Did you know that almost every vegetable or grain seed can be sprouted?
After just a few hours of soaking in water, vitamins, minerals, proteins and enzymes (which are essential for digestion) start to develop at an incredible rate. For example, B- complex and C vitamins increase 600% in sprouted wheat while the Vitamin E content triples.
The growing technique is simple as there’s no cultivation, no fertiliser, no spraying or weeding and the sprouts are ready in a few days.
I suggest you start with alfalfa seeds as they are the easiest and quickest – make sure they are organic.
Sprouting in a jar (this is the easiest way to start):
1. Presoak 2 tablespoons organic alfalfa seeds in water (preferably filtered) for 4 – 6 hours.
2. Rinse under tap. Drain.
3. Choose a jar approximately 1.25 litres in capacity – this is a good size for the average family. Add the soaked seeds and cover with cheesecloth (muslin) or a piece of nylon stocking, for draining – secure with a rubber band.
4. Tilt the jar at a slight angle so than any excess water comes forward, away from the sprouts.
5. Place the jar in a dark place for about 12 hours.
6. Bring out into the light, but not into direct sunlight. Place near the sink for ease of rinsing which must be done 2 – 3 times a day.
7. Watch for green tips to appear – alfalfa seeds are usually ready in 4 – 6 days. When they’re about 2cm – 5cm in length, the sprouts are ready for eating and are at their most succulent. Store in the fridge and freshen by rinsing with cold water and drain well.
8. Alfalfa sprouts are really good in sandwiches spread with avocado and/or cottage cheese or mixed through a salad. You can also use them to make “hair” or a “moustache” on funny pizza faces.
Alternatively, you can use a commercially produced “sprouter”.
Please note: If your sprouts are unsuccessful, it may be because the original seed was not of good quality or not organic; lack of regular rinsing under water; or leaving the sprouts too long before eating so that the seeds being to rot.