Thursday, February 5, 2009

Alfalfa Sprouts

Alfalfa Sprouts

Author: Kathy Kafka

Alfalfa has been grown for many civilizations for over five thousand years. Alfalfa was planted in hot, dry regions of Mesopotamia before recored history. Alfalfa is grown throughout the world under extremely varied climatic conditions. Alfalfa seeds are in the legume family. The name "alfalfa" means "father of all foods. Alfalfa sprouts are full of nutrition. Research shows that sprouts are loaded with antioxidants, and are full of protein, chlorophyll, vitamins and amino acids. Sprouts contain enzymes which digest themselves. Alfalfa is the most famous sprout in the United States. It has a mild flavor, an abundant amout of nutrition, and easy to grow.

Nutritional information - vitamins A, B, C, E, and K. Also calcium, iron, magnesium, phosphorus, potassium, zinc, carotene, chlorophyll, amino acids. Protein - 35%.

Sprouting Instructions: Yields approximately 2 cups of sprouts. Add 2 tablespoons of seeds to a mason jar with strainer lid. Rinse thoroughly with 60-70 degree water. First day, fill half way with water overnight to soak. Set out of direct sunlight and at room temperature, 70 degrees is optimal. The kitchen counter is fine. Rinse and drain twice a day. At the end of day 5 or the start of day 6 your sprouts will be ready to eat. Refrigerate your sprouts 8-12 hours after the final rinse and drain. Enjoy your sprouts in salads, sandwiches, or as a topping to any dish.

Seed to sprout: 5 to 6 days Yield: 7 to 1 Seed to shelf life at 70 degrees: 3 to 4 years Sprout shelf life: 2 to 6 weeks

About the Author:

Kathy Kafka is the owner of Complete Natural Blends, a company that offers natural products for natural health.

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