Alfalfa and Clover Blend
Classic alfalfa blended with sweeter clover. Mild and nutty with a crisp texture, and a little more depth than either one alone.
Description
What it tastes like
Alfalfa on its own is mild and faintly nutty. Clover on its own is sweeter and softer. Together
they give you a sprout with more dimension than either has by itself, and the same crisp texture that
makes both of them worth eating. This is the blend to buy if you cannot decide between the two,
because the honest answer is that most people prefer the mix.
In the kitchen
Anywhere you would use lettuce, and a few places you would not. Sandwiches and wraps, on a salad
added at the last moment, and on an omelet as it comes off the heat. Both halves of this blend are
too delicate to cook, so keep it as a topping rather than an ingredient.
Keeping them fresh
Fresh sprouts are a living product and they behave like one. Keep them refrigerated, keep them
in their container or something that lets a little air move, and use them within a few days of
opening. Do not leave them sitting on the counter. If a batch starts to smell sour or feels slimy
rather than crisp, it is past its best and belongs in the trash, not in a salad. Rinse under cool
running water before use and drain them well, because water sitting in the bottom of a container
is what shortens their life.
Nutrition, without the hype
Sprouts and microgreens are harvested very young, and if you want the actual research on what that means, Penn State Extension and Utah State University Extension have both published on it. We would rather point you at them than make promises about a sandwich topping. What is fair to say is that this is a low calorie way to put something fresh and crisp on food you were already going to eat.
How they are grown
These sprouts are grown by people who also build the equipment the industry grows on. That is
not a slogan, it is the actual arrangement: International Specialty Supply supplies sprouting seed
worldwide, manufactures the
Sentrex growing and washing equipment in Cookeville,
Tennessee, and grows finished sprouts here as well. Incoming seed lots are sampled and tested before
they ever reach a grow room, and the FDA regulates sprouts as a covered commodity with their own
dedicated rules under
21 CFR part 112, subpart M.
A straight word about raw sprouts
We would rather tell you this ourselves than have you find it somewhere else. Because sprouts are
grown in warm, humid conditions, the FDA notes those same conditions favor bacterial growth, and that
people who are more vulnerable to foodborne illness
“should avoid eating raw or lightly cooked sprouts of any kind.” That group includes young children,
older adults, pregnant women and anyone with a weakened immune system. The FDA also notes that
“cooking produce thoroughly kills harmful bacteria and reduces the risk of illness.” You can read the
full guidance on
selecting and serving produce safely. For everyone else,
buy from a grower who tests seed and cleans equipment properly, keep them cold and use them fresh.
Or grow them yourself
This is an easy blend to reproduce at home, and you control the ratio. Start with alfalfa sprouting seed and clover sprout seed. Both germinate on a similar schedule, which is exactly why they blend well in the same jar.
Where to get them
SunGarden sprouts are grown and shipped from Cookeville, Tennessee. For availability, pack sizes,
retail and foodservice ordering, or to find out who carries them near you, call
(800) 277-7688 or get in touch and a real person will answer.
