Tuesday, 19 March 2013

Spring Sprouts!

12 hours
24 hours
36 hours
48 hours

60 hours
72 hours

84 hours
96 hours: Lunch Time!

With Spring fast approaching, its a great time to start sprouting. My currents favourites include alfalfa and chickpeas, but other varieties that are easy to grow sprouts include: fenugreek, radish, broccoli, mung beans, cabbage, mustard seeds, quinoa, lentils and pea sprouts.   
Sprouts are great on sandwiches or in salads. They taste great and they're good for you. Sprouts can be very expensive, and by growing them yourself, you can cut the costs and achieve fresher sprouts any time of year. 
My favourite sprouting method is growing sprouts in mason jars. To grow sprouts in mason jars, you will need a large glass jar, cheese cloth of mesh, an elastic, a drying rack, colander or large bowl to drain water. 
Soaking over night
Rinsed than left to drain
24 hours
To start sprouting, soak your seeds 2-4 times the amount of water, and let soak over night. In the morning, drain out the water, rinse, drain and let dry on an angle by a window. 
Rinse and drain sprouts twice daily, before bed, and in the morning works well. Harvest your sprouts within 3-7 days depending on the seed. 
Alfalfa can be ready to eat around 4 days, were as chickpeas takes even less time. For most sprouts, continue sprouting until they develop a long tail with a few green leaves. For some sprouts, such as chickpeas, quinoa, pea sprouts and mung beans and lentis, they can be eaten as soon as their tail emerges.  That being said, longer tails are commonly preferred for salads and some other raw dishes.
When these babies are ready, eat them or stick them in the fridge and keep refrigerated for up to 7 days.