How to Grow Alfalfa Microgreens

Alfalfa microgreens grow indoors year-round on a shallow tray, so any week is a good time to start. Keep the tray somewhere comfortable, around 65 to 75F, on a bright windowsill or under a grow light once the seed has sprouted. Because a tray is ready in only about 8 to 12 days, sowing a fresh tray every few days keeps a steady supply of fresh greens on hand. Rotate the tray now and then so the delicate stems grow evenly toward the light.

Fill a shallow tray with about an inch of fine seed-starting mix or coconut coir and smooth it level. Alfalfa seed is tiny, so there is no need for a long soak; simply scatter the seed densely and evenly across the surface with minimal overlap, then mist it well. Cover the tray to create a dark, humid blackout for 2 to 3 days, misting if it dries out, until the seeds sprout and lift. Uncover the tray and move it into bright light or under a grow light to green up, keeping the mix evenly moist as the microgreens grow. Alfalfa can also be grown as jar sprouts with a mesh-lidded jar and twice-daily rinsing, but the tray method gives you the leafy, upright microgreens covered in this guide.

Once the tray is uncovered, bottom-water by adding water to the base so the mix stays evenly moist while the foliage stays dry, which helps prevent mold. Give the microgreens 12 to 16 hours of bright light a day from a sunny window or a grow light so the stems stay compact and green rather than pale and leggy. Keep gentle airflow moving around the tray, avoid soggy or standing water, and aim for a comfortable room temperature of about 65 to 75F. Clean trays and clean water go a long way toward keeping each batch healthy.

Alfalfa microgreens are ready in about 8 to 12 days, once the stems stand 1.5 to 2.5 inches tall with open green cotyledon leaves. Harvest by cutting a handful at a time with clean scissors just above the soil line, keeping the growing mix out of your cut greens. Store them dry in an airtight container in the fridge and rinse just before eating. Alfalfa does not regrow after cutting, so start a fresh tray for your next harvest.

Alfalfa microgreens have a mild, fresh, nutty flavor that pairs with almost anything. Scatter them over salads and grain bowls, layer them into sandwiches and wraps, or use them as a fresh green garnish on avocado toast, soups, and eggs. Like other microgreens they are low in calories and nutrient-dense, which is a big part of their long-standing popularity as a fresh health food.

• White fuzz near the stems: usually harmless root hairs, a soft halo of fine white threads right around the roots that disappears when misted. Grey, dark, or cobweb-like growth that spreads across the mix and smells musty is true mold, so improve airflow, water less, and sow a little thinner next time.
• Damping off: seedlings collapse at the base from overwatering or poor airflow. Bottom-water instead of misting from above, and give the tray more air movement.
• Leggy, pale microgreens: not enough light after the blackout period. Uncover on time and move the tray into brighter light or closer to a grow light.
• Uneven germination: seed sown unevenly or a tray that dried out in spots. Spread seed evenly and keep moisture consistent during the blackout stage.
• Seed hulls clinging to the leaves: common with fine seed. Mist and give a gentle rub, or use a light weighted blackout so the seedlings shed their hulls as they push up.