Alfalfa (Medicago sativa) is a robust open-pollinated cover crop with a mild, nutty flavor when sprouted. This certified organic variety reaches harvestable sprouts in just 4 days, making it one of the fastest crops to produce edible greens. Grown for centuries as both livestock forage and human nutrition, alfalfa thrives in a bush growth habit and delivers consistent, high-quality yields whether you're cultivating it for cover cropping, soil improvement, or fresh sprouts at home.
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3-10
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Moderate
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Alfalfa sprouts are ready in 4 days, faster than almost any other homegrown green. The mild, nutty flavor makes sprouts versatile in salads, sandwiches, and grain bowls without overpowering other ingredients. This open-pollinated variety resists six major diseases including anthracnose, fusarium wilt, and bacterial wilt, ensuring reliable harvests even in challenging conditions. The certified organic Allstar strain combines proven disease resistance with superior stand persistence and forage quality.
Alfalfa serves multiple purposes depending on growing goals. For home gardeners, sprouting alfalfa in jars produces tender, mild greens ready in 4 days for fresh salads, sandwich toppings, and grain bowls. In agricultural systems, alfalfa functions as a nitrogen-fixing cover crop that improves soil structure and fertility while providing high-quality forage for livestock. The sprouts offer versatility in the kitchen, adding crunch and subtle nutty notes without competing with other flavors.
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For jar sprouting, place the correct amount of alfalfa seed in a clean glass jar. Cover the jar's mouth with cheesecloth or similar porous material secured with a rubber band. Fill the jar halfway with lukewarm water and soak overnight. In the morning, drain off the water while the cloth keeps seeds in the jar. Rinse with lukewarm water and let drain. Store the jar on its side in a dark location maintained at 60 to 70 degrees Fahrenheit (15 to 21 degrees Celsius).
For cover cropping and field production, direct sow alfalfa seeds according to regional guidelines and fall dormancy index 3.0 characteristics.
For sprouts, harvest when they have reached your desired length or developed their first tiny green leaves. At this point, expose sprouts to light for a few hours to develop color and enhance nutritional content. Rinse hulls out or skim them off the top of the water with a spoon if desired, though they are not harmful to eat. Remove sprouts from the jar and prepare for immediate use or storage.
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“Alfalfa has been cultivated for over two thousand years, originating in the Mediterranean and Central Asia where it served as the foundation of livestock agriculture. The Allstar variety represents modern certified organic breeding, developed specifically to improve upon traditional alfalfa by combining exceptional disease resistance with long stand persistence and high-quality forage production. This cultivar emerged from decades of organic growing trials, earning trust among organic producers for its reliability and superior performance in diverse growing conditions.”