently, drain through the mesh lid, and re-prop upside down at an angle. Keep on a countertop away from direct sunlight.
- Harvest: By day 4 (up to day 7 depending on temperature), sprouts should fill the jar. Transfer to a container lined with a paper towel and refrigerate. Consume within 5 days.
