Every summer we go up north to my cabin in Wisconsin. Not only is it the most beautiful place in the world, there are also a ton of beautiful family friends we get to share this special location with each year. For the last two years my Uncle Richard has been sharing some sprouting techniques with me!
They make great toppings for salads and add a little crunch in your lunch in a sandwich! Sprouts are richer in vitamin C than the older, more mature plants they eventually become. If you have any inflammatory diseases, such as rheumatoid arthritis and systemic lupus erythematosus, you may want to avoid alfalfa sprouts. They contain high levels of the amino acid, canavanine.
Want to sprout your seeds at home? It’s so easy and only takes a few days! The number of sprouts sprouted are unbelievable!
What you’ll need:
1 large mason jar (about 16 oz. or larger)
1 mesh screen
2 tablespoons of sprout seeds
1 rubber band
- Pour seeds into mason jar and cover with screen and rubber band.
- Fill mason jar with water and let soak overnight.
- Dump water and rinse on days two and three. Let sprouts sit near sink to drain excess water.
- On day four, pour sprouted seeds into a big bowl and fill with water. Use screened lid to remove the seeds that did not sprout (they will usually float). Put the sprouted seeds into the jar. Discard the seeds that didn’t sprout.
- Bring jar to a window or outside for a few hours so the sprouts can green up! (Pictured at top).
- Enjoy on a salad or a sandwich!
How do you eat your sprouts?