On Monday, Christopher shared his knowledge about sprouting. Here are the crib notes about how to start sprouting at home:
Add about three packets of seeds to a glass mason jar and cover them with water and let them soak overnight (or about 8 hours) in a dark place. Instead of putting the full lid back on the jar, either cover the hole with cheesecloth or wiremesh and then use only the outer circle ring of the lid.- After the seeds have soaked, rinse them twice a day by filling the jar with water, swirling the jar around and leaving the container upside down to drain. Because air helps the sprouts to grow it is important that the jar remain upsidedown at a slight angle so that the seed are exposed to as much air as possible.
- Continue to rinse the seeds twice a day, until they are ready to eat (typically about a week for most seeds). Then pour the sprouts into water and let the husks float to the top of the water.
- Eat your sprouts and enjoy!
The garden members were so excited to learn about sprouting, that they've decided to begin sprouting in our garden shed.
P.S. If you're not sure what to sprout, here are some seeds we recommend:
alfalfa, adzuki beans, arugula, broccoli, fenugreek, lentils, mung beans, peas, radish, red clover, sunflower, buckwheat, and mustard.
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