Why grow your own?

Sprouts may be tiny, but they sure are mighty. They are also mighty simple to grow yourself in under a week! Considered a “micro-superfood” due to their concentrated nutrient content, sprouts contain a wide range of essential vitamins, minerals, and amino acids. 

They also act as natural antihistamines and contain special enzymes that improve digestion, helping your body absorb nutrients more efficiently. 

Growing sprouts at home removes the chance of any pesticides, additives, or unwanted chemicals! Not only are they tasty and can elevate any simple meal, they have countless health benefits and even play a role in reducing food and plastic waste.

Follow these steps and before you know it, you’ll have some fresh nutrient-packed greens to add crunch and flavor to dishes like avocado toast, salads, and sandwiches 

You will need:

  • A quart-sized glass jar (cleaned and sterilized)
  • Seeds of your choice
  • A spoon or alternative measuring item
  • Jar covering that will let air and water through (example: plastic canvas or cheese cloth)

Directions

  1. Add 2 spoonfulls of sprout seeds to your jar.
  2. Add water to the jar until it is half full.
  3. Let it sit for 4-6 hrs in a dark area.
  4. Drain out the water.
  5. Rinse & drain seeds and let them sit overnight.
  6. Twice a day, rinse & drain the seeds.
  7. Continue to keep the jar in a dark area and watch as your seeds sprout!
  8. Your sprouts are ready once they form green leaves. Rinse & enjoy!
  9. Store the sprouts in the fridge in a lidded container lined with paper towels.They can be enjoyed for at least one week and sometimes up to 6 weeks depending on the type of sprout and method of storage. 

Tip:

Some seed hulls may not have come off during the rinsing process. If you wish to remove the hulls, soak your sprouts in a bowl of water. The hulls will float to the surface and can easily be skimmed off.

Not sure what to grow? Here’s a list of ideas:

  • adzuki
  • alfalfa
  • broccoli
  • buckwheat
  • cabbage
  • chives
  • clover
  • cress
  • fenugreek
  • garbanzo
  • kale
  • lentil
  • mung
  • mustard
  • peas
  • radish
  • rye
  • soybean
  • black sunflower
  • turnip
  • wheat

Now that you know how easy it is to grow your own sprouts, give it a try! Which kind will you grow first?

Information from Cleveland Clinic, UF/IFAS, Pears not Parsnips, and Harvest to Table.