Alfalfa is a bean sprout and is great for adding a crunch to salads and sandwiches. They're best eaten as soon as possible (the fresher and crunchier they are, the better.
As they’re a living plant they keep growing once packed. That means, sometimes the root of the sprout grows tiny root hairs, as the sprout searches for water. Often mistaken for a white mould, these ‘rootlets’ in fact mean your sprouts are alive and well, and they’re perfectly safe to still eat. If you want the rootlets to disappear though, just give the punnet a little shake.
