Guest guest Posted September 16, 2002 Report Share Posted September 16, 2002 HOW TO GROW YOUR OWN SPROUTS . . . Three Easy Steps 1. Measuring, Soaking and Draining: Measure seeds into a wide mouth quart jar and add 4 parts distilled water to 1 part seeds. Screw on a sprouting lid or use a canning jar lid ring (or rubber band) over mesh cloth. Soak seeds for 6 to 12 hours depending upon the nut, seed or bean. Drain soak water through the screen. Soak water from most seeds is full of valuable nutrients. You can use it for making soups, teas, or even watering your plants. Alfalfa - 2 Tablespoons Mung Cabbage - 3 Tablespoons Beans - 4 Tablespoons Lentils - 1/4 Cup Wheat Radish - 3 Tablespoons Berries - 1/2 to 1 1/2 Cups 2. Rinsing: Your seeds should be rinsed each morning and evening and more often if possible for. To rinse, place screen under a faucet and fill jar with water. Turn the jar upside down to drain the water and place the jar at a 45 degree angle on a dish drainer with the screened lid down. Make sure the seeds do not fall forward and cover the entire screened lid. The seeds should never cover more than half of the screened opening. This will allow proper air circulation and drainage during sprouting. Avoid growing sprouts in direct sunlight. The ideal sprouting temperature is 65 to 75 degrees F. Seed Hulls: Some sprouts, like Alfalfa, throw off seed hulls as they grow. As sprouts get bigger, you can change to lids with larger holes. Then when you rinse your sprouts, the hulls will wash away. Seed hulls are not harmful but most people prefer removing them to minimize mold problems and ensure the freshest tasting sprouts! 3. Harvesting: When your sprouts have grown to the size you desire, eat and enjoy as many as you like and store the remainder in the refrigerator. They can be kept in a plastic bag for 1 or 2 days. Tips: To freshen stored sprouts, rinse with cold water and drain well. For maximum nutrition and freshness, sprout often and in quantities that you will eat within 48 hours. Valorie Shillington 2002 Quote Link to comment Share on other sites More sharing options...
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