Alfalfa Seed

Also known as lucerne, this quick-sprouting seed crop is delicious and shouldn't be missed. It tastes a bit like peas and is great in a salad or stir fry. Commonly found in South Indian cooking.

Crop when 1"-2" (2.5-5cm) tall, but you can allow it to grow larger, and it is often used to make hay or silage; if allowed to flower alfalfa produces clusters of small purple flowers. Plants reach about 3' 3" (1 metre) in height and can live for up to eight years, becoming deep rooted.

For sprouting you need to cover the seeds with cool water and rinse them twice daily. You may find this easier in a jam jar with a piece of cloth or cheesecloth over the top, sealed with an elastic band. Do not use cling film as the seeds need ventilation. Do not lay the seeds thickly on top of each other as they will rot! Keep the seeds out of direct sunlight but at room temperature.

Crop to harvest usually takes approximately 4 - 6 days, when you can see the lush green leaves! To extend their life when they are ready keep the sprouts in your fridge.

Thought to have originated in south central Asia then introduced into Greece in around 490BC. In ancient India they used Alfafa seeds and sprouts to improve blood cell production, and the leaves and stems because of they are a good source of minerals and protein. During the 16th century the sprouts were fed to working horses instead of grass as they were said to give the horses more energy.

• Likes good levels of potassium and phosphorus to grow well.
• High in protein.
• Sow to crop in 4-6 days.