Sprouts:planted

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Sprouts: planted

 

Supplies:

1. fresh seeds or berries

2. healthy soil

3. garden flats or cafeteria trays with holes

4. box or basket with holes to drain, or gutters around side

5. strainer or screening material for rinsing seeds before planting

 

1 3/4 cup Sunflower seeds (whole) for one flat of sprouts

1 2/3 cup Buckwheat seeds for one flat of sprouts

 

Soaking: Inspect seeds. Rinse once in a jar and then fill with spring

water

2-3 " above seeds. Soak for 12 hours.

 

Rinsing & Draining: 2-3 times a day for 1-2 days until the sprout shoot

is

growing.

 

Soil Preparation: A good mixture is 75% tops oil & 25% peat moss or 50%

 

top

soil, 25% peat moss and 25% compost. A prepared potting soil can also

be

used. A small amount of fresh sand, rock dust or kelp/seaweed adds to

potency of the sprouts. Mix soil in a bucket or box, and fill trays at

least 1 inch thick with soil.

 

Planting & Growing: Sow seeds into soil and spread out. Seeds should

touch, but not be bunched on top of each other. Water them daily and

cover

with shade cloth or towel. After 3 days uncover and put in indirect

sunlight. More sun = larger leaves.

 

Harvesting; Harvest 5-8 days from planting when sprout is just over 2 "

tall

with deep green leaves. Harvest with a serrated knife or scissors,

trying

not to pull plants up by the roots. Take hulls off with fingers.

Brushing

the tops of the sprouts before harvesting helps to remove the hulls.

 

Possible Problems: Problems may occur which can usually be solved by a

slight change in the growing process. Mold may grow if the seeds are

too

damp, planted too closely or have poor ventilation. Use a shade cloth

to

cover instead of towel or newspaper and water less. Sparse crop can

happen

if the seeds were soaked too long or not watered properly. Pale sprouts

 

may

be caused by insufficient sunlight.