Cindy's Recipes and Writings
Alfalfa is a perennial legume that serves many purposes. It is a popular forage crop for cattle. Alfalfa is also left to dry and harvested as hay. This legume is also used as a cover crop to replenish nitrogen to the soil.
This crop is a favorite for bees. Alfalfa is a major source of pollen for honey production.
Human consumption usually takes the form of alfalfa sprouts. Sprouts are easily grown at home or as a commercial crop that is available in most grocery stores.
Sprouts are grown in warm, moist conditions that are also suitable for most bacterial growth. Warnings are often issued with eating raw spouts. Choose dark green sprouts from reputable sources and consume shortly after purchase. Avoid any sprouts that are browning, soft or soggy.
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.
Add these sprouts to sandwiches and salads for added nutrition and texture.
