Alfalfa Pellets act as a slow-release fertilizer that is an excellent source of nitrogen.
Alfalfa also contains trace minerals and triacontanol, a naturally occurring growth promoter.
The Alfalfa sprouts go well with cheese or can be used as a garnish. This sprouting vegetable has a mild taste and can be eaten in a sprouting dish after one week of cultivation. Like all sprouting vegetables, Alfalfa likes a sunny position.
Instructions for the sprouts:
Fill the sprouting dish with tap water to the bottom of the grid. Sprinkle a thin layer of seed evenly and with a little space in between on the grid. Put the sprouting dish away at room temperature. Alfalfa can be grown in the light or in the dark. The seedlings will turn green in a light spot, but not in full sun. In the dark they remain white. Green alfalfa has a stronger flavor than white. Check the water level daily and top it up to the grid if necessary. Until the seeds have sprouted roots, they should remain moist, but not soaked. After two days, the seeds are attached to the grid with their radicles and you can change the cloudy water. Continue to check the water level daily. The seedlings should be in the water, but keep the seedlings dry. This reduces the chance of problems with molds. After 8 to 12 days, the seedlings are 3 to 4 cm long and can be harvested. Cut them with scissors just above the grid.
TIP: At present, the best recommendation is to NEVER seed alfalfa on alfalfa!
Package content: 50 gram
Weight seeds: 500 seeds per gram
Location: sun-partial shade
Plant height: 3 – 4 cm
These seeds come from “De Bolster”; they produce organic seeds, purely natural: no use of artificial fertilizers or pesticides. Organic also means that these seeds are completely free of genetic modification (GMO). All varieties are free of patents.