4 to 6 days. Medicago sativa. Open Pollinated. Alfalfa Sprouting Seeds. The plant produces high-quality alfalfa sprouts. It is a popular, easy-to-grow microgreen used in salads, sandwiches, wraps, and smoothies for its mild, nutty flavor and nutritional boost. The sprouts have a mild alfalfa flavor. Alfalfa sprouts are rich in Vitamin A, Vitamin B, Vitamin C, Vitamin E, and Vitamin K, as well as antioxidants. Potential benefits include adding nutrients with few calories, supporting cholesterol management via saponins, providing antioxidant effects, and contributing to overall vegetable intake. They add mild crunch to salads, sandwiches, wraps, and other dishes. They are one of the most popular sprouting seeds found in nearly all Asian restaurants, delis, and grocery stores. Excellent in salads, sandwiches, and other Asian dishes. One tablespoon of seed yields approximately 2 to 3 cups of sprouts. A variety from the USA.
How to Grow Alfalfa Sprouting Seeds
Soak time: 4–12 hours (commonly 4–8 or overnight) in cool/room-temperature water.
Rinse frequency: 2–3 times daily with cool water; drain each time thoroughly to prevent rot.
Days to harvest: Typically 4–6 days (sometimes up to 7–8); ready when sprouts are 1–2+ inches long with small green leaves.
Seed quantity: About 1–2 tablespoons per quart jar (they expand dramatically—up to 7–12× volume). Overcrowding causes problems.
Method: Jar (with mesh lid or cheesecloth), tray, or commercial sprouter. Keep at room temperature (~60–70°F / 15–22°C), out of direct sun initially for longer white stems; move to indirect light near the end to green up the leaves (chlorophyll develops).
Yield: High—1 part seed yields roughly 7+ parts sprouts.
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