Alfalfa is available in tablet, tea, or seed form. The seeds are easily sprouted and contain many minerals, some protein, and have the virtue of being crunchy as well as detoxifying. Some health food stores carry fresh alfalfa sprouts in their refrigerator section. I sprout alfalfa together with mung beans, as they both take three days. They are a filling diet snack.
To sprout seeds, first soak them for a few hours. Drain them and place them either in a glass jar with a mesh strainer top or, as I prefer, in a closed top unglazed clay sprouter dish, which stands in a glass pie plate in a half inch of water. Wash and drain the sprouts once a day. In three days they will be crunchy and long enough to eat. If you want them to be green, you can place them in a jar in the sun for a day. Sprouting is not only fun kitchen gardening, but a valuable nutritional aid.