Purchasing seeds for sprouting:
When purchasing seeds for sprouting, be sure to get seeds that have not been treated with a fungicide, insecticide or any other material. This type of seed is available at health food stores and many supermarkets.
To grow sprouts:
- Begin with a clean, wide-mouthed quart jar with the desired amount of seed, generally not more than 1/4 cup. (Depending on the type of seed used, only one to two tablespoons may be required to fill a jar.)
- Cover the mouth of the jar with cheese cloth and secure with a rubber band or screw-top ring, or use a commercially available screw-top sprouting lid. Soak the seeds for 8-12 hours in a volume of water at least double the amount of the seeds. This will soften the seed coat for sprouting.
- After soaking, drain off the water and rinse the seeds. After the rinse water has been drained off, invert the jar and prop it at an angle with seed distributed evenly along the side of the jar. By placing the jar at an angle, the sprouts will have good drainage and air circulation.
- Keep the jar in a dark place, at 68-70 degrees Fahrenheit. Sprouts grown in a light location will turn green and may be bitter and tough.
- Continue to rinse the sprouts two to four times a day until they have grown to the desired length. Always be sure excess water is drained off the sprouts; if the sprouts remain in water, they could ferment and spoil.
- Some seeds need only to be sprinkled over a moist cloth or paper towel to sprout. Again, keep the seeds in the dark while they sprout, and keep them moist.
- Most sprouts will take two to five days to grow to their optimum size. Wash them thoroughly to remove the seed coat, if necessary. Sprouts may be kept for one to two weeks in the refrigerator if kept in a sealed container. Sprouts may be frozen by blanching them for three minutes and cooling them in ice water. Drain them and pack into freezer containers.
DO NOT SPROUT TOMATO OR POTATO SEEDS--they are generally poisonous to humans.