Spring Out With Sprouts
June 07, 2009
Sprouting is a fun activity for the whole family and Spring is just the time to do it!
When people depended soley on their own local food supply, Springtime was actually a scarce time for food. People’s winter supplies were low and the chance of a frost kept people waiting to plant their core crops. Sprouting seeds was a perfect way to get nutrition and protein in the absence of abundance. Children LOVE watching how quickly their sprouts grow! You can sprout nearly everything…even broccoli seeds which is a personal favorite. Here are some ideas to get you started…
Supplies:
Mason Jar
Cheese Cloth & Rubber band or Sprouting Lid
Water
Seeds or beans of choice!
Broccoli Sprouts
Seeds sprout in 3-6 days. Begin by soaking 3 table spoons of seeds overnight (min. 6 hours). After soaking, drain soak water and place seeds in jar. Cover with cheese cloth or sprouting lid. After making sure your lid is secure, rinse your seeds again by filling the jar with fresh water, ensuring all seeds are covered and then draining. Be sure to use cooler water (60 to 70 degrees). Store the jar in a secure place away from any sunlight. Repeat rinsing process (with lid on) every 8 to 12 hours. I usually do first thing in the morning and then again before bed.
After three days your sprouts are ready for a little spring sunshine to green up. Place the jar in an area that receives indirect sunlight (direct sun will dry ‘em up). After a full day or two of sun, they should be ready for one final rinse before being placed in the fridge or on your dinner plate!! Depending on how long you store them, they will need to be rinsed at least once a day to keep from spoiling.
You’ll notice along the way, that broccoli sprouts will sprout little tiny roots that look like hair. This is a characteristic of their plant family’s unique root structure; brassica. The hairs are best noticed before rinsing. Don’t confuse them for mold…!
For a little spice to get the circulation moving, try following this method using radish, oriental mustard, or cabbage seeds!
Sunflower Seed Sprouts
Seeds sprout in 1 to 2 days. Begin by soaking seeds only 1 to 2 hours (usually one hour is plenty, after two they become soggy and not so good). Drain soak water and empty seeds into mason jar. Secure lid (either cheese cloth with rubber band or sprout lid). After making sure your lid is secure, rinse your seeds again by filling the jar with fresh water, ensuring all seeds are covered and then draining. Store the jar in a secure place away from any sunlight and repeat rinsing process every 8 to 12 hours.
After one to two days, your sprouts are ready to eat! Feel free to place them in indirect sunlight for a few hours, but it’s really not necessary for these sprouts. Eat right away or store in the fridge. Depending on how long you store them, they will need to be rinsed at least once a day to keep from spoiling.
Mung Bean Sprouts
Beans sprout in 3 to 5 days. Begin by soaking beans overnight (8 hours minimum). Drain soak water and place seeds in mason jar. Secure lid (either cheese cloth with rubber band or sprout lid). After making sure your lid is secure, rinse your seeds again by filling the jar with fresh water, ensuring all seeds are covered and then draining. Store the jar in a secure place away from any sunlight and repeat rinsing process every 8 to 12 hours.
It’s easy enough to spot when your beans are sprouting in roughly 3 days; they’ll be bursting open with lovely little spouts making their way out. After one to two days, your sprouts are ready to eat! Feel free to place them in indirect sunlight for a few hours, but it’s really not necessary for these sprouts. Eat right away or store in the fridge. Depending on how long you store them, they will need to be rinsed at least once a day to keep from spoiling.
Black Bean Sprouts
Beans sprout in 3 to 5 days. Begin by soaking beans overnight (12 hours minimum). Drain soak water and place seeds in mason jar. Secure lid (either cheese cloth with rubber band or sprout lid). After making sure your lid is secure, rinse your seeds again by filling the jar with fresh water, ensuring all seeds are covered and then draining. Store the jar in a secure place away from any sunlight and repeat rinsing process every 8 to 12 hours.
It’s easy enough to spot when your beans are sprouting in roughly 3 days; they’ll be bursting open with lovely little spouts making their way out. After one to two days, your sprouts are ready to eat! Feel free to place them in indirect sunlight for a few hours, but it’s really not necessary for these sprouts. Eat right away or store in the fridge. Depending on how long you store them, they will need to be rinsed at least once a day to keep from spoiling.
Alfalfa Sprouts
Seeds sprout in 4 to 5 days. Begin by soaking seeds only 6 hours. Drain soak water and empty seeds into mason jar. Secure lid (either cheese cloth with rubber band or sprout lid). After making sure your lid is secure, rinse your seeds again by filling the jar with fresh water, ensuring all seeds are covered and then draining. Store the jar in a secure place away from any sunlight and repeat rinsing process every 8 to 12 hours.
On the 3rd or 4th day place them in indirect sunlight to green them up. After a day or two when the tips are nice and green, dig in! Eat right away or store in the fridge. Depending on how long you store them, they will need to be rinsed at least once a day to keep from spoiling.
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