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Alfalfa Sprouting
Seed Profile Also known as'Medicago sativa, Holy Hay, Lucerne IntroductionAlfalfa is one of the oldest cultivated plants in the world, not only for livestock, but also for human consumption.
It is an herbaceous legume that is grown in almost every state in the US, but thought to have originated in what is now Iran.
It can survive extreme temperatures and conditions. It will become dormant, like in times of extreme drought, and then resume
growth when conditions improve.. Parts UsedSeeds, sprouts, and all the aboveground parts of
the plant. ConstituentsAs a food, alfalfa provides beta-carotene and vitamins C, E, and K (although
it is not, as frequently claimed, a source of vitamin A). Typical PreparationsAlfalfa
sprouting seeds should be soaked for 4-6 hours, and will sprout in 5-7 days. They need to be thoroughly rinsed with cool,
clean water every 8-12 hours. Refrigerate your sprouts after their final rinse. SummaryThese
days, alfalfa sprouts are incredibly common on all salad bars and in grocery stores. They are considered the best natural
source of vitamin K, which helps bones to mend properly. Alfalfa contains the plant world’s equivalent
of human estrogen, so women that are breast feeding or going through menopause may derive some benefit from alfalfa. It also
is known to help keep calcium in the bones and out of the linings of the arteries, thus preventing arteriosclerosis. PrecautionsDue to the high levels of vitamin K, large doses of alfalfa may cause antagonistic effects
with blood thinners such a Coumarin. One of the biggest risks involved with using alfalfa sprouts is consuming sprouts grown
in contaminated water. This is easy to avoid, never consume limp or “smelly†sprouts, and
always wash them thoroughly before use. For educational purposes only This information has not been evaluated by the Food and Drug
Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.
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