About this variety
There is no faster crop in the growing year. From seed to harvest in five to seven days, needing no soil, no outdoor space and no season — a jar and a square of muslin on a kitchen windowsill will do it in January as readily as July.
Alfalfa makes microgreens of particular delicacy: fine pale shoots, tenderly crisp, with a clean mildly nutty flavour that carries none of the sharpness of brassica sprouts. They pile into sandwiches, sit lightly over soups and noodles, and make an excellent garnish for a summer plate.
Two methods work. The jar needs nothing but rinsing twice a day; a shallow tray of compost gives longer, more uniform shoots. Either way, start a new batch every five days and you will never be without. Drain thoroughly after every rinse — standing water is what causes mould.