Alfalfa is a bean sprout, but it looks a bit like cress. It's crunchy and is great in salads and sandwiches. It's also full of nutrients!
Country of Origin - UK
Class - Minimum Class 2
Brett and Kathy Kellett are sprout fanatics, and have been growing these little beauties down in Totnes, Devon, since 1996. They started out growing alfalfa and mung beans in their tiny kitchen, the reason being that they wanted to grow the best food for their two children. Now their kitchen has expanded somewhat, as has their family -they now have seven children!
Alfalfa sprouts need very little preparation. Simply wash the sprouts and then eat them raw, in casseroles or stews, or sautéed with vegetables! Brett Kellet, who grows our sprouts, likes them best when mixed with a little mayonnaise and a dash of curry powder!
Before eating:
· Rinse raw bean sprouts thoroughly.
· Avoid sprouts that have turned brown or have a strange odour.
· Use the bean sprouts by the 'use by' dates.
· Keep them refrigerated.
People with weakened immune systems, as well as the very old and the very young, should not eat raw sprouts.
Stuck for ideas? Click here for Bean sprout recipes