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Seed Sprouting

· 633 words · about 3 minutes


A customer asked me about sprouting seeds, so I thought I would add some details in this news letter. Including how to make your own sprouting containers.

All you need is an old jam-jar and some seeds (like lentil, alfalfa or chickpea) all available from us :-). It’s super easy.

Sprouts grow well all year round – and are the perfect thing for midwinter when few other things can be sown. Seeds Available from Us Sunflower, Alfalfa, Mustard, Fenugreek, Chickpeas, Brown and green Lentils, mung beans, aduki beans. Starter Kits are available from March 2020 (using recycled jars)

Why sprout?

Sprouts can be grown at any time of year in even the smallest home and on the smallest budget. What’s more, they’re packed with vitamins and nutrients, good for your health and fighting off those pesky winter colds.

A huge variety of seeds can easily be grown to eat as sprouts including radish, chick pea, mung beans, alfalfa, fenugreek, sunflower, lentil, and mustard. Each has its own unique flavour.

Add them to sandwiches, salads, soups and stir-fries or eat them on their own as a healthy snack. My Kids love them !! It’s fun to experiment.

Fantastic value

You don’t need to buy the small, pricey packets of sprouting seeds either. Many dried pulses like mung beans, lentils or chick peas from the shop will sprout just as well at a fraction of the cost.

How to make your own sprouter

Sprouters are readily available to buy or its super easy to make your own. In my experience, a DIY jam-jar sprouter is actually easier to use and gives better results than many commercial sprouters.

Make your own sprouter in two simple steps:

1. Find a decent sized glass jar, preferably with a lid.

2. Drill small holes in the lid – 3mm is fine or punch them with a hammer and nail. If you prefer, you can dispense with the lid altogether and simply drain the water off through your fingers or a piece of cloth.

That’s it. Your sprouter is finished and ready to go. Now here is how to use it…

How to grow sprouts

1. Put some seeds in the bottom of the jar and cover with water to soak for twelve hours. You can add just one type of seed or a mix of varieties, it’s fun to experiment. The seeds will expand a lot as they grow. Half to one inch (1cm – 2cm) of dried seeds will usually fill a jar. It varies between seeds – radish expands more than sunflowers, for example – you’ll quickly learn. 2. After twelve hours rinse the seeds in water. Ideally, the water should be at room temperature – not too cold and not too hot. Then drain the water out of the holes in the lid, leaving the seeds damp but not swimming in water. 3. Repeat the rinsing process at least once every 12 hours until the sprouts are ready – usually about 2 to 4 days.

4. Eat the sprouts straight away. Or transfer them to a container in the fridge where they keep well for several days (my family has happily eaten them at least a week later).

How do you like ’em?

If you grow or buy sprouts, I’ll be fascinated to hear how you like to eat them – which varieties do you like best and what’s the tastiest ways to eat them? let's share our findings

Health warning

In the main, sprouts are a super healthy food and make an excellent addition to most balanced diets. However, please be aware that, like some other foods (oysters, eggs for example), sprouts can occasionally carry Ecoli and Salmonella food poisoning (inside the seeds). The chances of buying contaminated seed is very low. However small, you should be aware there is a risk, particularly if you do not enjoy strong health.