How to Sprout Barley
Barley produces a hardy sprout which is chewy and slightly sweet. Barley sprouts can add flavor, texture and nutrition to a variety of recipes. These sprouts are rich in vitamins E, C, B and A, as well as potassium, phosphorus, magnesium, iron, calcium, amino acids and protein. Does this Spark an idea?
Instructions
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1
Select hull-free seed barley which comes in a white and a purple variety. Both types of barley will sprout the same, as long as it is not "pearled" or "whole." If you plan on growing your barley sprouts into grass, select "whole" hull-free barley seeds.
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2
Measure your barley seeds into a fine mesh colander and rinse thoroughly under cool running water. Transfer the grain into a wide-mouthed glass jar and cover with water. Let the seeds soak for 8 hours.
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3
Drain and rinse the barley well and then place the damp grain back into the jar. Cover the jar with a breathable cloth or cheesecloth and place the jar in a cool location away from direct sunlight. Drain and rinse the barley every 8 hours for 24 to 32 hours or until the seeds have 1/4-inch sprouts.
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Finish sprouting by rinsing the barley and storing your sprouts in the refrigerator. Eat the sprouts within 1 or 2 weeks.
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Tips & Warnings
Sprout small amounts of barley at a time, as it will only last 1 to 2 weeks under refrigeration. Remember that grains expand is size while sprouting. For example, a 2/3 cup of barley will yield a bit more than 1 cup of sprouts.
