Growing Sprouting Seed

If you haven’t got a garden, or the time to wait for salad crops to mature in the ground, or despite your best efforts your lettuces have succumbed to a scorching summer, hungry wildlife or your summer holiday away; sprouting seeds will fill the gap.


Sprouted seeds are packed full of energy, are highly nutritious and are very easy to grow in your own kitchen, you don’t even need a garden.  They take only a few days and no special equipment to grow yet provide delicious, almost instant satisfaction, and dinner on the plate.

Seeds are just plants waiting to happen, dry they are in a dormant state and only need to be filled with water to become a living entity. Seeds sprout fastest in a warm light airy place, out of direct sunlight, with an ambient temperature of 18-22 Celsius, which is pretty much the condition of most kitchens. All you need is a large glass jar with a screw top lid and water. You can use a purpose made sprouter, there are many inexpensive types available, or you can make your own by piercing the lid of a jam jar to make drainage holes or securing a square of muslin over the top of the jar with an elastic band.

Method
Firstly soak the seeds in a large jar filled with cool water, as directed for each seed type. Empty out the water and flush with more fresh water to rinse then drain thoroughly. Rinse and drain the jar twice a day, until the seeds have sprouted and are ready to eat.You can decide for yourself at what stage you like them best, as soon as the seed has fattened up from its first soaking it can be eaten or it can be left to grow on until it has full size sprouts.

Storage
When the sprouted seeds are at their peak rinse, drain and empty into a paper lined plastic box or glass jar, seal and store in the lower part of a fridge. The temperature in the fridge will halt growth and the sprouts can be stored for several days in prime condition before being eaten.

What to sprout
Some of my favourite sprouted seeds are also the most commonly available to buy.
Alfalfa (Luzerne in French) Soak seeds for 4 hours. Alfalfa will be ready to eat in 3-7 days
Crisp sweet flavour like fresh peas, delicious raw in salads or sandwich fillings.  Rich in amino acids which are very important for the metabolism and helps lower cholesterol. Rich in phosphorus, calcium, magnesium, and vitamins A, B1, C, D, E, K.
Mung Bean (Haricot mungo in French) Soak seeds for 12 hours will germinate ready to eat in 5-8 days. Delicious raw in rice noodle and oriental style soups & salads, stir fried or used as stuffing for spring rolls. These are the ‘beansprouts’ most commonly found in oriental shops and restaurants. Commercially they are hulled and grown in darkness and under weight pressure to achieve the dense white crisp sprouts we are familiar with.
Chick Peas (Pois chiches in French) Soak 4 tbsp peas for 8-12 hours ready to eat in 3-6 days
Lentils (Lentilles in French) Soak seeds for 8 hours will germinate ready to eat in 5-8 days

You can find seeds specifically for sprouting, from health food shops and some seed companies. You can also experiment with all manner of vegetable and herb seeds that can be sprouted and are delicious; including pumpkins, peas, sunflowers, broccoli, leeks, onions, and chives. For more information and inspiration on what and how to sprout visit Sprout People or  Primal Seeds.

Originally Posted  on Mas du Diable 16/8/2007:

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    • #2 by Laura Hudson on June 2, 2013 - 23:44

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