SPROUTING 101 - FOOD READY TO EAT IN JUST A FEW DAYS
About 48 years ago, my step-grandfather taught me how to make sprouts using a very simple method. He believed that sprouts contained a lot of vitamins and minerals, much more than the adult plant. He ate them at every meal and he was always healthy, so he taught me to grow them so my family would be healthy also. Here is his method:
2. Next obtain a piece of tulle fabric or other fabric netting to go over the top of the jar, plus a rubber band to hold it on. You can also use plastic window-screen material. Be sure the holes in the fabric or screen are small enough or tiny seeds like alfalfa will go right through.
3. You will need to purchase some sprouting seeds; they come in many types: sunflower, barley, buckwheat, alfalfa, broccoli, radish, cabbage, mung bean and more. Be sure they are seeds for “sprouting” as some seeds for gardens are coated with poisonous chemicals. Also, be sure they are fresh. Old seeds do not sprout well.
4. You will need a bowl large enough to hold your jar, tilted sideways for drainage.5. Take ˝ to 1 Tbls. of your seeds, depending on size, and put them into the jar. Add enough tepid water to cover the seeds. Cover your jar with the screen or fabric and attach the rubber band. Allow this jar to sit undisturbed overnight or for several hours during the day. A dark place is best, but you can cover it with a dark-colored towel.
6. Next, drain all water from the jar. The screen will allow the seeds to stay in, but the water should freely run out. Turn the jar upside down and prop it in the bowl at an angle so the remaining water can drip out into the bowl.
7. Every day you will have to rinse the seeds and drain again as in No. 6. Do this at least three times during the day.8. In about 3-5 days, you should have wonderful sprouts. They are ready when two little leaves appear at the top of each sprout. Place these in a colander, rinse and allow them to sit in the light of your room for several hours until they begin to “green up.” This will add some healthy chlorophyll in your sprouts.
9. Store
the sprouts in a plastic container or zip-type bag.
We place a few paper towels at the bottom of our container to catch
extra moisture. Use these
sprouts for soups, salads, sandwiches, stir-fries, nibble snacks or
whatever. Use these up
within a week, but don’t forget to start another batch.
Be careful not to allow them to rot.
This is not healthy.
About
20 years ago, I learned about plastic sprouting lids.
This eliminates the need for fabric or screen.
They can be purchased from health food stores or online.
Three lids of different screen sizes come on a card with all the
instructions. They cost about $4
for the three. They screw right
on to the wide-mouth jars. Many
health food stores carry these or can order them for you. And,
about 15 years ago, a friend, who was tired of seeing jars all over my
kitchen, introduced me to the Freshlife Automatic Sprouter.
It is so much fun. My
children love to see this machine work. It
is made by the Tribest Corporation and can be found online or in some health
food stores. Tribest can be found
at www.tribest.com
Check online for the best price.
(1) it is simple to use
(2) it takes up less space than all of my jars
(3) I can make a lot more sprouts
(4) I don’t have to remember to change the sprout water several times a day
(5) my children can watch the sprouts grow each day.
So, here’s to happy sprouting and a healthier life. Whichever way you choose to “sprout,” you will find the end results to be a wonderful addition to many of your favorite dishes. And, be sure to use this as a teaching tool for your children. They will really enjoy the “science” behind sprouting.
Kathie Palladino