1. Wash your seeds well, and place them in a homemade glass sprouter jar.
2. Cover the seeds in the jar with water.
3. Then taking a small piece of gauze place it on the top of the sprouter jar and secure with a rubber band.
4. Pour off the excess water leaving the seeds damp.
5. Rinse the seeds daily in fresh water to prevent them from spoiling. Always pour off the excess water.
6. Remove from sprouter jar after the seeds have sprouted. Depending on the type of seeds used this could take anything between 2-8 days.
1. Soak your seeds overnight in some water.
2. The next day drain the water off and place them in a single layer on some wet cotton wool.
3. Cover the seeds with an upturned bowl until they start to sprout.
4. Rinse seeds daily with gentle running water, making sure that the pressure of the water is not too great that you end up flushing the seeds away. This should be done 2 - 4 times a day, every day until your sprouts are ready.
5. Pour off the excess water leaving the seeds damp.
6. Harvest your seeds by cutting the stalks from the base.
Seeds suitable for this method of sprouting are mustard and cress, mung beans, lentils and wheat.
|Seeds Suitable for Sprouting|
|Mung Beans||4-8 days|
|Lima Beans||4-5 days|
|Haricot Beans||4-5 days|
|Sunflower Seeds (Hulled)||1-2 days|
|Grains Suitable for Sprouting|
|Brown Rice||3-5 days|
|Brown Rice||4-6 days|
|Buckwheat (hulled)||3-4 days|
These are just some seeds that can be sprouted, and there are certainly many more. Cabbage, lettuce, pumpkin, peanut, popcorn, radish, turnip and spinach seeds can all be sprouted.
However, there are some seed sprouts that you cannot eat. Tomato seeds should never be sprouted, and you should never sprout seeds that are from packets intented to be used in vegetable gardens and these have been treated with poisons. Rather purchase your seeds from food stores.
These are tiny sprouts that are sweet and delicious. They are very delicious, don't take too long to sprout and are also nutritious. They contain vitamins C, D, E and K plus iron and phosphorous. Your alfalfa sprouts are ready after they are about 2 inches high.
These are high-protein beans that are sometimes used as a substitute for mung beans. They contain vitamins B1, B2, and niacin, potassium, iron and calcium. Adzuki sprouts can be harvested at 1 inch high.
Cress is a peppery sprout that is quick growing and better grown off a base. It contains Vitamins A, B6, C, E and K. It is also a good source of thiamin and niacin, calcium, iron, magnesium, phosphorus, potassium, copper and manganese. Cress sprouts can be harvested after they have reached 1 inch.
A delicious tasting sprout. Eat it while it is still young as the older sprouts tend to taste slightly bitter. Contains vitamins A and C, and lots of iron. Fenugreek sprouts can be harvested between 1 - 2 inches.
Mung Beans:One of the more popular sprouts, and certainly one of my favorites. It has a crunchy texture and is good eaten with a salad. It contains vitamins A, C, and E, plus chlorine, and lots of protein. Mung bean sprouts can be harvested between 1-3 inches high.
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