How to Grow Alfalfa Microgreens

Alfalfa grows indoors year-round, whether you sprout it in a jar or grow it on a tray, so any week of the year is a good time to start. Keep it somewhere comfortable, around 65 to 75F, out of hot direct sun for jar sprouts and under bright light or a grow light for tray microgreens. Because a batch is ready in under a week, starting a fresh jar or tray every few days keeps a steady supply on hand.

Alfalfa seed is tiny, so no long soak is needed. For the classic jar method, put a spoonful of seed in a wide-mouth jar with a mesh lid, add a short 3 to 4 hour rinse-soak, then drain fully and set the jar tilted mouth-down to keep draining. Rinse and drain 2 to 3 times a day and the sprouts are ready in 4 to 6 days. To grow alfalfa as a tray microgreen instead, spread a shallow tray with fine seed-starting mix or coconut coir, sow the seed densely and evenly, mist, and cover for 2 to 3 days of blackout before moving the tray into bright light to green up.

For jar sprouts, the whole job is rinsing well 2 to 3 times a day, draining thoroughly so they never sit in water, and keeping the jar cool and out of direct sun; a final rinse in bright indirect light greens them up. For tray microgreens, bottom-water to keep the fine foliage dry, give 10 to 16 hours of bright light, and keep good airflow with even, not soggy, moisture. In both methods, clean equipment and thorough draining are your best protection against mold and off smells.

Jar sprouts are ready in about 4 to 6 days when the tails are an inch or so long and the leaves are just greening; give them one last rinse and drain them well before eating. Tray microgreens are ready in about 5 to 10 days at 1 to 2 inches tall, cut with clean scissors just above the soil line. Store either one dry in an airtight container in the fridge and rinse again before use. Alfalfa does not regrow after cutting, so start a fresh batch for your next harvest.

Alfalfa has a mild, fresh, nutty flavor that goes with almost anything. Pile the sprouts into sandwiches and wraps, scatter them over salads and grain bowls, or use the tray microgreens as a fresh green garnish. Like all microgreens and sprouts they are low in calories and nutrient-dense, which is a big part of their long-standing popularity as a health food.

• Slimy sprouts or a sour smell: too much moisture and not enough draining. Rinse more thoroughly, drain fully so seeds never sit in water, and keep the jar tilted mouth-down.
• White fuzz along the roots: usually harmless root hairs that vanish when rinsed. Grey, dark, or cobweb-like growth that smells musty is true mold, so discard the batch and clean everything well.
• Mold in the jar or tray: often from dirty equipment or warm, stagnant conditions. Sanitize gear, keep things cool, and improve airflow and drainage.
• Poor or uneven germination: too many seeds, old seed, or uneven moisture. Use a modest amount of fresh seed and rinse evenly.
• Leggy, pale tray microgreens: not enough light after the blackout period. Move the tray into brighter light sooner.