Sprouts are fun way to add a little variation to your meals. I try and make a batch about once a week. You can use many kinds of seeds that will change the flavor of your sprouts. I like to use alfalfa, radish, and broccolli. However you can find at your local co-op any number of sprouting grains, seeds, and mixes.
What you will need:
- seeds for sprouting
- a large mason jar
- a sprouting lid
- time and attention
What you will need to do:
- Place your seeds into the mason jar and seal with your sprouting lid
- Rinse your seeds and drain excess water
- Soak your seeds in water for no more than 8 hours. I start soaking them before I leave for work and then drain them when I get home
- For the first 2 days you will keep your sprouts in the cupboard where they can pretend they are in a dark damp warm patch of soil.
- You will want to rinse and strain your seeds 2-3 times a day. This will give them the water they need to grow and will also keep them from spoiling. Do this by pouring water into the jar, lightly swirling around, and then draining the fluid. Should take about 3 minutes of your time.
- Usually in the first day the you will see the seed coat break and the primary root will emerge.
- When you start to see the first sign of a stem and baby leaves on the 2nd or 3rd day (hypocotyl and cotyledon for you botany lovers) remove from the cupboard and place somewhere with a fair amount of light.
- Continue to rinse until they reach a size you would like.
- When sufficiently grown I pull my sprouts from the jar rinse them one last time and store in the fridge in a leftover container.
- Use within 5 days and watch for anything growing in your sprouts that may not be sprouts ( i.e. mold) I have never had a problem with this but it is a possibility.