Description
Alfalfa Microgreens ARE NOT SPROUTS they are SHOOTS of a plant grown in dirt and NOT Hydroponically. 4 Leaf Micros Alfalfa Microgreens last much longer than sprouts.
****It is important to note that Alfalfa SPROUTS can contain food-borne illnesses such as salmonella and E. coli.*** Research and care must be taken before consuming Alfalfa sprouts, and the sprouts should always be washed prior to use. The FDA also has recommendations for growers and consumers on avoiding contamination when selecting and preparing sprouts, and their website can be viewed for further details.
Flavor/Description
Alfalfa Microgreens consist of tiny, dark brown seeds that have sprouted young, slender shoots with one set of small leaves, averaging 5 to 12 centimeters in length. The thin, white stems are delicate, flexible, and succulent with a crisp consistency. The leaves also bear a tender texture, ranging in color from yellow, green, to dark green, depending on the amount of light exposure, and have an elongated, oval shape with curved edges. The surface of the small leaves is smooth and glossy with a pliable, fleshy nature, giving the Microgreens a slight crunch. Alfalfa Microgreens have a mild, nutty, pea-like taste and subtly sweet flavor with fresh green nuances.
Seasons/Availability
Alfalfa sprouts are available year-round.
Facts: Alfalfa greens are known botanically as Medicago sativa, and they are classified as a legume. They are also known as Chilean Clover, Buffalo Grass, Purple Medic, and Lucerne. Alfalfa greens are considered the “Queen of forages,” referring their high levels of protein, fiber, vitamins and minerals making them ideal for use as food for living beings. The name Alfalfa comes from the Arabic word “al-fal-falah,” which meant ‘father of all foods’.
Nutritional Value: Alfalfa greens are very high in protein and dietary fiber. They have the highest chlorophyll content of any plant and contain large amounts of enzymes, making the greens easily digestible. Alfalfa greens are a good source of vitamins C, E, and K, as well as iron, calcium, magnesium, and phosphorus. They are also a source of potassium, trace elements, and essential amino acids. Alfalfa greens also act as a diuretic in large doses.
Nutritional Value
Alfalfa Microgreens are an excellent source of vitamin K to absorb calcium to strengthen bones and teeth and are rich in vitamin C, an antioxidant that boosts the immune system while reducing inflammation. Sprouts also have a high content of phytoestrogens, which have been shown to aid in preventing heart disease, and contain lower amounts of manganese, potassium, calcium, copper, folate, magnesium, and iron.
Applications: Alfalfa greens can be used raw, cooked or dried. Fresh Alfalfa greens can be juiced or blended into a fruit or green smoothies. They can be sautéed or added to soups, stews or stocks. Alfalfa greens can be dried and used to make teas or used as an herb. The dried greens can be ground into a powder and used to add additional protein, fiber, vitamins and minerals to breads or other baked goods. Store fresh Alfalfa greens in the refrigerator for up to a few weeks the way 4LeafMicros packages it. Keep the package dry for best results. Dried Alfalfa greens can be stored in an airtight container for up to three months.Alfalfa Microgreens add texture, moisture, and a slight crunch to a variety of raw or cooked applications.
When fresh, Alfalfa Microgreens can be layered into sandwiches, burgers, wraps, or spread on toast, tossed into salads and coleslaws, or incorporated into fresh spring rolls. The shoots can also be mixed into stir-fries, blended into smoothies, cooked into omelets, used as a topping for tacos, pasta, or pizza, or floated on top of soups. Alfalfa Microgreens pair well with herbs such as mint, dill, coriander, and chives, avocado, apples, tomatoes, bell pepper, broccoli, kale, nasturtium leaves, and cheeses such as goat, feta, cream, and mozzarella. Alfalfa Microgreens should be dry, kept in a plastic bag or airtight container, and stored in the crisper drawer of the refrigerator, where they will keep for 2 to 5 days. It is not recommended to freeze Alfalfa Microgreens.
Ethnic/Cultural Info
Alfalfa Microgreens are widely consumed in South Indian vegetarian cuisine. The young shoots are known as Rajko in Hindi and are favored in the winter for their high nutritional content, utilized in both raw and cooked applications. In India, Alfalfa Microgreens are combined with beets as a fresh side dish, mixed into dal dishes, mixed with apples, yogurt, mustard powder, and pepper, and spread on toast. The sprouts are also blended into tahini for hummus or steeped in boiling water and strained to make a light tea. Beyond culinary applications, Alfalfa Microgreens are used as offerings to the goddess Mariyamman. Alfalfa Microgreens offerings are a part of a sprout festival held in Rameswaram, Southern India, and the annual festival date varies depending on the Hindu religious calendar. During the festival, women carry Alfalfa Microgreens on their heads and throw the shoots into the ocean in hopes of a blessed harvest. The celebration is held at Agni Thirtham, a beach that borders a holy area of water used to cleanse sin and perform rituals to appease the gods. Sprouts are traditionally grown in homes for this festival, and when ready for harvest, the Alfalfa Microgreens are carried during a symbolic journey to the beach where live music and dancing are performed before the shoots are thrown into the water.
Geography/History
Alfalfa is believed to be native to Western Asia and was first domesticated in Turkey and Iran. The plant has been used as an important fodder crop for more than 6,000 years, spreading quickly across Europe and Asia, and in its young, sprouted form, it has been documented as a medicinal ingredient since ancient times. In the 16th century, Spanish explorers introduced Alfalfa to the New World, planting crops throughout South America and Mexico, and the greens later arrived in the United States in 1736. While Alfalfa sprouts were consumed in Europe and Asia for centuries, the young shoots did not become popular in North America for culinary use until the 1970s. Today Alfalfa Microgreens are grown in subtropical to temperate climates worldwide and are found through specialty grocers, farmer’s markets, and select online retailers. Alfalfa Microgreens and Sprouts are also grown in home gardens and kitchens, but caution must be taken to purchase disinfected seeds and provide a sanitary growing environment.
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