Alfalfa microgreens have been a regular in our home, long before microgreens became a trend of their own. We enjoy growing alfalfa as a microgreen rather than a sprout, and these microgreens have a light, crisp texture and a mild, slightly nutty flavour, along with a solid nutritional profile.
What's in Alfalfa Microgreens
Alfalfa microgreens are commonly noted for their content of vitamin K, folate, and a range of trace minerals, along with a notable amount of plant-based protein for their size. They also contain various antioxidant compounds, including flavonoids.
Because alfalfa microgreens are grown with light exposure (unlike alfalfa sprouts, which are typically grown in the dark), they develop chlorophyll and a green colour, along with a slightly firmer texture than a traditional sprout.
Microgreens vs. Sprouts: A Quick Note
It's worth distinguishing alfalfa microgreens from alfalfa sprouts, since the two are often confused. Sprouts are grown without light and eaten root, seed, and shoot all together, typically within a few days. We prefer microgreens over sprouts as they are grown with light exposure and harvested by cutting just the stem and leaves above the growing medium, which which we find offers better texture and a cleaner eating experience.
Ways to Use Alfalfa Microgreens
● Load up sandwiches for a classic, crisp crunch
● Add to salads for texture and mild flavour
● Top grain bowls for extra freshness
● Mix into wraps alongside other vegetables
● Use as a garnish for soups or avocado toast
Alfalfa microgreens bring a familiar, mild flavour with a solid nutritional profile — an easy, low-effort addition to almost any meal, grown fresh at home.
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