Sprouting alfalfa seeds
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Quart jar -OR- |
| 1 | each | Prepared tray |
| 2½ | tablespoon | Alfalfa seeds |
| Water to 3 times seeds | ||
Directions
Use about 2-½ tablespoons seeds in a quart jar, or sprout on trays.
This will yield about 1 quart of sprouts. The yield will be 1-½ cups for each ¼ cup sprouted, and the sprouts will be very short; only about ⅛ inch long.
Soak for 8 hours. Rinse 2 to 3 times daily for 4 to 6 days.
Move into sunlight to green, then harvest when sprouts are 1-½ to 2 inches long. Use in salads, sandwiches, omelets, or as garnish. To use in baked goods, harvest sprouts after just 2 days.
Source: Vegetable Gardening Encyclopedia; typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 11-29-95