For the past six years, we have grown alfalfa sprouts for our coffeehouse sandwiches. This saves us a a lot, and takes very little time to accomplish.

To start the sprouts, we use quart wide mouthed canning jars, with plastic screens held on with screw on metal canning bands, or plastic perforated sprout lids.

We place 4 tsp. alfalfa seeds in the bottom of the jar, and then cover with an inch or so of water. The jar is labeled with the date, and left over night soaking.

In the morning the water is drained, the seeds rinsed, and the jar is placed upside down at an angle. This insures good air circulation. We use an old plastic soda carrier to hold the jars.

In the late afternoon the seeds are rinsed again, and kept in the angled upside down position. The seeds are rinsed well morning and late afternoon for the next 4 - 5 days. We start a new jar or two every day.

This time of year it takes about 5 - 6 days for the sprouts to fully develop for some nutritious, living food.

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