Sprouts can add a significant cheap nutrient source to your diet both quickly and easily. While we’re waiting for our gardens to grow, sprouts can give us the nutrients, chlorophyll, enzymes and freshness that’s hard to find in these transitioning months outside in the garden. And the best part is that sprouts are very easy to make at home .
Start with 2-3 Tablespoons of small sprouting seed like alfalfa or clover to make enough sprouts to last for the week. Sprouts will double or triple in size, so what looks like a small amount to start will actually grow quite a bit. It’s better to start small so things don’t go bad too quickly in the fridge. If you’re using a larger spouting seed (like lentils or beans) you can take a bit more – 1/3 – 1/2 cup will give you a substantial amount.
Here’s some brief instructions to get you started at home:
- Start with a good rinse of your seeds and beans.
- Soak your seeds overnight to wake them up and give them a jump start in the sprouting process. Cover the seeds completely and soak for 6-12 hours.
- After soaking, drain all the water from the seeds. There are a lot of fancy sprouting gadgets on the market these days, but it’s quite easy and inexpensive to use a large mouthed jar secured with cheesecloth cover or a sprouting lid. If using a jar, lay it on an angle to properly drain all the water from the seeds. Rinse and drain 2-3 times per day. Rinsing and draining are the two most important things you can do for your sprouts. Use cool water to rinse and really swirl the water around the sprouts. Shake the jar (you may have to hold onto the cheesecloth if you’re not using a sprouting lid) to get out as much water as possible before putting it back on an angle.
- After your seeds have sprouted, continue to rinse and drain regularly (every 8-12 hours) until sprouts reach the desired length. Lentils take around 3-4 days, mung beans 3-5 days, radishes 4-5 days, and alfalfa 5-6 days.
- Eat fresh or store in the fridge. If kept in the fridge, most sprouts last 1-2 weeks.