I recently started growing sprouts on my kitchen counter and I’ve been very pleased with the results.
With lettuce being (WAY) out of season, I was looking for an alternative green to use on sandwiches and in salads. I’ve found sprouts to be a great replacement and best of all, they are incredibly cheap and easy to grow.
Here’s what you need:
– A wide-mouthed, quart size mason jar (Like these Gskyer EQ 80900 Telescope)
– Seed sprouting lid for the mason jar (This Sprouting Jar Strainer Lid is the one I use.)
– Sprouting Seeds (These 5 Lb Bulk Handy Pantry 5 Part Salad Sprout Mix are the ones I’m sprouting.)
Here’s what you do:
– Pour 1 or 2 tablespoons of sprouts into a bowl of water and let them soak for 12-24 hours.
– Pour the sprouts into your mason jar, put your lid on and rinse twice.
– Place the jar on its side, on your kitchen counter but out of direct sunlight.
– Rinse the seeds/sprouts 2-3 times per day being careful not to leave any standing water in the jar.
– When your jar is full, place it on the windowsill for a few hours to let the sprouts gain some extra color.
– Store in your fridge and continue to rinse 2-3 times a day. Sprouts will keep for about a week.
Sprouts are very nutritious. You can sprout a variety of different seeds and each has its own nutrition make up.
- Alfalfa sprouts – antioxidant
- Broccoli sprouts – may reduce the risk of cardiovascular disease
- Clover sprouts – may help fight cancer
- Radish sprouts – high in vitamin c
- Bean sprouts – a rich source of omega-3 and 6, as well as fiber and protein
- Always use certified organic sprouting seeds
- Use cool water for rinsing
- Be sure that you are draining all excess water every time you rinse your sprouts
- Rinse them in cool water before eating
- Keep your sprouts in the fridge after they have sprouted.