Sprouts are awesome. They’re jam-packed with crucial nutrients, they are ultra-rich in vitamin C and as they are living, growing plants, they also have cancer-fighting phytochemicals.
They’re also great to grow in the winter months when fresh, local produce is hard to find and your garden is dormant. Sprouting seeds can also be stored in your survival stash for quickly available fresh, nutritious greens after SHTF.
Types of sprouts
You can virtually sprout any seed or grain, but some are definitely easier and preferable to others.
You will most likely recognize alfalfa sprouts as they are the most common and are delicious as well. Clover sprouts are also common and very tasty. Chia sprouts are a type of “micro green” but can be a bit trickier to grow than alfalfa or clover, and mung bean sprouts, a staple of Asian cuisine, look different when you grow them on your counter than when purchased at the store, but they’re very delicious and a great source of protein. Other common sprouts are red radish and sunflower.
Note: You will often see packages of grain at the store labeled “sprouted”. This means they have been soaked and began to sprout before they were dried again and milled. Sprouted grain is far more nutritious and can also be made at home-but you’ll need a dehydrator and flour mill.
How to Make Sprouts
First, you will need a proper jar. A mason jar with a piece of mesh in place of the lid will work fine, and is way cheaper than the store-bought specially made sprouting jars, but those are excellent as well.
- Soak your sprouts: this will depend on the type of seed you are soaking, look it up before starting, but it’s usually somewhere between 12-48 hours.
- Drain and rinse the soaked seeds. It’s best to rinse a few times
- Place back in the jar and cover with the mesh. It will take a few days for them to sprout, but check them daily and shake them once or twice a day.
- Once there are sprouts peeking out, they’re done! You can let them grow to your desired length and consume.
- Store in an airtight container in the refrigerator and use within 2-3 days.
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