- Author: Betty Homer
Published on: May 12, 2014
Because I have always lived in small, urban places, I love the idea of small-scale gardening. One of the best and most productive expressions of small-scale gardening is sprouting. Sprouting is fun, easy, quick, and inexpensive, and at the end of a week, your reward is to reap your harvest and enjoy a live, tasty, nutrient-dense food.
Equipment List
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Cheesecloth;
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Mason jar with a lid and metal band or sprouting lids that screw onto mason jars (they come in various sizes, approximately $5 per lid) or a sprouter (approximately $10; pictured below);
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Sprouting seeds—experiment and choose a variety that you like. Some sprouts are spicy, others, mild. ($5 on up, depending what variety of seeds you are looking for and quantity. A small bag will go a long way. You can purchase sprouting seeds on-line or go to a health food store or a well-stocked nursery/garden center); and
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Cold water. Preferably distilled or filtered water, but not necessary.
Instructions
Step 1: Clean your equipment.
Step 2: Depending on the size of your mason jar or sprouter, using a measuring spoon, scoop little less than 1 tablespoon of seed per jar. Add enough water to cover the seeds.
Step 3: Place the cheesecloth over the mouth of the jar and tighten the band around the cheesecloth so that the cheesecloth stays in place. Alternatively, tighten a sprouting lid around the mason jar if you have one. If you have a sprouter, follow the instructions that come with your kit.
Step 4: Pour the jar over and strain the seeds (the cheesecloth or lid, if applicable, acts as colander). Leftover moisture will cling to the seeds, which is what you want.
Step 5: Place the jar in a sunny location, like a kitchen window.
Step 6: Rinse and strain the seeds twice a day—once in the morning and once at night. Keep monitoring the seeds, especially for mold (see more below).
Step 7: At the end of a week, you will have enough sprouts to last a couple of salads or sandwiches. You can remove the sprouted seedlings (to enable you to start another batch in your sprouting device) and place them in a container in the fridge and remove what you need. The sprouted seedlings should keep up to a week if properly refrigerated.
Potential Pitfalls
One of the most common problems with sprouting is mold. Mold usually occurs when conditions are warm and moist, and there is not enough air circulating in the jar or sprouter. You must observe your seeds carefully each time you rinse. If you see mold beginning to grow, just remove the part that is showing signs of mold and continue to rinse the seeds twice daily with cold water (e.g., straight from the fridge). If mold has overtaken your batch, start over.
Make sure to shake out as much water as you can while leaving the seeds moist. If you have a sprouter, sometimes I will “unstack” the trays for a day and allow the seeds to dry out a little. I have not had a problem with mold since employing these techniques.
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