I have always liked sprouts on my sandwiches since I was a kid. Some people hate them but I love their crisp crunch and fresh taste. It turns out they are really good for you and cheap to make at home. If you can supply a jar, some screen or netting, and rinse the sprouts twice a day, you can grow delicious sprouts in less than a week. Just add a tablespoon or two to a jar and soak the seeds for a few hours.
Sproutable Seeds
Most seeds can be sprouted and eaten at home. Common seeds for sprouting include alfalfa, fenugreek, lentils, peas, radish, and red clover. Other less common seeds include cabbage, broccoli, garbanzos, mustard seed, and quinoa. Save garden seeds (radish is easy, just let them go to seed and harvest when dry and ripe). Spread a blanket or tarp by the bushes just before the pods pop open to catch the seeds. [1]
Directions
- Use any glass jar such a mason jar and the band that keeps the top on.
- Find a mesh such as from an old window screen to hold the seeds in. (I used two square pieces at a 45 degree angle to make sure the smaller seeds stayed in.)
- Fill the jar with 1-2 tablespoons of your favorite sprout seed, and soak them for a few hours.
- Wash the seeds under water in the jar twice daily. (Don’t remove the screen just fill the jar then let the water wash out through the screen.)
- Set the jar upside down during the drying period to avoid rotting your seeds. (Dish racks at 45 degree angles work well)
