![]() ![]() After soaking, drain out the water: the seed should be damp but not wet. Discard any non-seed material that floats up. To soak, add tepid, non-chlorinated water, (3 parts water to 1 part seed) and let soak for the appropriate amount of time for the seed you are sprouting. Clean, cull (throw out non seeds) and rinse seeds with tepid water before soaking. If using the jar method, add enough seed to just cover the bottom of the jar). Measure out the appropriate amount of seed to sprout (if you have a sprouter, follow the directions that came with it. You can fit mason jars with a special screen or simply use cheese cloth stretched and held in place over the jar mouth with an elastic. There are many commercial sprouters out there, but the old jar method works just fine. You can get so creative with Sprouts~a secret ingredient to mystify and fascinate your dinner guests. These flavorful, tangy Sprouts are an amazing addition to baby leaf salads and as an haute cuisine garnish strewn atop special main dishes. Interested in sprouting more types of seed? You can also use the seed of Arugula, Black Turtle Beans, Broccoli, Onions, Peas, Radishes and Watercress for more zesty sproutings. Give a good, thorough final rinsing to remove any remaining hulls. Prior to harvest, give the Sprouts a little light so that they can green-up. Provide good air circulation and a consistent 70☏ for optimum sprouting (cooler temps retard sprouting and warmer temps push too hard). Every 8-12 hours, add enough water to cover the seeds then drain the water out, leaving the seeds damp but not wet. Put the jar out of direct sunlight (it could cook the seeds). Clean, cull and rinse seeds with tepid water before soaking. Measure out enough seed to cover the bottom of the jar. ![]() Detailed growing instructions are posted HERE and come with every order. Fit mason jars with a screen for rinsing and draining sprouts or simply use cheese cloth stretched and held in place over the jar mouth with an elastic. ![]() There are commercial sprouters available, but the old jar method works just fine. (You must try Manfred’s Popeye & Olive Oil Sandwich.) A millennial pantry staple in Asia, Mung Bean Sprouts have a crunchy heft that is essential in all kinds of astounding recipes, from stir-fries and spring rolls to soups and side dishes. Wispy, delicate Alfalfa Sprouts have a mild, slightly nutty flavor, adding a fresh green crunch to salads and sandwiches. Sprouts are tasty and good for us: packed with vitamins A, C and E, iron, potassium and amino acids as well as being the best ultra-local (your home) supply of off-season greens. ![]()
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