Alfalfa Sprouts

Preparation info
  • Makes about

    2 cups

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

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.


  • ¼ cup alfalfa seeds
  • Water as needed


  1. 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).
  2. 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.
  3. Twice or three times a day, fill th