What is a fresh, living, whole food that can be produced any time of year, in any place in the world, and is organic, inexpensive and easy to digest and to grow.  If you guessed Sprouts you are right!

Sprouting has been around for ages; however, it has been getting more popular in the last several years.  The biggest reason for spouting’s popularity is the health benefits associated with fresh sprouts. Fresh sprouts have a multitude of vitamins, enzymes, proteins, minerals, antioxidants and phytochemicals.  Many of these nutrients are in more abundant quantities than the mature version of the plant.  For example, “Three-day-old broccoli sprouts consistently contain 20 to 50 times the amount of chemoprotective compounds found in mature broccoli heads, and may offer a simple, dietary means of chemically reducing cancer risk, says Paul Talalay, M.D., J.J. Abel Distinguished Service Professor of Pharmacology.”

(http://www.hopkinsmedicine.org/press/1997/SEPT/970903.HTM)

Sprouting is easy to do.  All you need is a quart jar, some mesh or screen and a rubber band, or you can use a home sprouting kit.    Measure out 1-4 TBSP* seed in the jar.  Fill the jar with fresh water, cover with the screen and secure it with a rubber band.  Let the seeds soak for approximately 8 hours*.  Drain off the soak water.  Place the jar mouth end down at a 45 degree angle for drainage and ventilation between rinsing.  Rinse the seeds and drain twice a day in fresh cool water.   In 3-6 days* the sprouts will be ready for you to enjoy! 

Here are a few things to know before you start spouting: 

First, buy only organic seeds.  This will insure that the seeds have been handled properly for sprouting and eating.  Do not use seeds that are meant to be planted in a garden or on a farm.  Many of these seeds have been pretreated with chemicals that would be harmful if eaten.  They may also have been handled as a plant crop not a food crop and may contain bacteria that could cause food poisoning or other problems. 

Second, start fresh sprouts every 3 days so that you will always have a fresh supply of sprouts on hand.  Sprouts can be used in many different dishes such as soups, salads, breads, sandwiches, and juicing.  If sprouts aren’t eaten the day you harvest them, refrigerate them until used.

Third, sprouts grow best at temperatures from 65F-75F.  You can help keep the sprouts at the right temperature by rinsing in cool water if the room is hot or warm water if the room is cold.

Fourth, Seeds such as Alfalfa, Mustard, Cabbage, Radish and clover should be put in indirect light for a day or two before harvesting so that they develop chlorophyll and turn green. 

Fifth, test your growing spouts each day by tasting them.  Sprouts that grow too long may become bitter; however, grains become sweeter on the fourth or fifth day of sprouting.

Sprouting is convenient, healthy and fun! Mix and sprout different kinds of seeds together for a new and exciting taste!  Experiment and find out what mixture you like best.  Add your favorite recipes to the website (click here) so that we can all try your best ideas.

*Sprouting Chart for some of the most commonly sprouted seeds:

Variety	Soak Time	Seeds for 1 Quart Jar	Ready in
Alfalfa	8	3 TBSP	4-5 Days
Cabbage	8	4 TBSP	4-5 Days
Clover	8	4  TBSP	4-5 Days
Fenugreek	8	4 TBSP	4-5 Days
Mustard	8	4 TBSP	4-5 Days
Radish	8	4 TBSP	4-5 Days
Chick Peas	12	1 Cup	4-5 Days
Lentils	12	½ Cup	4-5 Days
Wheat & Rye	12	1 Cup	4-5 Days