Information on Sprouting Seeds

Fresh watercress sprouts

Sprouting seed is an easy and economical way to boost your diet with all the benefits of fresh greens and grains, in season and out. Tiny sprouts unlock the nutrient power of the seed. They are chock full of vitamins, minerals, proteins and enzymes---all the things a plant needs to survive until it can put down roots. With a few precautions and some basic supplies, you can grow sprouts at home safely and simply.

Types

A variety of sprouting grains and beans

If it's a seed, you can sprout it. You may not want to eat it, though. Only the most tasty, non-toxic types of seed are suitable for sprouting. Popular seeds for sprouting include beans (mung, garbanzo), grains (wheat, rye), greens (alfalfa, clover), brassicas (broccoli, mustard) and alliums (garlic, onion). The type of seed determines the flavor, texture and nutrient properties of the sprout. Greens, brassicas and alliums are eaten raw, whereas sprouted beans and grains are often cooked or made into bread.

Methods

Seeds sprouting in jars

Commercial sprouters use elaborate equipment to germinate and hydrate seeds, but you can duplicate their methods at home. Seeds will sprout in trays (with or without soil), jars, bags and even between wet paper towels. Regardless of the container, the basic method is the same: soak the seeds and put them in a container, and then rinse, drain and repeat. The time between rinse cycles depends on the humidity and room temperature. The sprouts must be kept moist but not wet. When the sprouts are ready, clean and refrigerate them.

Benefits

Sprouts contain vital nutrients for good health.

Sprouts are low in calories and high in nutrition. They are packed with vitamins, protein, minerals and enzymes, and often at higher levels than those found in the seed or in the mature plant. Fresh sprouts grown at home don't have to be transported or processed, so they retain their nutrients. For the gardener, sprouts extend the growing season and bring fresh greens to the table even in winter.

Considerations

Radish seeds sprout easily

Although the basic sprouting method is simple, different seed types do have different requirements for lighting, storage and preparation. For example, large sprouted beans, such as kidney beans, must be cooked to make them palatable and destroy their natural toxins. Wheatgrass must be juiced. Mung beans are sprouted under weight to achieve long stalks. If you are sprouting for the first time, consider starting with a straightforward variety such as alfalfa or radish.

Warning

Kidney bean sprouts should be cooked to eliminate natural toxins.

Always purchase seed that is specifically intended for sprouting. Sprouting seed is free of pesticides and tested for pathogens. Since sprouts are grown in a warm, moist environment, if the seed, the work surface or the container is contaminated, bacteria will multiply quickly. Outbreaks of listeria, E. coli and salmonella have been traced to raw sprouts. The University of California Division of Agriculture and Natural Resources recommends using seed that is certified pathogen free, heating it in a hydrogen peroxide bath and sterilizing all containers and work surfaces with diluted bleach.

References

• Primal Seeds: Sprouts to Eat
• Virgina Cooperative Extension: Sprouting Seeds for Food
• University of California Davis: Postharvest Technology: Growing Seed Sprouts at Home
• Chet Day's: Natural Toxins in Sprouted Seeds
• Living Foods: Sprouting Large Beans

Resources

• Sprout Kitchen: Sprout Nutritional Information
• Sprout Net: Research Studies