How to Grow Sprouts

You can sprout any whole grain, seed, nut or legume that has not been processed or cooked. Sprouts provide a good source of vitamin C, calcium and minerals.

Difficulty: Easy

Instructions

Things You'll Need:

• Distilled Water
• Cheesecloth

1. Clean a quart jar.

2. Wash untreated seed with water.

3. Place 2 tbsp. small seeds or 1/2 c. large beans or grains in the quart jar.

4. Cover the seeds with water three to four times their volume.

5. Soak the seeds for 2 to 8 hours. Soak smaller seeds for a shorter time; larger seeds, longer.

6. Place a piece of cheesecloth over the jar opening and secure it with a rubber band or the jar ring.

7. Drain the seeds, and rinse well with lukewarm water.

8. Place the jar at an angle for 30 minutes to let the water drain out completely. Excess water causes souring.

9. Roll the jar to let seeds coat the sides.

10. Store the jar in a warm (about 70 degrees F), dark place.

11. Rinse the seeds with lukewarm water two to four times a day.

12. Drain well and return to the warm, dark place.

13. Wash sprouts in cool water and drain.

14. Harvest sprouts anytime after the shoots appear, up until the secondary leaves appear.

15. Store in the refrigerator.

Tips & Warnings

• Sprouting times are approximately two to three days for wheat, all beans, rye, oats, rice, sunflower, lentil and buckwheat; four to five days for alfalfa, radish, clover and cabbage.
• Sprouts stay fresh up to a week and then can be dehydrated.
• Tomato and potato are not edible as sprouts.
• Keeping seeds or sprouts too wet will cause spoilage.