Thu 26 Feb 2009
Sprouts how to. Sprouting your seeds will more than double the volume of food and triple the nutrients. During the sprout stage a plant has 100 to 300 times as many nutrients than any other time in its life. For a complete breakdown please read sprout nutrition
The process of sprouting is very simple and can be done in about four or five days. You will need.
- seeds the best to use are cress, alfalfa, mung beans, lentils or radish
- a quart size jar or any other suitable container
- Cheese cloth or nylon, basically any breathable fabric
- A string or rubber band
Fill the jar with one cup of seeds that have been washed
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put in four times as much water as you have seeds.
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Leave overnight to soak.
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The next day drain out all of the water, leaving the jar upside down to make sure all the water has drained out.
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Put the jar in a warm and dark place and leave it for three to four days. On the first day you should start to see small white knobs appearing and seeds splitting. The second day you will start to see little white roots appearing three to four times larger than the seed. By day three the seeds will have grown 400% to 500% larger. On day four leaf structures appear and secondary root hairs.
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On the fifth day you may want to set the jar out by a window with some sun exposure to help green up the tiny plants. The sprouts are now ready to eat. Or you can continue to let them grow a little bigger. You can keep them in a refrigerator up to several days.This is the basics of sprouts how to.
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grains - should be eaten immediately up to four days
vegetable seeds - should be eaten at the beginning of the plant stage
Bean seeds - should be eaten at the full plant stage
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