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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

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