Sprouting is an increasingly popular practice that allows you to grow your food, even during the cold of winter. Sprouting is a simple and fast process. They are considered a “live” food, because at the time of consumption they are still growing. Sprouts are packed with vital enzymes and vitamins and are great used on sandwiches, salads, soups and cooking.
The materials that you require are:
• A jar (with a wide mouth)
• A screen or netting (that will cover the mouth of the jar), and an elastic band
• A bowl
• Sprouting Seeds (We recommend Mumm’s Organic Sprouting seeds)
• Air, warmth, light (but not direct sunlight), and water.
Soak seeds in your container / jar. Cover with mesh or netting, and secure with the elastic band. The seeds should be soaked in water for 4-8 hours (or over night) but read package directions as some varieties of seeds only require 2 hours of soaking (ex. Broccoli). When you choose your type of seed it is important to determine the length of soaking time and how large the seed can become as seeds will expand greatly as they grow into sprouts. This is important to take into account when choosing the quantity of seed to place into the jar. It can expand up to 20 times its regular size. A little seed goes a long way!
Drain water after soaking. After this, the sprouts need to be rinsed at least twice a day. This is approximately once every 12 hours (set an alarm). All the water should be drained after being rinsed. The jar can then be propped up at a 45 degree angle to help drain water out and allow air circulation. This can be done by propping the jar in a bowl. This process should continue until the sprouts are ready to harvest.
Days until harvest generally varies from each variety, ranging between 3-10 days. Monitor the seeds to determine when they are finished. Harvest them carefully by pulling apart the sprouts carefully, and separate the developed sprouts from the ones that are still growing. This way you can keep growing the sprouts that have not full grown.
Store sprouts in plastic bags in the fridge, and rinse them every 3 days. Generally sprouts will last at least a week to 10 days.
• Use sanitary equipment to avoid any salmonella or any other contamination
• It is recommended that pregnant women do not eat sprouts
• Never let seeds dry out during growing, or in storage
Alfalfa, brocolli, buckwheat, canola, fenugreek, flax, garbanzo beans, lentils, mung beans, mustard, chickpeas, radish, red clover, sunflower, wheatgrass