veiceberg lettuce,Did you know that…
Alfalfa, while adding crunch and flavor to your sandwiches and other dishes, helps fight anemia and being overweight while providing you with protein?
On the tip of the tongue (info on taste)
Alfalfa is known for its fresh and sweet iceberg lettuce-like taste. This is why we tend to add it to our sandwiches, wraps, salads, etc. Alfalfa microgreens has a rather discreet taste. You can never accuse them of being bitter or too spicy, that’s for sure. It is nevertheless crisp when it is ready, 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 microgreens 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 microgreens. You shouldn’t drown them. Eat them or put the trays in the fridge 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.
Alfalfa microgreens will be ready to eat in 5 days after sowing. You will want to eat them 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 whole tray in the refrigerator.
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