Winter Growing – Alfalfa Sprouts Continued

Have you read the first part about soaking sprouting seeds ?  Go back and do that now, then come back here!

alfalfa sprouts day 6

The main reason I’m so excited about alfalfa sprouts is the time it takes to make them.  I began soaking the seeds on a Sunday and they were ready to eat by Friday.  I really can’t think of a faster plant to grow!  I ate a few on Friday and let them keep growing until Sunday when they went into the fridge to stop their growth.  We’ve added them to some bean salad leftovers and put them on some sandwiches.  I feel like they’d make their own salad if we had enough of them.  They’re a bit bitter but have a great crunch and flavor.

alfalfa sprouts day 3 alfalfa sprouts day 4

So, assuming you read the first post then you’ve already soaked your alfalfa seeds overnight.  The next morning use either cheese cloth or a metal filter to pour out the water but not lose the seeds.  From here on out the goal is to keep them moist but aerated.  I do this by just spritzing them with a bit of water from a spray bottle any time I go through the kitchen.

alfalfa sprouts day 4

If you don’t spend your days at home with your kids, I mean assistants, then you may have to keep the jar covered with something to prevent them from drying out.  I don’t have to do this since I’m around enough throughout the day to just keep them wet.  Once a day I give them a rinse by filling the jar with water and then swirling it a bit before dumping it through the strainer again.  This helps keep the seeds/sprouts from clumping together too much and also keeps them clean.  My good friend Leia keeps her sprouts properly hydrated when gone by keeping a moist paper towel wadded up in the opening to the jar.  It seems to work quite well for her, or for the sprouts I should say.

alfalfa sprouts day 6

They sprouted tiny roots after about 24 hours and by 3 days were looking recognizably like sprouts.  Between day 5 and 7 they’re good for eating, just rinse before using and then toss them in whatever you’re eating!  If you’re keeping them for longer just put them in the fridge.  Be sure to start the next batch to keep up a steady supply of fresh mini-veggies for the winter (or all year!).