Ruqayyah Snyder
Alfalfa sprouts are easy to grow in Australia and can be grown all year round. They are nutritious and can be used in a variety of dishes, including salads, sandwiches, pastas, soups, and smoothies. To grow alfalfa sprouts, you will need alfalfa seeds, a glass jar, and cheesecloth or muslin cloth. You can also use a tray or paper towel. The seeds should be soaked in water for at least six hours before draining and rinsing. Then, place the seeds in the jar, cover with cloth, and secure with an elastic band. Rinse the seeds every 8-12 hours until they sprout, which should take around 3-5 days. Once the sprouts are ready, they can be stored in the refrigerator for up to a week.
| Characteristics | Values |
|---|---|
| Time to grow | 3-7 days |
| Equipment | Glass jar, tray, paper towel, cheesecloth, fine-mesh sieve, elastic band |
| Seeds | 1 tablespoon (0.35 oz or 10g) |
| Water | Cover seeds with 2 inches of cool, not cold, water |
| Soaking time | 6-12 hours |
| Rinsing | Every 8-12 hours |
| Sunlight | 15 minutes |
| Refrigeration | Up to a week |
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What You'll Learn
Choosing a growing method: jar, tray, or paper towel
Alfalfa sprouts can be grown in a jar, tray, or even on a paper towel. This section will outline the process for each method.
Jar Method
To grow alfalfa sprouts in a jar, start by washing and sorting the seeds. Remove any seeds that are broken or discoloured. Next, measure out 1 tablespoon of seeds and place them in a clear glass quart jar. Flat-sided jars work best as they can be laid on their sides to allow better circulation. Cover the seeds with 2 inches (5.1 cm) of cold water and secure a piece of cheesecloth or clean pantyhose over the mouth of the jar with an elastic band. Leave the jar on its side in a dark location and rinse the seeds every 8-12 hours until they sprout. Once the seeds have sprouted, move the jar into the sunlight for about 15 minutes to activate important enzymes. The sprouts are ready to eat when they turn green.
Tray Method
The tray method for growing alfalfa sprouts is similar to the jar method. Start by soaking the seeds in a jar for 8-10 hours, following the process outlined above. After straining the water from the seeds, spread them evenly over the base of an unglazed clay tray or pot saucer. Place the saucer in a watertight tray and fill it with water until it reaches halfway up the side of the saucer. Place the tray in a dark area and keep the water levels topped up for the next 4-5 days. The clay will absorb enough water to nourish the seeds. Once the sprouts are 1⁄2 to 2 inches (1.3 to 5.1 cm) long, move the tray to a sunny windowsill. The sprouts are ready to eat when they turn green.
Paper Towel Method
Although not as commonly discussed, alfalfa sprouts can also be grown on a paper towel. This method does not require any jars or trays, making it a space-efficient option. To grow alfalfa sprouts on a paper towel, simply place the seeds on a damp paper towel and keep it moist. The paper towel will absorb water and provide moisture for the seeds to grow. Keep the paper towel in a dark location and rinse the seeds every 8-12 hours until they sprout. Once the seeds have sprouted, move them into the sunlight and follow the same steps as the jar method to activate the enzymes and turn the sprouts green.
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Preparing the seeds
To prepare the seeds, start by measuring out 1 tablespoon of seeds. This will yield approximately 1.5 cups of alfalfa, which is enough to fill a jar and provide for a meal or two. You can purchase alfalfa seeds from health food stores, feed stores, or online seed suppliers.
Next, wash and sort the seeds. Place the seeds you plan to immediately sprout in a fine-mesh sieve or on a piece of cheesecloth and rinse them thoroughly. Remove any seeds that are broken or discoloured. Washing all your seeds at once may cause some to sprout prematurely.
Then, place the seeds in a clear glass quart jar. Flat-sided jars work best because you can lay them on their sides to allow better circulation. Cover the seeds with 2 inches (5.1 cm) of cool or lukewarm water. Make sure the seeds are completely submerged.
After this, cover the mouth of the jar with cheesecloth, muslin, open-weave cotton, or clean pantyhose and secure it with an elastic band. Leave the jar on its side in a dark location and re-rinse the seeds every 8-12 hours until they sprout. You can also add a pinch of sea salt to the water to encourage germination and reduce enzyme inhibitors, making the seeds sprout faster.
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Soaking the seeds
Place your chosen quantity of seeds in the bowl and cover them with water. You can add a pinch of sea salt to encourage germination and reduce enzyme inhibitors, leading to faster sprouting. Leave the seeds to soak for at least six hours or overnight.
After soaking, drain and rinse the seeds through a fine-mesh sieve. Now, place the seeds in your chosen jar. Cover the mouth of the jar with cheesecloth or muslin, securing it with an elastic band. Leave the jar on its side on a countertop to allow the seeds to spread out and sprout.
If you are using a tray or pot saucer instead of a jar, you can spread the seeds evenly after soaking and draining them. Place the tray or saucer in a watertight container and fill it with water until it reaches halfway up the side of the tray or saucer.
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Sprouting the seeds
To sprout alfalfa seeds, start by measuring out 1 tablespoon of seeds. This will yield approximately 1.5 cups of alfalfa sprouts, which is enough to fill a jar and provide for a meal or two. Place the seeds in a small bowl and cover them with water—about twice their volume. You can also add a pinch of sea salt at this stage to encourage germination and reduce enzyme inhibitors, leading to faster sprouting. Leave the seeds to soak for at least 6 hours, or overnight (8-12 hours).
After soaking, drain and rinse the seeds through a fine-mesh sieve, removing any broken or discoloured seeds. Next, place the clean alfalfa seeds into a clear glass quart jar. Flat-sided jars work best as they can be laid on their sides to allow better circulation. Cover the seeds with 2 inches (5.1 cm) of cold water and secure the mouth of the jar with cheesecloth or clean pantyhose. Alternatively, you can use an old (clean) pair of tights or stockings if cheesecloth is unavailable.
Leave the jar on its side in a dark location and rinse the seeds every 8-12 hours until they sprout. This process should take 3-5 days, and the sprouts should reach a length of 1.5 to 2 inches (3.8 to 5.1 cm). Once the sprouts have reached your desired size, it's time to move them into the sunlight to activate important enzymes.
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Harvesting the sprouts
Alfalfa sprouts are ready to harvest in as little as five days, but this can vary depending on the desired sprout size. You can harvest when they reach 1.5 to 2 inches (3.8 to 5.1 cm) in length. The sprouts will be bright green and ready to eat.
To harvest, remove the sprouts from the jar and spread them out on a platter, dish, or tray. Place them in direct sunlight for about 15 minutes. The sunlight will activate important enzymes, making the sprouts healthier. You can then store the sprouts in the refrigerator for up to a week.
If you're growing the sprouts in a clay tray, you don't need to remove them to harvest. Simply place the tray in a sunny window for 15 minutes when the sprouts are ready.
Before consuming the sprouts, you may want to hull them. To do this, place the sprouts in a bowl of water and agitate them with your hands. The hulls will separate and float to the surface, making them easy to remove.
Remember to always cook sprouts thoroughly before consumption to reduce the risk of foodborne illness, especially if you belong to a vulnerable group, such as children, older adults, pregnant women, or individuals with weakened immune systems.
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Frequently asked questions
Alfalfa sprouts are quick to grow and can be ready in as little as three to five days.
You will need a glass jar, tray, or paper towel, as well as alfalfa seeds and cheesecloth or muslin/open-weave cotton and an elastic band.
You can purchase alfalfa seeds online or from health food stores and large supermarkets, such as Whole Foods. Some sources specify that they do not ship to TAS or WA.
Alfalfa sprouts are ready to eat when they turn bright green. They should be stored in the refrigerator and will last for up to a week.
