Medicago sativa

Alfalfa - microgreens seeds

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€5,95
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    Mild, fresh alfalfa microgreens with slender stems and tiny green leaves, ready to cut 7–10 days after sowing.

    You don't need to soak the seed; if you prefer, soak it for 4–5 hours and drain it well.
    7–10 days from sowing to harvest: keep the tray covered in the dark for 2–3 days, then move it to the light.
    Sow 20 g per 25 × 50 cm tray on a smooth, even surface, because the seed is very fine.
    Mild, fresh and slightly nutty, with a feather-light texture: pile it on avocado toast or into sandwiches and wraps.
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    Alfalfa - microgreens seeds for growing

    Details

    Mild, fresh alfalfa microgreens with slender stems and tiny green leaves, ready to cut 7–10 days after sowing.

    You don't need to soak the seed; if you prefer, soak it for 4–5 hours and drain it well.
    7–10 days from sowing to harvest: keep the tray covered in the dark for 2–3 days, then move it to the light.
    Sow 20 g per 25 × 50 cm tray on a smooth, even surface, because the seed is very fine.
    Mild, fresh and slightly nutty, with a feather-light texture: pile it on avocado toast or into sandwiches and wraps.
    SPECIFICATION

    Seed

    Common name Alfalfa microgreens (lucerne)
    Botanical name Medicago sativa
    Seed type Conventional, untreated, non-GMO
    Seeds per gram approx. 450 (400–500)

    Growing

    Difficulty Easy: good for beginners
    Growing medium Coco coir, hemp mat or fine potting soil; a smooth, even surface
    Sowing rate 20 g per 25 × 50 cm (1020) tray, range 15–25 g; about 1.6 g per 10 × 10 cm. Provisional rate, not yet tray-tested.
    Soaking Not needed: sow dry; optional 4–5 h in cool water, then drain well
    Blackout 2–3 days under a lightly weighted cover
    Temperature 18–22 °C
    Harvest 7–10 days after sowing, when the seed leaves are fully open

    Taste and colour

    Flavour Mild, fresh and slightly nutty; very tender and feather-light
    Colour Slender, pale green stems; small, bright green seed leaves

    Nutrition

    Alfalfa microgreens are a source of vitamin C.*

    Vitamin C increases iron absorption.

    A varied and balanced diet and a healthy lifestyle are important.

    * Based on published laboratory analyses of alfalfa microgreens per 100 g fresh weight. Actual content depends on how the microgreens are grown.

    ABOUT

    Alfalfa, Medicago sativa, is the plant that British farmers call lucerne and grow for hay. Like clover and peas, it is a legume. As a microgreen it forms a soft tangle of slender, pale green stems with small, bright green seed leaves. The taste is mild, fresh and slightly nutty, without bitterness.

    The seed is very fine, about 450 to the gram, so give it a smooth, firm surface and sow it as evenly as you can. Coco coir and hemp mats work well, and so does fine potting soil. You don't need to soak it, and dry seed is easier to spread. If you prefer to soak it, 4–5 hours is enough; drain it well before sowing.

    Why 20 g per tray? At about 450 seeds per gram, 20 g gives roughly 9,000 seeds, enough for a full tray without crowding. Alfalfa grows into a dense mat, so sowing much thicker keeps the surface damp and invites mould. Cut it at the seed-leaf stage, 7–10 days after sowing; if you wait for the first true leaves, it takes longer.

    IN THE KITCHEN

    Alfalfa microgreens are light and mild, so use them generously. Pile them on avocado toast, layer them into sandwiches and wraps, add them to a hummus plate or finish a chilled gazpacho with a handful. Add them raw, just before serving. Keep them dry in a closed box in the fridge and use them within a few days.

    GROWING INSTRUCTIONS
    1 Fill a 25 × 50 cm tray with 3–4 cm of moist coco coir or fine potting soil, or lay a damp hemp mat in it. Smooth the surface and press it firm: fine seed needs an even bed.
    2 Scatter 20 g of seed (15–25 g) as evenly as you can; a shaker jar helps with seed this fine. Sow it dry, or soak it for 4–5 hours first and drain it well. Press the seeds lightly into the surface and mist them.
    3 Cover the tray with a second tray or a lid with a light weight on top and keep it in the dark at 18–22 °C for 2–3 days. Check once a day and mist or water from below if the surface starts to dry out.
    4 When the seedlings start to lift the cover, move the tray under a grow light or to a bright window. Water from below, so the dense, fine stems stay dry, and give the tray good airflow: it helps prevent mould.
    5 Harvest 7–10 days after sowing, when the seed leaves are fully open. Stop watering about 12 hours before and cut just above the medium with clean, sharp scissors.

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