Sprouting Seeds
From Seeds to a Vegetable!
Sprouting seeds is an inexpensive and enjoyable way to add nutrition to your meals. The process of sprouting turns the seeds into vegetables and pack them with enhanced nutrition. As the nutrients increase, the toxins and enzyme inhibitors likewise decrease. Provide the seeds with the proper atmosphere, moisture and air, and your seeds become transformed! On the third day of sprouting, most seeds will be ready for consumption.
Sprouting Seeds “Must-Know”
- If you are buying sprouting seeds, do not buy old, hard seeds.
- Be wary of sprouting seeds on sale – they may take too long to sprout or not at all.
- Be wary of sprouting seeds that have been sprayed with pesticide. You want to avoid any possible injury to your family and to yourself.
- Your soaking and rinsing water should neither be cold nor hot. Keep the water between 50ºF - 80ºF degrees depending on the room temperature. Hot water will cook the seeds; cold water will delay their growth.
- Do not use chemically-treated water. Heavily chlorinated tap water can injure the sprouts.
- Drain your seeds well during the process of sprouting. They can drown on you and turn sour.
- Do not sprout a big amount of seeds if you have not sprouted before. To start with, a quarter cup of seeds will be sufficient. Later on, when you have done more sprouting, you may want to use them for gifts.
- The sprouting process requires the seeds to be moist while growing. If you let them dry out, they will turn brown on you. Rinse morning and night, plus two to three times during the day. More, if the weather is hot.
- 12 hours is the best soaking time for seeds. Never soak seeds under 10 hours or over 20 hours.
- Sprouting time is four days at the most. More than four days, you are soaking seeds for plants.
- Organic seeds are best. Always look for the certification the manufacturers are required to place on the label.
- Regularly check your seed storage and keep them in top condition. Rotate them as the fresher the seeds, the better they sprout.
- When rinsing beans, discard the water. Do not reuse it.
- Do not store the sprouts more than 15 days in the refrigerator.
Suggested Uses for Sprouted Seeds
- For bread dough, you need wheat, rye, or oat sprouts.
- For soups, omelets, or stews, add the sprouts just before serving.
- For salads, use alfalfa and lentil sprouts alone or combined with leafy salad vegetables. Of course, you can use your favorite dressing!
- For sandwich filling, mix gently with cream cheese, cheese spreads or cottage cheese, avocados, etc.
If you are not successful at your first try at sprouting seeds, start over – it is worth it!
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