Alfalfa

When hearing the word alfalfa, the first thought that comes to mind is that it is used for animal fodder.  Despite that, it does have many uses for humans.

Uses for Alfalfa

High in various vitamins and minerals, including calcium and proteins, virtually every part of the plant can be used.  Try the young leaves and sprouts in salads and sandwiches or an infusion of the leaves with your favourite mint. 

Note:  Alfalfa is contra-indicated for those with auto-immune conditions.

How to Grow

Alfalfa is one of the easiest plants to grow.

Soil:  When planting directly into the garden of a container, choose a light, well drained or dry soil in full sun.  In containers a potting mix with loam and low fertilizer is the best choice.  Water regularly.  Alflafa doesn't share well, so plant it in a place of its own with no competition from weeds or other plants.

Jars or Other Containers:  If you don't have appropriate garden or container space in your yard or on a balcony, you can still grow alafala, especially if you prefer just the sprouts.  All you really need is a quart glass jar; use a canning jar if you have one, an old pair of nylons or a bit of screen large enough to cover the mouth of the jar, a piece of string or elastic, water and the seed. 

Sort through a couple of tablespoons of seed and make sure that none are damaged.  Place them in the jar and cover them with water to a level of a couple of inches above the seed.  Cover the mouth of the jar with the screen or nylon and secure it with the string or elastic.  Let soak overnight, then empty the water, but leave the seed inside the jar.  Place the jar on its side and roll it to distribute the seeds around the glass as best you can.  Leave the jar on its side.  They want to be warm, but don't need to have the sun yet.

Rinse the sprouts on a daily basis with cool water, but twice a day or more if the weather is hot or the jar begins to smell.  They can be harvested when they're one to two inches long, but need one more step before eating.  Spread them out in a single layer on a tray or plate and leave them in the sun for fifteen to twenty minutes.  This step is necessary to fully release the anzymes and nutrients.