Alfalfa sprouts may be the most popular sprout in America, often found on salad bars, in produce aisles, and atop sandwiches. If you like commercial alfalfa sprouts, you'll absolutely love the fresh flavor and crunch of home-sprouted alfalfa.

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  1. Rinse 2 tablespoons alfalfa seeds, removing any debris or floating matter.
  2. Place alfalfa seeds in a quart jar or other sprouting container. Add ¼-½ cup cool water, cover with a sprouting screen or mesh sprouting lid and soak 8 hours or overnight.
  3. Drain all water off the alfalfa seeds.
  4. Invert the jar over a bowl at an angle so that the seeds will drain and air will be able to circulate.
  5. After about 8 hours of draining, rinse and drain again.
  6. Repeat rinsing and draining 2-3 times daily. 
  7. Tiny sprouts should begin to form in about 3 days. Once sprout tails appear, move the sprout container to indirect light for growing green leaves. Avoid direct sunlight.
  8. Continue rinsing and draining 2-3 times daily for another 2-3 days, or until sprouts have grown to around 3 inches.
  9. Once sprouts have reached the desired length, drain well, remove any remaining hulls, and enjoy immediately or transfer to a covered container.


Sprouts will keep in the refrigerator for several days.

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