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Alfalfa
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Alfalfa

  • The most famous sprout in America.
  • Mild flavor, mild crunch, big time nutrition, and easy to grow.
  • Seed to Sprout in 5 - 6 Days
  • Yield = 7:1
  • Seed Shelf Life at 70° = 3 - 4 years
  • Sprout Shelf Life = 2 - 6 weeks

    Nutritional info:

  • Vitamins A, B, C, E and K
  • Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc
  • Carotene, Chlorophyll
  • Amino Acids
  • Trace Elements
  • Protein: 35%

    Sprouting Instructions

    Yields approximately 2 Cups (1/2 lb.) of Sprouts

    Prep 2 Tablespoons of seed* then transfer (if necessary) into a bowl or into your Sprouter.
    Add 2-3 times as much cool (60-70 degree) water.
    Mix seeds up to assure even water contact for all.
    Allow seeds to Soak for 8-12 hours.

    Empty the seeds into your sprouter if necessary.
    Drain off the soak water.

    Rinse thoroughly with cool (60-70°) water
    and Drain thoroughly.

    Set anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses.
    This is where your sprouts do their growing. We use a counter top - right in the middle of our kitchen. We don't mind the diffuse sunlight or the 150 watts of incandescent light, because light just does not matter much. A plant can only perform photosynthesis when it has leaves. Until then light has little if any effect, so don't hide your sprouts!

    Rinse and Drain again every 8-12 hours for 3 days.

    On the 4th day relocate your sprouts if necessary, for Greening.
    Avoid direct sun it may cook your sprouts - Indirect sunlight is best but virtually any light will do. Experiment - you will be amazed at how little light sprouts require to green up.

    Continue to Rinse and Drain every 8-12 hours.

    Your last Rinse/Drain will be either at the end of day 5 or the start of day 6.

    Your sprouts will be done about the end of Day 6. The majority of sprouts will have green leaves (you will recognize them).

    You may De-Hull your sprouts at any time during day 5 or 6.

    Refrigerate your sprouts no sooner than 8-12 hours after their final Rinse/Drain **

    These seeds yield approximately 7:1, so in theory you can start with as much as 1/7 as much dry seed as your Sprouter has capacity (though we advise 1/8 so that you have some room to move).

    We often start with 3 Tablespoons of seed but we don't mind the extra work involved in growing a dense crop. You may doubt that these little seeds will fill your sprouter, but they will. We advise everyone to start with 2 Tablespoons when learning to sprout these seeds.

    ** You may use a salad spinner to dry your sprouts

    after De-Hulling/final Rinse and go directly to Refrigeration.

    Notes:
    When conditions are warmer your sprouts will likely grow faster. Likewise they may grow slower if conditions are very cool. As always 70° is optimal.
    All sprouts generate heat while growing, which is a good thing, but it can get out of hand on occasion. When the weather is especially hot and humid you will do well to Rinse more frequently (every 8 hours if possible) using colder water than usual, to compensate.

    Depending on your sprouting device, not all of your sprouts will have access to light and so some will not green. This is not only OK - it is good. The yellow sprouts will be equally nutritious (they have everything but chlorophyll) and many think them more delicious (in Europe vegetables are often grown "blanched" by avoiding light). We think they are prettier when there is a mix of green and yellow to go with the white roots. So don't sweat it - just eat more sprouts!

    When using a non-tray sprouter, you can help your crop by "breaking up" your sprouts when they clump up - around day 3 or 4 and daily thereafter. We use high water pressure when Rinsing to keep our sprouts loose, but this only works for so long - so - when water isn't enough, break the clump of sprouts up using a fork or your fingers (wash your hands first please, if they need it). If you are using a sprouter that can hold water, fill it mostly full then use a fork to loosen. You can also dump your sprouts onto or into something and just shake them apart. This is by no means mandatory - this loosening - but it can be helpful in keeping your sprouts from overheating and will help more of them green. You should never be afraid*** of touching your sprouts. They are much stronger then they appear - just be reasonably gentle.

    Description

    The classic American sprout. Mild nutty flavor and a wonderfully crispy texture.

    Alfalfa has gotten an undeserved bad reputation over the past several years as an unsafe food, but it's not only safe - when you get high quality tested seed like ours - it is super nutritious!