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How To Sprout Seeds

Filed Under Extras
Find parent recipes Canadian Canadian
Shared by: Second Banana


Note: You can sprout your own seeds in your kitchen. Great for your salads and sandwiches.

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Easy



10 Minutes


2 Weeks


2 Weeks

Note: You can sprout your own seeds in your kitchen. Great for your salads and sandwiches.



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To make your own sprouting jar, get a 1/2 gallon clear glass container. Be sure to wash it out well. Cover the mouth with a fine screen and use a rubber band to keep it on.

How to sprout Seeds:
Place seeds, beans, or grains into sprouting jar. Add water and soak overnight.

Pour off the soaking water and place the jar, mouth down, at 45 degree angle for drainage and ventilation between rinsing; rinse twice a day with fresh cold water.

After sprouts have matured, place them in a bowl of water. Seed hulls will float to the top and the sprouts will sink. Skim hulls off with your hand and throw them away. Gently remove sprouts from bowl and drip drain before storing them in a glass or plastic container or in a bag in the refrigerator.

Place Alfalfa sprouts, Mustard sprouts, Cabbage sprouts, Clover sprouts and Radish sprouts in indirect light for two days before harvesting to develop chlorophyll. Use the sprouts in salads and sandwiches.

More about Sprouting:
The ideal sprouting temperature is between 65°F and 75°F.
Sprouts grow best in darkness or indirect light.
When sprouted too long some seeds and beans may become bitter.
Grains become sweeter on the fourth and fifth day of sprouting.
Start new seeds every 3 days for a continuous supply.

Here is a selection of seeds, beans, or grains that make great sprouts for your salads and sandwiches: Alfalfa, Clover, Mustard, Sesame, Sunflower, Lentils, Mung, Green Peas, Wheat and Rye.