If during these dreary winter months you’re looking for a fresh addition to your table, homegrown sprouts may just fit the bill. Growing sprouts at home is an easy, inexpensive and fun project to do—especially with the kids. Not to mention, they’re the perfect locally grown (in your kitchen!) vegetables to otherwise dull winter produce selections. While the snow is falling, it’s just nice to be able to watch as stems and leaves unfold while the rest of the outdoor vegetation lie fallow.
It’s important to acknowledge that while sprouting is fun and easy, it’s also an economical way to add immediate nutritional boost to meals. Several sources, including this living foods site, assert that sprouting can greatly increase the nutritional content of seeds, beans and grains—sometimes by 30 to 50%. Your newly grown sprouted foods can be added to salads, sandwiches, wraps, batter (muffin, crepe or pancake), stir-fries, rice dishes, and, of course, they can be eaten as is.
It’s really true that sprouting is a simple, quick process that can be done in a few days without alot of gear or fuss. While there is quite a selection of wonderful sprouting apparatus available for purchase, you really only need a glass jar, cheesecloth, a rubber band, seeds to be sprouted, water and a few days.
What will sprout well? There are a wide variety of beans, seeds and grains that can be grown to produce delicate delicious sprouts. Some of the most common include clover, alfalfa, mung, radish, lentil and even pumpkin seeds. It’s important to be sure all seeds and beans are organic and originate from a source free of pesticides or herbicides just as you would when planting a garden in soil. Many health food stores sell ready-to-grow packs of individual or blends of seeds and beans. You can also find sprouting supplies online here and here.
OK. So, how do you sprout? Very Easily. I Promise. This is my method. I have great success with alfalfa, broccoli, mung and lentil…not so much with quinoa, but I’m working on it.
- Measure out 2 Tablespoons of whatever you want to sprout (seeds, beans, grains, etc.)
- Inspect and discard any stones, pebbles or debris. Rinse well.
- Place in a jar filled 3/4 full with cool water and soak over night.
- Drain and place in the basin of sprouter (or a glass jar fitted with a piece of cheesecloth attached with a rubber band)
- Once seeds are in sprouter/jar, rinse and drain well again. Let rest making sure there is no residual water left in sprouter/jar. Your sprouts will start sprouting in the nest few hours!
- Fill and drain sprouter/jar twice a day for 3-5 days. My kids and I like to watch the tiny stems grow.
- On the last day: Give them one last good rinse and your sprouts are ready to eat. Store any unused sprouts in a sealed container in the fridge for up to a week. (I always place a slightly damp paper towel under sprouts to absorb/provide moisture)
Check out this step-by-step sprouting instructional posted by the farm.org. They’re absolutely right: once you get the hang of it, the process is almost impossible to screw up. They’ve provided a nice illustration, too. Enjoy!
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