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The word “Alfalfa” comes from the Arabic phrase, al-fac-facah, meaning “father of all foods.”


Alfalfa microgreens are a great, nutritious addition to many meals. When the seed germinates, it creates a shoot, which is then harvested before the plant matures fully. Commonly found in Oriental dishes, it’s usually added to soups, on top of sandwiches and with salads.


Alfalfa microgreens are filled with many of the great benefits found in seeds and actually are healthier because the process of sprouting brings out many enzymes. They also carry more protein, vitamins and minerals, as well as a lower proportion of starch, than unsprouted seeds. The starches are turned to simple sugars and are thus easier to digest.

Alfalfa Leaf contains a wide variety of minerals including iron, calcium, magnesium, phosphorus, sulfur, chlorine, sodium, potassium, silicon, and trace elements. It is also a good source of Vitamin E, Vitamin C and Vitamin K, which is necessary for blood clotting and is loaded with other phytochemicals that make it’s vitamin and mineral content pale by comparison, as Phytochemicals are the major micronutrient load of any leafy, green or colored vegetable.

Alfalfa: Medicago sativa

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