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Did you know that...

Alfalfa, while adding crunch and flavor to your sandwiches and other dishes, helps fight anemia and overweight while providing you with protein?


Info on taste

Alfalfa is known for its fresh and sweet taste, like iceberg lettuce. That's why we tend to add it to our sandwiches, wraps, salads, etc ... For its part, the alfalfa micro-shoot has a rather discreet taste. You can never accuse him of being bitter or too spicy, that's for sure. It is nevertheless crispy when it is perfect so it will add crunch to your dishes.


What you will want to know

From the pea family (Fabaceae), alfalfa is one of the most important fodder crops in several countries around the world. Its rich green color is even more pronounced than that of clover. Alfalfa micro-shoots grow really fast and quite easily, which adds to their popularity. They contain concentrated amounts of vitamins (especially C and K but also A) and minerals like calcium, iron, magnesium, phosphorus, potassium and zinc. Their contribution in mineral salts, in trace elements, in proteins and in amino acids is also very interesting.



Give very little water to your alfalfa micro-shoots. You shouldn't drown them. Eat them or put them in the living fridge on compost when they reach between 2.5 cm and 5 cm. The cold will slow growth until you eat it. If you cut them, keep them in the refrigerator for two or three days maximum in plastic bags.

The alfalfa micro-shoots will be ready to eat in 5 days after sowing. You will want to eat or cut them before they reach 5 cm and keep them in the fridge in plastic bags for two or three days or by dragging the entire tray in the refrigerator.

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