Alfalfa Seed - For Organic Sprouted Seed Tea

$55.00

 Certified Organic Alfalfa Seed

Select an item from the drop down menu above:

3 lb - Small Bag = $55.00

7 lb - Large Bag = $115.00

25 lb Bag = $366.00

These Organic Alfalfa seeds are specifically cleaned and ready for sprouting. 

Once sprouted the Enzymes are a catalyst that assist the other nutrients and help super charge your soil.

Alfalfa is known to be high in Triacontanol.

"You can read a lot about the alfalfa compound (auxin) Triacontanol which is found in alfalfa meal. What gets lost in the discussion is that the sprouting alfalfa’s production of this auxin is at its maximum meaning that go gently into that good night if you choose to sprout alfalfa seeds. Start with 1/2 the amount you would with most other seeds." -Clackamas Coots

Instead of buying an expensive enzyme product in a bottle, you can make your own!

Super Sprouted Tea Version 2.0: (Credit to some old Coot)

28 Grams Alfalfa Seed (1 Ounces)
Soak for 8 hours with Clean Water
Should now weigh minimum 42 Grams (If not soak longer)

Sprout seeds until tail is as long as the seed or about 1-2 days. 

Blend in a food blender or whatever you have with a little but of water to help it blend.

Add this to 5 gallons water and you have one of the worlds most nutritious Plant Enzyme Teas available for PENNIES.

FULL PHOTO TUTORIAL

Explanation on our blogs from Clackamas Coots:

"There are 2 major exceptions: alfalfa seeds and corn. You can read a lot about the alfalfa compound (auxin) Triacontanol which is found in alfalfa meal. What gets lost in the discussion is that the sprouting alfalfa’s production of this auxin is at its maximum meaning that go gently into that good night if you choose to sprout alfalfa seeds. Start with 1/2 the amount you would with most other seeds. I switch between alfalfa and corn seeds during the vegetative for the compounds I mentioned. Cytokinins will increase the girth and tinsel strength of the side branches and stronger branches will produce larger and heavier flowers." - Clackamas Coots

Recipe Thanks to SproutPeople.org if you haven't checked out their website you are missing out! 

Yields approximately 4 Cups (1/2 lb.) of Sprouts

Seed Prep Measure out 2 Tablespoons of seed* Rinse your seeds to remove dust or debris.

Soak Transfer your seeds into your Sprouter (if necessary), or a bowl. Add 2-3 times as much cool (60-70 degree) water. Mix seeds up to assure even water contact for all. Allow seeds to Soak for 8-12 hours.

Sprouting Empty the seeds into your Sprouter (if necessary). Drain off the soak water. You can use it - it has nutrients in it.

Rinse thoroughly with cool (60-70°) water. Drain thoroughly.

Set your Sprouter anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses. This is where your sprouts do their growing. We use a counter top - in the corner of our kitchen, but where the sprouter won't get knocked over by cats, dogs, kids or us. We don't mind the indirect sunlight or the 150 watts of incandescent light, because light just does not matter much. A plant can only performphotosynthesis when it has leaves. Until a plant has leaves, light has little if any effect. Sprouts also happen to like air-circulation, so don't hide your sprouts. When leaves do appear, this will be plenty of light for them to green up!

Rinse and Drain again every 8-12 hours for 3 days. As long as you grow you have to keep the sprouts happy!

Always be sure to Drain very thoroughly. The most common cause of inferior sprouts is inadequate drainage. Even the best designed Sprouting Device holds water, so pay special attention to this step.

Greening On the 4th day relocate your sprouts if necessary. If you've been keeping them away from light, move them. Avoid direct sun - it can cook your sprouts. Indirect sunlight is best but virtually any light will do. Experiment - you will be amazed at how little light sprouts require to green up. Photosynthesis is a marvel!

Continue to Rinse and Drain every 8-12 hours. Your last Rinse/Drain will be either at the end of day 5 or the start of day 6 Always Drain Thoroughly!

Finishing Your sprouts will be done about the end of day 6. The majority of sprouts will have open leaves which will be green. You'll recognize them.

De-Hull You may De-Hull your sprouts at any time during day 5 or 6.

Before your final Rinse; remove the seed hulls. Leafy sprout hulls are not a real concern. They can conceivably lessen the shelf life of your sprouts, but we usually consume them too fast for that to be a concern, so it is, to us, more a matter of aesthetics. We think they look better with their sprout hulls gone - so we remove them thusly:

Transfer the sprouts to a big (at least 2 times the volume of your Sprouter) pot or bowl. Fill with cool water. Loosen the sprout mass by pulling it apart with your fingers or a fork. Hulls will rise to the surface. Keep pulling your sprout mass apart and move them around slowly, pulling them down - under the water - to make room for the hulls to rise. Skim the hulls off the surface of the water and compost them. Return the sprouts to your Sprouter for their final Rinse and Drain. You can also use our Dehuller (a small salad spinner with an excellent design that minimizes the sprouts that escape in the dehulling process). That's the short course - here is the full lesson. Better yet, here is our video on de-hulling.

Harvest If you Dehulled with our Dehuller, or used a salad spinner after dehulling in a bowl, you can go right to refrigeration. If not... Your sprouts are done 8-12 hours after your final Rinse. After the De-Hulling and the final Rinse we need to Drain Very Thoroughly and let our sprouts dry a bit. If we minimize the surface moisture of our sprouts they store much better in refrigeration, so we let them sit for 8-12 hours....

Refrigerate Transfer the sprout crop to a plastic bag or the sealed container of your choice. We have Produce Storage Bags that will extend shelf life substantially.

 

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