Mountain Rose Herbs

Alfalfa Sprouting Seed

Also known as

Medicago sativa, Holy Hay, Lucerne

Introduction

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.

Parts Used

Seeds, sprouts, and all the aboveground parts of the plant.

Constituents

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).

Typical Preparations

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.

Precautions

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.

These pages are best viewed while sipping tea