Alfalfa is one of the oldest foods known to man. It originated in south-central Asia and first harvested in ancient Iran. Greece was introduced to the food around 490BC.
Alfalfa is harvested all over the United States, but mainly in California, Idaho, Montana and the Dakotas.
Store sprouts at about 40F. Wash before eating.
We generally have alfalfa each month.
Our alfalfa is harvested approximately every 60 days after germination.
People at greatest risk from foodborne illness -- children, are pregnant women, or anyone with a weakened immune system -- should avoid eating raw sprouts of any kind, including alfalfa.
Alfalfa has been liked to lower total cholesterol and 'bad' low-density lipoprotein cholesterol in people with high cholersterol levels.
Alfalfa is low-calorie and nutrient dense. The sprouts are rich in fiber and may help control blood sugar.
Alfalfa contains important vitamincs and minerals, including calcium, potassium, iron, phosphorous, vitamin C, and vitamin K.