TASTE • EDIBLE PARTS
Alfalfa sprouts are also known under the name of Lucerne. The two are the same plant and they carry the Latin name Medicago sativa. I must admit Lucerne / Alfalfa has a special place in my heart, as thes little plants were some of the first sprouts, I cultivated as a child with my mother.
Their taste is exactly the same as when I myself was a little curious plant lover, who could hardly see over the edge of the table – Nearly neutral as the green leaves of iceberg … yum!
The neutral flavor becomes a little sweeter, if you allow for the sprouts to get a nice green color in their little leaves.
A, B1, B2, B3, B5, B9, C, K
Potassium, Iron, Calcium, Copper, Zinc, Magnesium, Phosphorus, Manganese
4% – measured in relation to sprouts consisting of 75% water
SIZE • LOOKS
Alfalfa sprouts is a cute figure and have small, bright green leaves, which are very pretty seen up close. The sprouts have a white stem and root. The root is single, long and slender, which makes them pretty for decorating all kinds of foods.
This is a quite fragile little plant, so they should be rinsed gently. On the other hand sprouts grown of quality seeds are quite hardy, and they can last up to 8 days after they have formed leaves.
If your Alfalfa sprouts are yellowish or even white in the leaves, the sprouter should be placed in a lighter place. Then the plants will form chlorophyll in their small leaves during a day or so.
ALFALFA SPROUTS IN RECIPES
I prefer to use Alfalfa sprouts in my food 2-3 times a week. Why? Because they are easy to mix with all types of salad, vegetables and fruits, and I love them in my salads, smoothies and wraps a generous handful of sprouts.
When you dose the seeds, you will soon discover that a teaspoon of seeds will give you two big handfuls of sprouts. If you have been ‘swamped’ by them, they keep well in the fridge for up to 7 days…or you could use them in your smoothie or fresh juice.