Alfalfa Sprouting Seed
Also known as
Medicago sativa, Holy Hay, Lucerne
Alfalfa is one of the oldest cultivated plants in the world, not only for livestock, but also for human consumption. It is an herbaceous legume that is grown in almost every state in the US, but thought to have originated in what is now Iran. It can survive extreme temperatures and conditions. It will become dormant, like in times of extreme drought, and then resume growth when conditions improve.
Seeds, sprouts, and all the aboveground parts of the plant.
As a food, alfalfa provides beta-carotene and vitamins C, E, and K (although it is not, as frequently claimed, a source of vitamin A).
Alfalfa sprouting seeds should be soaked for 4-6 hours, and will sprout in 5-7 days. They need to be thoroughly rinsed with cool, clean water every 8-12 hours. Refrigerate your sprouts after their final rinse.
Summary These days, alfalfa sprouts are incredibly common on all salad bars and in grocery stores. They are considered the best natural source of vitamin K, which helps bones to mend properly.
Due to the high levels of vitamin K, large doses of alfalfa may cause antagonistic effects with blood thinners such a Coumadin. One of the biggest risks involved with using alfalfa sprouts is consuming sprouts grown in contaminated water. This is easy to avoid, never consume limp or “smelly” sprouts, and always wash them thoroughly before use.
For educational purposes only This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.