So, you’ve decided to channel your inner farmer and go pick your own alfalfa. Excellent choice! Those feathery, green shoots are fun to pick, and picking them yourself in the Dutch countryside is a lovely day out. Gather a few friends, some kids, or just your own patient self, and head to a Pick-Your-Own farm between May and September. The trick is to look for the tender, bright green tops, about 10–15 cm tall; snip them just above the lowest leaf node (scissors are your friend here) and leave the lower leaves on the plant. Pro tip: alfalfa regrows after cutting, so it can be picked several times a season. The shoots are delicate, so carry them in a shallow container rather than stuffing them in your pockets.
Once you’ve filled your basket, here’s the fun part: using it. Alfalfa is mild and slightly nutty, good raw in salads, lightly cooked, or as a herb for tea. Rinse it just before use; until then, wrap it in a damp paper towel in a closed container in the fridge, where it keeps for 3–5 days.
Herb Tea Recipe: Fresh Alfalfa & Mint Wash a tablespoon or two of fresh alfalfa shoots. Add them to a teapot with 6-8 fresh mint leaves and a thin slice of lemon. Pour over hot water (about 80°C, so it doesn’t turn bitter) and steep for 3–5 minutes. Strain (or don’t—it’s rustic) and sweeten with a drizzle of honey. It’s like a meadow in a mug.
Vegetable Recipes
Recipe 1: Alfalfa & Avocado Rice Paper Rolls Mix ½ cup pick-your-own alfalfa with shredded carrots, sliced cucumber, and avocado strips. Soak rice paper wrappers in warm water for 10 seconds. Lay them flat, layer a small spoonful of the mixture, roll tightly like a burrito. Serve with a dip made from 2 tablespoons soy sauce, 1 tablespoon sesame oil, and a squeeze of lime. Crunchy and green.
Recipe 2: Warm Alfalfa & Egg Salad on Toast Sauté 2 cups fresh alfalfa in a pan with a knob of butter and a pinch of salt for 2 minutes until just wilted. Meanwhile, soft-boil 2 eggs (6 minutes, then ice bath). Mash the eggs with a fork, mix in the wilted alfalfa, a dash of paprika, and a spoonful of Greek yogurt. Pile onto toasted sourdough.
Go on, pick your day and enjoy your own fresh harvest at home.