Pretty as a picture, these 5 day old alfalfa sprouts are ready to enjoy in a stir fry, a salad or a sandwich. By sprouting seeds, anyone can grow and harvest fresh, nutritious food on the kitchen bench. My own tiny indoor garden is never at the mercy of pests or the elements, and its harvest contains many essential vitamins and enzymes to enrich our family diet. All that is needed is a glass container for growing the sprouts and access to a sink.
Sprouting is true ‘bench top organic vegetable gardening.’ Many varieties of seeds and grains are commercially available, with each producing a different flavour together with naturally occurring vitamins and minerals. While sprouts can be grown during most of the year, keep in mind that temperatures between 20 to 25 degrees centigrade (60 – 80 degrees farenheit) will produce the best results.
To make your own sprouting jar, choose a fairly large glass jar with an open mouth. A piece of gauze or cheese cloth and a rubber band provide the lid. The cloth cover must allow water to be poured through it while keeping the seeds back. Commercial sprouters are also inexpensive and readily available.
How to Grow Sprouts
- Wash a rounded tablespoon of seeds in fresh water. Drain this, then soak the seeds for 3 to 6 hours. Pour off the first soak and transfer seeds to the sprouting container.
- Rinse and drain the seeds at least three times daily. Rinsing is important as water provides the moisture needed to activate growth. The seeds need to be drained as leaving sprouts in water will cause them to rot.
- After several days when the sprouts are ready I place them outside in full sunlight for an hour or two to ‘fatten up’ the small green leaves. I gently wash them by separating the sprouts with my fingers to de-hull them, shaking loose any un-sprouted seeds.
- Finally I drain the sprouts on a paper towel and store them in a container in the fridge.
Visit Green Harvest to learn more about obtaining organic seeds and sprouting nature’s small wonders.