Growing Your Own Sprouts
- from chiDiet.com
Sprouts are a fantastic food for all seasons and all places - you don't need half an acre, a backyard, a patio, or even a window box. Just as you give the best of everything to your baby, so does the plant yield the best of everything to its seed. When that seed begins to sprout it develops fantastic nutrients. They become the most assimilable vitamins in God's Kingdom because they come wrapped with all the minerals, enzymes and still-unknown factors so necessary to the full utilization of our food
Almost any seed, grain or legume can be sprouted. Seeds offer a concentrated storehouse of energy and nutrients, held in reserve, ready to burst forth when a suitable environment is offered. You can store seeds, grains and legumes in a freezer and they will still sprout.
During the sprouting process vitamins, minerals, proteins and enzymes are produced at an incredible rate. Vitamin content triples, at least. In wheat, vitamins, B-complex and C increase by 600 percent.
Most seeds will yield between 6 and 10 times their weight in sprouts. Sprouts are by far the most economical and nutritious food you can eat. Be sure that the seeds or grains have not been chemically treated. If they have been, the germination rate will drop.
Basically, care of sprouts means keeping them moist and providing adequate aeration and drainage.
Put seeds in a jar and cover with a screen. Secure the screen with a rubber band or place seeds in a sprout bag and put in bowl. Fill up a jar or bowl about half-way with lukewarm water, preferably filtered water. Seeds are soaked according to their size. Check chart for soaking time.
After the seeds have been soaked, drain off the water. Rinse sprouts with fresh water, pour off. If using bags, dip the whole bag in water and hang up to drain. Now let sprouts rest by tilting the jar upside down, at a 45 degree angle, making sure that the opening allows air in and is not completely covered up by sprouts. A dish rack is useful for this. Keep out of direct sunlight for the first few days.
To rinse, stand the jar upright. Fill the jar with water. As it fills, you will see a ring of foam rise to the top. Let the water overflow and carry the foam away. The foam contains the waste products of the sprouts. Rinse and drain well two or three times a day. Use cool water. Rinsing is basically making sure sprouts are kept moist, without getting moldy.
HARVESTING OF SPROUTS
The outside layers of seeds (hulls) are removed in a process called 'Harvesting'.
Alfalfa, radish, red clover and mung respond well to harvesting. Fenugreek, sunflower, peas, grains and lentils don't need it.
Place sprouts in a bowl or in the sink and fill with water. The hulls will rise to the surface and sink to the bottom. Scoop off the hulls from the surface, reach underneath the sprouts and pick them out of the water. Place the sprouts back in a jar and drain off excess water.
Alfalfa, radish and cabbage sprouts need to be set in indirect sunlight after five days, so that they can start manufacturing chlorophyll. Sprouts are most tender when young. They refrigerate well.