HOW TO SPROUT ALFALFA

2 tbsp organic alfalfa seeds

1 large jam/conserve jar

piece of muslin/cheesecloth large enough to fit over the top of the jar with surplus

rubber band

Wash your hands well. Rinse the alfalfa seeds well in a sieve/fine-mesh strainer under cold running water.

Tip the seeds into a large jam/conserve jar and pour in enough cool water to cover.

Place a piece of muslin/cheescloth over the top of the jar, secure it with a rubber band and leave the jar to stand overnight.

Next day, drain away the water through the muslin/cheesecloth and cover again with cool water. Gently shake the jar, then pour the water out.

Leave the jar on its side, so that the air can circulate, and place it in a draught free place away from direct sunlight.

For the next few days, rinse the seeds in the morning and in the evening by filling the jar with some water, gently swishing the seeds around and then draining. The seeds should have sprouted by day 3–5.

The alfalfa sprouts are now ready to eat. Store them in a container covered with a lid in the refrigerator. They will keep for 2–3 days.

SPROUTS CAN BE SUBJECT TO CONTAMINATION. BUY ORGANIC SPROUTS OR, IF SPROUTING AT HOME, CLEAN YOUR HANDS AND ALL EQUIPMENT WELL. STORE SPROUTS IN THE REFRIGERATOR AND EAT WITHIN 2–3 DAYS.