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Alfalfa Sprout


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From the Arabic meaning a fine green fodder, the Arabs found their houses to grow stronger on the alfalfa than on traditional crops.  

Sprouts of one to two days have a delicate texture and flavor and are best used in appetizers, pastries and cereals.

Sprouts of four to five days and an inch in length, that have been allowed a few hours of sunlight to develop chlorophyll are best served in salads.

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