… and so, so easy! That’s what folks who attended our March 26 “Sprouting Class” learned. To anyone who would like to start sprouting, class presenter Christine Henderson says, “Use what you have at hand.” All you need are a few common household items, no special sprouting devices are necessary. Sprouts can provide incredible nutritional benefits to your diet. Follow these simple steps to get started and be sure to use certified organic sprouting seed.
Hydroponic Sprouting: Strainer Method
Common sprouting seeds: Alfalfa, Lentils, Chickpeas, Bean Sprouts, Mung Beans, Quinoa
Step 1: Soak seeds overnight in a glass bowl. Use filtered/distilled water, filling bowl to the top.
Step 2: Drain seeds, then rinse. Tap water is okay for rinsing.
Clean out hulls for appearance, if desired.
Step 3: Set strainer over bowl to drain. Never let sprouts sit in water!
Place the bowl in indirect light.
Step 4: Rinse sprouts 2-3 times per day until you see 1/4”-1/2” tails. Enjoy!
Growing Microgreens: Wheatgrass, Sunflower Greens, Sweet Pea Shoots, *Soak these larger seeds overnight. Kale, Mustard, Radish, Broccoli *No need to soak these finer seeds.
Step 1: Spread 8 cups of organic soil, such as “Good Earth” brand on a cafeteria tray or rimmed cookie sheet.
Step 2: Saturate soil, sprinkle ½ cup fine seed/1 cup larger seed over top. Cover with second inverted tray.
Step 3: Leave until seedlings begin to lift the cover. Remove cover.
Step 4: Water daily with ~ 1 cup of filtered/distilled water.
In 7-10 days your greens will grow to ~ 3” high and be ready to enjoy! Wheatgrass, Sunflower Greens and Sweet Pea Shoots will grow to ~ 6-7”. Juice your wheatgrass. Other microgreens are delicious as salad greens.
Soaking time, sprouting time and yield will vary depending on the type of seed used. Consult a sprouting chart for more information.
Treat yourself to better nutrition, start sprouting at home, today!