Discover How to Grow Your Own Source of Vitamins, Fiber, Proteins, and More

Sprouts not only taste good, but they are also a great source of vitamins, fiber, protein, anti-oxidants, and enzymes. A sprout is produced when a seed starts growing into a vegetable. Sprouts can grow from the seeds of vegetables, from grains such as buckwheat, and from beans. While Mung beans are perhaps the most common source of sprouts, you can also obtain good results from lentils, soybeans and chickpeas just to name a few.

Sprouts can be grown almost anywhere and the best part is you only need a few basic supplies to get started. By following a few simple steps, you can receive a continual supply of nutritious sprouts.

While there are several commercial products available to cultivate sprouts, here are three of the easiest methods to help you get started.

- Growing Sprouts in Flower Pots -

1. Start with a clean clay or plastic flower pot. Make sure there is a hole in the bottom of the pot to ensure good drainage. Then place a piece of cheesecloth or muslin in the bottom of the pot over the hole so that the seeds/beans cannot fall out.

2. Next, soak the seeds or beans overnight and then put them in the pot. Remove any that are broken or damaged. Cover the plant pot with a dish.

3. Once a day, hold the pot under running water for a few minutes. This is to soak the seeds/beans thoroughly.

4. Once the sprouts begin to show, remove the dish and cover the pot with a piece of clear plastic wrap to let in the light. Place the sprouting pot near a window that allows daylight but is not in direct sunlight.

- Growing the Sprouts in Trays -

1. Soak the seeds or beans overnight. Remove any that are broken or damaged before you begin the sprouting process.

2. Select a low, flat dish (like a pie plate) or tray. You can purchase growing trays wherever planting supplies are sold.

3. Next, spread out a 2-inch layer of soil and then sprinkle the soaked seeds or beans on top of the soil.

4. Cover the seeds/beans with four layers of damp newspaper.

5. Cover the top of the tray with clear plastic wrap.

6. When the sprouts start to lift the plastic cover, (usually about three days) remove the newspaper.

7. Place the tray in a window so that the light can turn the sprouts green. You will need a space to place the sprouting tray that receives daylight but is not in direct sunlight.

8. Because the thin layer of soil dries out quickly, water twice each day.

9. After about 8-10 days, you will have sprouts tall enough to harvest.

- Growing Sprouts in a Jar -

1. Soak the seeds, grains, or beans in lukewarm water overnight in a wide-mouth glass jar. Remove any that are broken or damaged before you begin the sprouting process. (Sprouting increases the seed volume. 4-tablespoons will be sufficient for a quart size container.)

2. In the morning, pour off the water in the jar and rinse the seeds/beans thoroughly.

3. Place a piece of cheesecloth or muslin over the mouth of the jar. Use a rubber band to hold the material securely in place. This makes rinsing easier.

4. To keep the sprouts constantly damp, repeat the rinsing 2-3 times a day. Remember to drain any excess water because the sprouts should not stand in water.

5. Keep the jar away from the light for the first few days.

6. When the seeds/beans begin to sprout, (usually about the forth day) move the jar into the light to activate the chlorophyll and turn the sprouts green.

- Harvesting and Storing the Sprouts -

Newly germinated grain, seed, and sprouts, increase in food value in the very first period of growth. Grains should be harvested and eaten from when they are six days old until they are 4-5 inches tall. To harvest, just take your kitchen scissors and cut what you need.

Sprouts from beans, peas, etc., are ready earlier and can be eaten when they are 3-6 days old, depending on the type of sprout. For spouts grown in no soil or in seed trays, you can harvest the green "grass" when it starts to grow. Sprouts, from grain sown in jars, are ready sooner and are edible even before they turn green. Seeds sown in soil take a little longer.

If necessary, wash the sprouts thoroughly to remove the seed coat. Sprouts need to be stored in the refrigerator once they are ready to eat. Put the sprouts in tight sealing bags, and they will remain flavorful and crisp for one to two weeks. Rinsing the sprouts daily under cold water can extend their life.

Sprouts may be frozen by blanching them over steam for three minutes and then cooling them in ice water. Drain them and pack into freezer containers.

- Some of the Kinds of Seeds/Beans You Can Sprout -

The following list gives some of the popularly sprouted seeds/beans. It is not all inclusive as you can sprout almost any kind of seed. Remember that seeds soak up 2-3 times their dry volume in water and sprouts need at least six times the volume occupied by the seeds. So be sure that your container is large enough, and start with a minimal amount of seed in a container like a jar, until you determine the correct quantity that will grow to the sprout size you like, without being difficult to remove.

Your local garden shop or health food store will carry a line of seeds for sprouting. When purchasing seeds for sprouting, be certain that the seeds are intended for food and not for planting. This precaution is necessary because some seeds meant for planting have been treated with fungicides or insecticides to protect the young seedlings when planted in a field or garden.

Alfalfa - should be soaked for 6-12 hours. The seeds can be planted in the pots or jars and also in the flats with soil. 1-part seed gives 10-parts sprouts in approximately 5-6 days. Sprouts can be eaten after 3 days. When the root is 1-2 inches long, it will begin to develop tiny green leaves. At this stage, it needs to be eaten immediately so the plant will not switch to photosynthesis that exhausts the stored food in the seed.

Peas - when soaked in a glass jar, will grow sprouts in about 3 days. When the roots are 2-inches long, they are ready to eat. 1-part peas gives 2-parts sprouts.

Lentils - can be grown in either a glass jar or a plant pot and need to be soaked for 12-hours. The sprouts are ready in 3-4 days. Lentil sprouts are ready to be eaten when the root is 1-inch long. 1-part lentils gives 6-parts sprouts.

Barley, Oats, and Rye - should be soaked for 12-hours and then can either be grown as "grass" to harvest, or sprouts ready to eat after 3-4 days. The ideal length for eating is about 1/2-inch. 1-part seed gives 2-parts sprouts.

Soybeans - can be grown in a glass jar or a pot. They need to be soaked for 12-hours and sprouts are usually ready after 3-5 days. They are ready to eat when the root is 2-inches long. 1-part beans gives 4-parts sprouts.

Mung Beans - after soaking for 12-hours, these beans can be grown by any method. Mung beans are the most commonly grown sprouts and are usually ready to eat after 3-5 days. When the bright, white root grows from 1-2 inches long, they are ready to eat. 1-part beans gives 4-parts sprouts.

By growing your own sprouts, you will save yourself money because it is less expensive to buy sprout seeds and grow and harvest the sprouts yourself, than it is to buy the sprouts from a market. Sprouting at home takes only a few minutes a day, and can produce a good part of your daily requirements of the nutrients you need from fresh produce. The hassles are minor, the costs are low, and the freshness is wonderful.

The information contained in this article is for educational purposes only and is not intended to medically diagnose, treat or cure any disease. Consult a health care practitioner before beginning any health care program.

Emily Clark is editor at Lifestyle Health News and Medical Health News where you can find the most up-to-date advice and information on many medical, health and lifestyle topics.

---

The coq10 Benefit

Coq10 is also known as Coenzyme Q10.This co q10 is... Read More

Eating Disorders Do Not Discriminate

Who suffers from Eating Disorders?Eating Disorder sufferers are male and... Read More

Getting More Minerals From Your Fruits and Vegetables

Before the thirties, people knew the importance of mineral. Their... Read More

Nutrition Secrets Never Before Revealed

The topic of nutrition is one that is always present... Read More

The Macronutrient Balancing Act

Finally, dieters and healthy eaters everywhere have reason to rejoice,... Read More

How You Can Support Your Immune System

Media coverage of severe acute respiratory syndrome (SARS) has incited... Read More

Avocado - Ooh, What a Lovely Pear!

Many people avoid avocados thinking them to be fattening, but... Read More

Simple Food and Diet Nutrition Remedies for Your Common Health Ailments

You are what you eat is a simple, time tested... Read More

Why You Should Eat Healthier

Every where you look you see articles or news or... Read More

Eating to Gain Mass

This is usually the forgotten element of most mass programs.... Read More

What?s Causing Your Energy Drain?

This is such a busy time of year, isn't it?... Read More

South Beach Diet - US vs. World

Diets concern especially Americans as they do have a "national... Read More

The Non-Diet Diet

Diets don't work. If they did the U.S. of A.... Read More

Crave Sweets? On the Weight & Mood Roller Coaster? Perhaps Its More Than You Think!

The sugar industry and the food manufacturers are capitalizing BIG... Read More

Antioxidants - Add a Lean, Muscular Body to the List of Benefits!

I'm sure by now you've heard all about the amazing... Read More

Fruit for Breakfast ? The Secret to a Healthy Life

Do you want more energy? How about more of the... Read More

Food Additives Affect Behavior

On average 30% of foods in our daily diet are... Read More

Learn About Diet Nutrition Physique

Diet nutrition physiqueToday, learning about diet nutrition physique isn't all... Read More

Put a Zing in your Step with Ginger!

Zingiber officinale has been held in the highest regard by... Read More

Odd Fact or Oxymoron: Learning How To Cook Will Help You Drop a Few Pounds and Gain a Few Friends

Finding simple ways to reduce my waistline is always a... Read More

16 Quick Tips for Eating at Restaurants or Work

Most of us eat at restaurants for a variety of... Read More

Healthy Eating for Executives on the Run

For the executive, maintaining the much-needed balance between career, family,... Read More

The Toxic Truth About Artificial Sweeteners

The problem with sugar is that it doesn't contain any... Read More

Food Sources That Boost Glutathione Naturally

Copyright © 2004 Priya Shah Glutathione, the body's... Read More

Aggressive Behaviour Seems To Be Triggered By Early Age Diet

The fact that diet directly affects behaviour is no news,... Read More

Is Your Food Aging You?

Did you know that the food you eat could be... Read More

Lingzhi A Miracle Herb For Peak Health

The secret of success is knowing how to deal with... Read More

What Actually Is Health?

Nature works mostly on the principle of thing and no... Read More

Busting the Dairy Myth ? The Truth About our Health and Dairy

Millions of people around the UK consume dairy products on... Read More

Alcohol as a Key Ingredient to a Healthy Diet

Evidence suggesting that alcohol is "cardio-protective" first appeared in the... Read More

Eating For Success: Breakfast For The Busy Corporate

The first place that we cut corners when we are... Read More

5 Tips To Lower Your Cholesterol

Cholesterol has been around for thousands of years. It's a... Read More

Explanation of Ambrotose

There are basically four major components, or essential molecular components... Read More