Alfalfa Certified Organic NON-GMO Sprouting Seeds- 2Lb
Alfalfa Certified Organic NON-GMO Sprouting Seeds- 2Lb Alfalfa Certified Organic NON-GMO Sprouting Seeds- 2Lb Alfalfa Certified Organic NON-GMO Sprouting Seeds- 2Lb

Alfalfa Certified Organic NON-GMO Sprouting Seeds- 2Lb

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Alfalfa Certified Organic NON-GMO Sprouting Seeds
2 Lb.


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Alfalfa sprouts are probably one of the most popular sprouts available. Most people have had some alfalfa sprouts on top of a salad at a restaurant or perhaps tucked inside a sandwich or in a pita bread pouch. These sprouts, commercially grown, are also readily available at large and small grocery stores alike.

Why so popular? Their mild taste and good looks are appealing. They add a significant amount of fresh taste to anything and look good while doing so. Alfalfa sprouts mature to a nice bright spring green color and remain crunchy and sweet.

Sprouting alfalfa is easy as it takes well to all different platforms: jars, tubes, The Easy Sprouter, trays, The Sprout Master Tray Sprouters, automatic electric sprouters, The Easy Green Mikrofarm Automatic Sprouter and clay trays, The Terra Cotta Sprouters.

Alfalfa is used as an herb - both the seeds and the dried leaves. It is a legume which means its seeds come in a pod, like a pea. As a legume it has really long roots when grown into a mature plant and those roots fix nitrogen into the soil. It is high in protein and has easily digestible fiber. That's why it is used for cattle and sheep and for high quality hay.

For sprouting, alfalfa sprouts are mild and sweet tasting. Most people don't mind its crunch and that is why it does so well in sandwiches and sitting atop salads. Alfalfa sprouts juice very well because of their high water content. They also blends very well for use in salad dressing and other recipes.

The nutritional information for the alfalfa can be reviewed as follows, considering 1 cup serving (33g) for comparison purposes.
Calories: 8
Calories From Fat: 2
Dietary Fiber: 1g
Protein: 1g
Glycemic Load: 9
Inflammation Factor: 7
Protein and Amino Acids:
Amounts Per Selected Serving %DV
Protein 1.3g 3%
Threonine 44.2mg
Isoleucine 47.2mg
Leucine 88.1mg
Lysine 70.6mg
Valine 47.8mg

WATER: This is why alfalfa sprouts are great for juicing...look how much water you get: Water 30.6g

The good: This food is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Vitamin A, Niacin and Calcium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Pantothenic Acid, Iron, Magnesium, Phosphorus, Zinc, Copper and Manganese.

The Beginning of Alfalfa Sprouts

First and most important step in sprouting, is the soaking process. During soaking, the seed absorbs water which turns this dead dormant seed into a live sprout. The water diffuses through the seed coat into the embryo causing a swelling of the seed. You can sometimes actually see this by observing the cracked seed casing after soaking. Once you add oxygen to the soaking seed then growth occurs. Germination takes place at above 65 degrees Farenheit. This is a good time to add liquid kelp fertilizer. The seed will absorb the fertilizer as it is absorbing water.

For automatic sprouters a soaking process is not usually necessary. That is because the automatic sprouter will rinse the seeds in a recurring cycle throughout the day. So the seeds will get enough water druing the cycles to replace the soaking process.

Soak the seeds in a jar or bowl of water. You can soak seeds for about 8 to 10 hours, or overnight. You can actually soak seeds for up to 24 hours with a water change in the middle at 12 hours. Do not reuse the soaking water on your sprouts. It carries waste materials from the soaking seeds. You can use it in your garden or house plants, but please do not reuse this water on your sprouts.

Use cool water. If you live in a very cold climate, during the winter months you may want to use slightly warm water. Not hot, not boiling, just a little warm to the touch. Use the best water you have available to you. Ordinary tap water is fine. That is what I have always used along with well water when we had it. Well water is fine. Filtered water is fine. R/O water is fine. But remember, if you use filtered or R/O or some other type of water, you are increasing the cost of the sprouts. That's not a bad thing, it is just something you want to keep in mind.

The Process for Alfalfa Sprouts

If you are using a tray sprouter, then pour the seeds and soaking water from the jar or bowl into the tray sprouter letting the excess water drain out. If you are using a jar sprouter, pour the water out of the jar using a screen or lid to keep the seeds in the jar. In both cases, you should have only wet seeds in the tray or jar without any standing water.

Rinse the seeds with fresh water and drain out that water. Making certain you have only wet seeds in the tray or jar without any standing water.

You will repeat this process - rinsing and draining - two times each day: once in the morning and once in the evening. Make sure you drain out as much water as you can and that there is no standing water left.

And don't rush. I know, you are busy. If you do not give your sprouts the right amount of water, they will fail to thrive.

And be consistent. These little ones need consistency. They like a bath in the morning and an evening one, too. It makes them feel refreshed and ready to continue to grow. Sing a little song to them while they bathe. It will do wonders for them. Don't forget, you are everything to them. You are Mother Nature. They know only you. So don't rush and don't forget to water them twice each day. After the rinses, make certain that there is no standing water, just wet seeds or sprouts.

If you are using an automatic sprouter, you should follow the manufacturer's directions. Basically, you will put dry seeds in the sprouter, fill up the water reservoir and set the timer. Once everything is in place then go ahead and plug it in to start the machine.

Just About Ready to Eat Alfalfa Sprouts

Alfalfa sprouts are ready to eat in about 5 to 7 days, 5 in the warmer temperatures and 7 in the cooler temperatures. Although there have been some weeks in Janaury and February where it has taken mine 10 to 12 days to come to maturity. There are places like Southern Florida, Southern Texas and Southern California where the sprouts are ready in 3 days, but generally, it take 5 to 7 days. With automatic sprouters the time for mature sprouts may also lessen as they are getting more water consistently throughout the day.

Chlorophyll is developed in a sprout that has been exposed to light. You do not need any special lighting, ordinary daylight that comes in a room will do fine. Don't put them in direct sunlight as on a window sill. Just a sunny room will do. It only takes a few hours, say from breakfast to lunch, to green them up. If you live in a not very sunny place, or if you have no natural light or if you are growing your sprouts in the basement then you may need an alternate light source. No need to get too fancy, an all spectrum light from the hardware store or local nursery should do just fine. Someone out there is going to try to sell you the latest and greatest lighting system. It is not necessary for sprouts and it will increase the cost of the sprouts.

Store your alfalfa sprouts in the refrigerator.

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FAQ'S

Q. Storage.
A.Seeds should be stored at 60 degrees Farenheit or below. A refrigerator or freezer is fine. Stored properly seeds will last for about a year or two. This will also keep the bugs at bay.

Q. How much sprouts will seeds produce?
A.
For a seed the size of alfalfa or broccoli, the tiny ones, one pound of seed will yield about 6 to 7 pounds of mature sprouts. For a bean, they double in size so that one cup will yield two cups. The same is for sprouting grains. For wheatgrass and barley grass, one tray measuring 10"x20" will yield about 8 ounces of juice.

Q. Is this Gluten Free?
A.
Yes.

Q. Soaking times for sprouts.
A.
Most seeds can be soaked for 24 hours. Also, you can change water after 12 hours. This gives them some fresh water to drink up and not the old water. Soaking seeds for 8 to 12 hours is fine. No need to change your method at all.


Q. How to Sanitize Seeds?
A.
The FDA strongly recommends that home sprouters sanitize the seeds before sprouting. For home sprouters, this is not a law, but a recommendation.
The current recommendation to use in the home from the University of California-Davis is to treat seed by heating on a stove for 5 minutes in a solution of 3% hydrogen peroxide (available in drug stores and pharmacies) at 140°F. It is important to maintain this temperature using a clean, accurate cooking thermometer. Exceeding this temperature may damage or kill seeds resulting in poor germination. Remove seed and rinse under running room temperature water for 1 minute. Discard the hydrogen peroxide and do not reuse. Click here for more information.

Q. Basic Jar Sprouting Directions.
A.

1. Soak the seeds in the jar. Put 1 to 4 tablespoons of seed in the jar. Add water and soak overnight about 8 to 10 hours. Most seeds can be soaked for 24 hours with a water change in the middle at 12 hours.

2. After you have soaked the seeds, drain out the water, making certain there are only wet seeds left in the jar, no standing water.

3. Rinse the seeds with fresh water, drain out the water, making certain there are only wet seeds left in the jar, no standing water.

4. Twice each day, rinse the seeds with fresh water, drain out the excess water, making certain there are only wet seeds left in the jar, no standing water.

5. Bean and grains are ready in about two days. Greens are ready in about 5 to 7 days. Gelatinous seeds do not do well in jars. Grasses, sunflowers, buckwheat and peas for shoots do better in trays.

 

 

*These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, or cure any disease.
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