How to Sprout Amaranth Seeds
Amaranth is an ancient grain more commonly known in the United States as pigweed. High in protein and vitamins, amaranth sprouts are among the smallest of all grain sprouts. Once sprouted, amaranth seeds will keep for approximately one week in the refrigerator or dried and ground for use in porridge and flour. Does this Spark an idea?
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Things You'll Need
- Colander
- Fine woven cheesecloth
- 1-quart glass jar
- Rubber band
- Paper towels
- Airtight containers
Instructions
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1
Line a colander with fine woven cheesecloth. Place 2/3 cup amaranth seeds in the cheesecloth and rinse under cold water. This step is unnecessary if using organic amaranth seeds.
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2
Transfer the seeds to a wide-mouth, 1 qt. glass jar. Place a layer of cheesecloth over the opening of the jar and secure in place with a tight rubber band.
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3
Cover the seeds with water and allow them sit in a warm area for two hours.
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4
Drain the water from the seeds by tipping the jar and allowing the water to drain through the cheesecloth.
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5
Rinse the seeds every four to eight hours by filling the jar with water through the cheesecloth, swishing the water around in the jar and then draining.
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6
Continue to rinse and drain for four to five days or until the sprouts are 1/4 inch in length.
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7
Spread the sprouts on paper towels to drain and then store in airtight containers in the refrigerator until needed.
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Tips & Warnings
The more often you rinse and drain the amaranth, the faster the sprouts will grow.
Use only amaranth seeds labeled for sprouting. You can find these seeds at health food stores and online.
