Healthy and Tasty: How to Grow Alfalfa Sprouts and Microgreens at Home
Alfalfa, Medicago sativa, is an open-pollinated heirloom legume also known as “lucerne.”
It’s an impressive cover and forage crop, but it’s important to remember that the fall-planted alfalfa that nurtures your soil or provides mulch for the veggie garden is nothing you’d want to eat.
Once stalks start to form, it’s far too bitter for the human palate.
M. sativa sprouts, which are newly germinated seeds, and microgreens, which are the tiny stems and cotyledon leaves (without the roots or seed coats), are an entirely different story.
Both can be grown indoors in a matter of days or weeks, and they make a tasty addition to the salad bowl. They’re also delicious as sandwich or pizza toppers.
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Best of all, they’re easy to grow at any time of year, so they’re perfect whether you want greens in a hurry or are starved for something homegrown in the cold months.
You can start a batch this afternoon and have sprouts in a few days, or microgreens in a few weeks. Find all the directions you need here.
Here’s what I’ll cover:
Alfalfa Sprout Food Safety
You may have read the many cautions about alfalfa sprouts carrying salmonella bacteria, and the CDC has indeed advised that all alfalfa sprouts be cooked before consuming or avoided altogether to eliminate all risk of salmonella poisoning.
According to Clemson University Food Systems and Safety Program Team Leader Kimberly A. Baker, a registered dietitian, while growing sprouts at home doesn’t necessarily make them any safer than the ones produced commercially, you can minimize the risk of microorganisms that
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