The Alfalfa belongs to the family of Legumes. The Arabian name "Alfa Alfa" means
"father of all food". The seed is very small (2 mm), kidney-shaped, mustard
coloured. Alfalfa sprouts are ready in 7/8 days.
Alfalfa sprouts are highly energetic and rich in vitamins B1, B2, E, K, D and
especially vitamin A (as rich as Carrot sprouts, which have the highest content of
Vitamin A), minerals such as Phosphorus, Calcium (five times more than milk),
Magnesium, Iron, Potassium, Sulphur and a good quantity of proteins. Alfalfa
sprouts are extremely healthful and are used to prevent and recover from
convalescence, anaemia, hemorrhage and osteoporosis.
Thanks to their delicate taste, Alfalfa sprouts can be eaten both raw in salads (the
most tender sprouts) and cooked. Alfalfa sprouts fresh juice is an excellent tonic
which should be drunk every day.
One of the many recipes
- 1 boiled egg
- 50 gr common dandelion
- Baby leaf lettuce
- 10 gr chives
- 50 gr alfalfa sprouts
- Dandelion, mallow and violet petals
- extra virgin olive oil
- lemon juice
Prepare a mixed salad with dandelion, lettuce and alfalfa sprouts. Dress with salt,
lemon juice and olive oil. Decorate with flowers petals and grate the boiled yolk on
the top. We suggest to eat daily during springtime.