Back in “ye olden days” they used sprouts to keep healthy during the winter because they couldn’t grow fresh vegetables. So what does that mean to you?
They act as natural herbal remedies to keep you healthy during the winter. You can easily grow your own sprouts in your kitchen. They’re very easy. All you need is a bowl, jar or any container, seeds, and water. Putting fresh greens on your table is very easy to do.
To grow you own sprouts, get some good quality seeds. Make sure they haven’t been treated. Don’t buy the little seed packets in the hardware store because they have been treated to prevent fungi from forming. The best place is to get your sprouting seeds from a health food store or herb store. You can also get them from ebay and buy in bulk. Sometimes grocery stores have seeds for sprouting in the produce section.
Start by sprouting a small amount of seeds until you determine how many sprouts you’ll eat in a week. A quarter cup of seeds generally yields about two cups of sprouts.
Place your seeds in your container, cover with water and allow them to soak overnight, about eight hours. This will begin to soften the outer skin of the seeds and help them to germinate. Once they are soaked, throw away any seeds that are floating. Floating seeds generally don’t sprout.
Cover the jar with a fine mesh screen, several layers of cheesecloth, a strainer or even a dishtowel works. Strain off as much of the water as you can. Give the jar a shake to distribute the seeds evenly within. Depending on the type of container you’re using lay the container on its side. If water still runs out, place it in a bowl or plate to catch the excess water run off.
Keep the jar out of direct sunlight but in a place where it will receive warmth at about 60 degrees. At this point, the seeds don’t need light to sprout. .
Now, here’s where you can do one of two things. You can rinse the sprouting seeds twice a day by filling the jar with water, swirling it around a bit, and draining off the water. OR you can put in a damp paper towel or newspaper to keep the seeds damp. Your choice. Your seed will be ready to eat in four to six days.
Here’s another “thing”: Most people say to put them in a light area to sprout them. But if you think about how Mother Nature sprouts her seeds, (they fall from the plant, get covered with leaves and sprout in the spring = dark). The seeds don’t need light to sprout but they do need warmth. So I normally put mine in a warm area and don’t worry about light. So, it’s up to you how you get them to sprout.
Store them in the refrigerator in their container after they sprout and they will last about a week before they become too grown or bitter to eat. Then start another batch as soon as the first on sprouts. I usually start a batch every 3 to 4 days so I have a constant supply of sprouts.
One of the best containers I found that works well is strawberry containers. But any container will work. Yogurt cups, mason jars, mayo jars, peanut containers or any container that won’t dry out too fast will work. You can even use plastic sandwich bags, you know, Ziplock bags. Or you can get a seed sprouter from here. They have some great ones!
Now, what seeds to sprout and what they do for you…
Jar Method for Growing Sprouts
Eat the whole sprout. Use in salads, soups, baking, on sandwiches or plain.
| Seeds | Days to Sprout |
| Alfalfa sprouts | 3-5 days |
| Almonds | 24 hours |
| Garbanzo | 48 hours |
| Mung Beans | 2-3 days |
| Lentils | 2-3 days |
| Green peas | 2-3 days |
| Yellow peas | 2-3 days |
| Sunflower | 24 hours |
| Hard wheat | 2 days |
| Buckwheat * | 1 day |
| Sesame | 24 hours |
Herbs to sprout for added flavor
| Herb seed | Days to sprout |
| Anise seed | 2 days |
| Caraway | 2 days |
| Dill | 2 days |
| Fennel | 2 days |
| Fenugreek | 2-5 days |
| Mustard seed | 2-4 days |
| Flax seed | 24 hours |
Some other seeds for sprouting are cabbage, clover, fenugreek, mustard, radish, sesame, sunflower, adzuki beans, chick peas, lentils, green peas, wheat, rye and triticale.
You can mix and match the seeds to make your very own “special mixes” such as a “hot” mix might contain Clover, Radish, Fenugreek, Mustard, Dill, Cress and Celery. Another mix I like is a “gourmet” mix that includes Clover, Arugula, Cress, Radish, Fenugreek, and Dill.
One more mix that I like and it’s especially good for mother’s-to-be and nursing mothers is Red Clover, Alfalfa, Broccoli, Fenugreek, Natural and Black Sesame, and Garlic Chive.
All sprouts contain vitamins A, B, C, E and K plus Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotene, Chlorophyll, Amino Acids and up to 35% protein. A lot of good natural herbal remedies in these little seeds. Remember, they contain all the nutrients the seed needs to start its life and you get the benefit of that when you eat sprouts.
This is a great way to get your kids into eating sprouts. Give them their own little sprouter kit or a jar with a lid and let them take care of them until they sprout and are ready for eating. They can’t resist eating what they’ve grown!
So start sprouting and keep healthy this winter with Mother Nature’s Natural Herbal Remedies.
Sprouts to the rescue from my favorite seed company!
“Sprouts grow practically anywhere; flourish in any climate, during any season of the year; need neither soil nor sunshine; are ready for harvest in 2-5 days; taste delicious raw or cooked; have no waste; and are so nutritious that they are one of the most complete foods known to man, rivaling meat in protein and citrus fruits in vitamin C at a fraction of the cost.” (Northrup King Co., Consumer Products Division)
Here’s a great seed sprouter that I like because it’s so simply. Fill with seeds, wash, rinse and they grow. Very cool! My kids love to use this to grow their own sprouts.
Leave me a comment and let me know what you think about sprouts.
{ 2 comments… read them below or add one }
Thanks for the interesting read again. Sprouts contain so much eseential things for us humans annd they come in so many varieties.
The sprouts provied many nutrition for foods recipe