Alfalfa

A fresh burst of pale green with a clean, delicate crunch—Alfalfa Microgreens bring effortless brightness and gentle vitality to any dish. Their soft stems and subtle flavor make them a versatile finishing touch, perfect for adding lift, freshness, and a light, wholesome character to everyday meals.

Flavour Profile

  • Mild, clean, and slightly sweet flavor with a soft grassy freshness.
  • Subtle nutty undertone that adds gentle depth without dominating a dish.
  • Light, crisp bite that brings airy texture to sandwiches and salads.
  • Refreshing finish that pairs easily with citrus, creamy elements, and soft herbs.
  • Neutral enough to blend seamlessly into bowls, wraps, and cold dishes while still adding lift.

Nutrition Profile

  • Rich in essential vitamins: Naturally high in vitamins A, C, and K, supporting immune function, skin health, vision, and healthy blood clotting.
  • Supports metabolic energy: Contains several B vitamins that play a role in energy production, cellular health, and maintaining a balanced nervous system.
  • Mineral-dense and restorative: Provides calcium, magnesium, potassium, and iron, contributing to strong bones, muscle function, and oxygen transport.
  • Natural antioxidants: Offers beneficial phytonutrients that help reduce oxidative stress and support long-term wellness.
  • Light yet nutrient-efficient: Low in calories while delivering concentrated micronutrients, making it an easy addition to nutrient-focused meals.
  • Gentle fiber content: Contributes mild dietary fiber that supports digestion without adding heaviness to dishes.

Recipes

Creamy Herb Egg Salad Toast with Avocado & Alfalfa Microgreens

A bright, fresh, open-faced toast layered with creamy herbs, buttery avocado, crisp radish, and a generous crown of alfalfa microgreens.

Ingredients (2 servings)

  • 2 large slices seeded or whole-grain bread, toasted
  • 4 hard-boiled eggs, chopped
  • 2 tbsp mayonnaise (or Greek yogurt for lighter version)
  • 1 tsp Dijon mustard
  • 1 tbsp finely chopped chives
  • 1 tbsp finely chopped parsley or dill
  • Salt and black pepper, to taste
  • 1 ripe avocado, sliced
  • 4–6 radishes, thinly sliced
  • 1 small handful alfalfa microgreens
  • Optional: squeeze of lemon juice

Instructions

Make the herb egg salad
In a medium bowl, combine the chopped eggs, mayonnaise, mustard, chives, and parsley or dill. Season with salt and pepper. Mix gently until creamy but not mashed.

Prepare the base
Toast the bread until crisp and golden. Spread a thin layer of mayo, butter, or soft cheese if you want extra richness.

Layer the fresh vegetables
Arrange radish slices over each toast. Add a layer of avocado, fanning the slices slightly. Season lightly with salt.

Add the egg salad
Spoon a generous mound of the herb egg salad on top of the avocado.

Finish with alfalfa microgreens
Crown each toast with a full handful of alfalfa microgreens for height, freshness, and crunch. Add a squeeze of lemon if desired.

Serve immediately
Eat open-faced or press gently to make it more portable. Best enjoyed right away while everything is bright and crisp.

Roasted Garlic Hummus with Alfalfa Microgreens & Crispy Chickpeas

A silky, mellow hummus topped with crunchy chickpeas, toasted pine nuts, smoked paprika, and a fresh crown of alfalfa microgreens.

Ingredients (serves 4)

For the For the hummus:

  • 1 can (400 g) chickpeas, drained (reserve a few tablespoons for topping)
  • 1 head of garlic
  • 3 tbsp tahini
  • 2–3 tbsp lemon juice, to taste
  • 2–3 tbsp olive oil, plus extra for drizzling
  • 1 tsp ground cumin
  • 1–2 tbsp cold water, as needed for texture
  • Salt and black pepper, to taste

For the toppings:

  • Reserved chickpeas, lightly toasted or crisped in a pan
  • 2 tbsp pine nuts, toasted
  • 1/4 tsp smoked paprika
  • A handful of alfalfa microgreens
  • Extra olive oil for finishing

For serving:

  • Warm pita, flatbread, or vegetable sticks

Instructions

1. Roast the Garlic

  1. Preheat oven to 190°C.
  2. Slice the top off the garlic bulb, drizzle with a little olive oil, wrap in foil, and roast for 30–35 minutes until soft and caramelized.
  3. Let cool, then squeeze out the sweet, golden cloves.

2. Make the Hummus

  1. Add chickpeas, roasted garlic, tahini, lemon juice, cumin, salt, and pepper to a food processor.
  2. Blend until smooth.
  3. With the motor running, drizzle in olive oil and a splash of cold water until creamy and fluffy.
  4. Taste and adjust lemon, salt, or garlic.

3. Prepare the Crispy Chickpeas & Pine Nuts

  1. Toast the reserved chickpeas in a dry pan until lightly crisp.
  2. Toast pine nuts separately until golden.

4. Assemble the Bowl

  1. Spoon the hummus into a serving bowl, creating a shallow well in the center.
  2. Drizzle generously with olive oil.
  3. Scatter crispy chickpeas and pine nuts over the top.
  4. Dust lightly with smoked paprika.
  5. Finish with a bright mound of alfalfa microgreens.

5. Serve

Pair with warm pita, flatbreads, crackers, or fresh vegetables.

Prosciutto & Pear Bites with Alfalfa Microgreens

Elegant, crisp, salty-sweet appetizers layered with ripe pear, silky prosciutto, crème fraîche, and a fresh crown of alfalfa microgreens.

Ingredients (makes 12 bites)

  • 1 ripe but firm pear
  • 6 thin slices prosciutto, halved lengthwise
  • 3–4 tbsp crème fraîche (or mascarpone)
  • 1 tsp lemon juice
  • Freshly cracked black pepper
  • 1 small handful alfalfa microgreens
  • Optional: honey for a light drizzle

Method

1. Prepare the Pear

  1. Slice the pear into thin wedges (about 12 pieces).
  2. Lightly brush with lemon juice to keep them from browning.

2. Assemble the Bites

  1. Lay a pear slice onto a serving tray.
  2. Fold a strip of prosciutto and place it on top of the pear.
  3. Add a small dot of crème fraîche (½ teaspoon is enough).
  4. Season gently with cracked black pepper.

3. Finish with Microgreens

  1. Add a small tuft of alfalfa microgreens on each bite.
  2. If you want a touch of sweetness, give the tray a subtle drizzle of honey.

4. Serve

Serve immediately as a fresh, elegant starter or aperitivo.