The sprouts with the extra kick energy
Info: Alfalfa sprouts have a nutty spicy flavor and give salads a fresh kick. The tasty sprouts also taste great on sandwiches, in soups and on white cheese, as filling in spicy pancakes, to cheese and on bread. They are easy to grow at home. They are a good source of protein in nutritional teachings and also contain remarkable amounts of vitamins, minerals and essential amino acids, antioxidants and chlorophyll.
The fully grown plants are also known as lucerne or bur clover and are used as a high-quality fodder plant and green manuring.
Sowing & Cultivation: Soak the seeds in water for approx. 4-6 hours and place on a germinating device or a bowl with cotton wool. Water the seeds daily 2-3 times, they should not fall dry. The seeds need light and about 18-22°C room temperature and germinate often after one or two days. If you want to use alfalfa as a fertilizer plant, you should pay attention to a calcareous soil.
Attention: Alfalfa sprouts should never be consumed before 7 days! The seed contains the toxin Canavanine as a defensive compound against herbivores, which has only completely broken down after 7 days.
|Botanical name||Medicago sativa|
|Sowing||Mid April - mid August|
|Location||Nutrient rich and limy soil in sunny to half shady position|
|Harvesting||July to October|