As Spring is here, isn’t it amazing how blooms of every shape, size and color start to sprout from the Earth? New life everywhere!
Have you ever tried sprouting seeds inside for use with salads or your favorite stir-fry?
Sprouting is the practice of germinating seeds to be eaten raw or cooked. Sprouts have been grown by civilizations around the world for more than 5,000 years. Considered superfoods today for their dense nutrient content, sprouts are really easy to grow and quite economical; one pound of sprouting seed can generate about five pounds of sprouts!
I’ve grown my own sprouts for years and have always loved to watch these little seeds sprout into tasty micro-greens. They make great projects for your Scout troop or young children because the reward happens quickly – in just about 3-4 days you can start eating them!
Sprouting at home can be done all year long, with just a few jars, sprouting screen or cheesecloth, and a nice spot on the counter with indirect sunlight. If you’re new to growing your own sprouts, you might want to start with alfalfa sprouts. They make a lively addition to the diet in salads, sandwiches, soups, etc. I even blend them in my smoothies to make the smoothie richer in nutrients and fiber.
Alfalfa is by far the most popular sprout in the US. Alfalfa sprouts have a mildly nutty flavor and a crispy texture. The sprouts are high in protein, essential amino acids, and eight digestive enzymes.
Sprouting alfalfa seeds at home requires 1–2 tablespoons of seeds, a mason jar, and a mesh lid.
Easy Steps to Sprout Alfalfa:
- Soak: Add 1–2 tablespoons of organic alfalfa seeds to a clean mason jar and cover with 2 inches of water. Soak for 6–12 hours (or overnight).
- Drain & Rinse: Secure a mesh lid (or cheesecloth with a rubber band) and drain the water. Rinse with fresh water and drain thoroughly again.
- Sprout: Place the jar upside down at an angle in a shaded, well-ventilated area to allow water to drain and air to circulate.
- Daily Care: Repeat the rinse-and-drain process twice daily (morning and night).
- Greening & Harvest: After 4-6 days, once sprouts are roughly 2 inches long, place the jar in indirect sunlight for 12–24 hours to turn them green.
- Store: Rinse thoroughly, ensure they’re dry, and store in a sealed container in the refrigerator for up to a week.
Pro Tips for Success:
Prevent Mold: Always ensure the seeds drain thoroughly after each rinse; they should be damp but not sitting in water.
Proper Lighting: Avoid direct sunlight during the growing process, as it makes sprouts bitter.
Avoid Overcrowding: A small amount of seeds (1-2 tablespoons) goes a long way and prevents overcrowding, which can cause mold.
I hope you give this a try. It’s inexpensive and a great way to enjoy fresh sprouts!
