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Alfalfa Sprouts
- Makes about
2 cups
- Difficulty
Easy
By Helen Witty and Elizabeth Schneider
Published 1979
Tiniest of sprouts, and many sprout fanciers say the best. Delicate, tendril-like, with a fleeting mossy undertaste. They need less attention than some other sprouts and cost a fraction of the price of the store-bought ones. Use them raw in salads and sandwiches.
Ingredients
¼ cup - Water as needed
Method
- Soak the seeds for 4 to 5 hours in tepid water to cover (these seeds are very small, and it’s important not to oversoak).
- Drain the seeds completely and put them into the sprouting jar; put on the net cover. Set the jar upright or lay it on its side in a dark cupboard or under an upturned pot or bowl on the counter.
- Twice or three times a day, fill th
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