Most of the following ideas were gleaned from
| Natural Meals in Minutes, by Rita Bingham |
methods and recipes.
Jump within page to:
 | Introduction
| The different seeds traditionally sprouted
| Growing sprouts
| Using your Sprouts
| How much sprouting seed you should store and tips on
purchasing | |
Different kinds of seeds you can sprout: (This list gives the popularly sprouted seeds and is not all enclusive as you can sprout any kind of seed.)
| Generally eaten raw: Alfalfa, radish, mung bean, sunflower, clover,
cabbage.
| Generally cooked: Kidney, Pinto and other miscellaneous beans.
| Eaten raw or cooked: Lentils, Soy beans, green peas and wheat. (In
addition, all the sprouts that are generally eaten raw can be easily
cooked.)
| Alfalfa: Alfalfa, one of the most popular sprouts, is a good source of
vitamins A, B, C, D, E, F, and K and is rich in many minerals, as well as
many enzymes needed for digestion.
| Radish sprouts are high in vitamin C and potassium and have a rich
flavor.
| Wheat is high in Vitamins B, C, and E and has three times the
vitamin E of dry wheat. Wheat also has many minerals.
| Mung Beans: These sprouts should be sprouted under pressure to
produce long and juicy sprouts. Mung bean sprouts are an excellent source of
protein, vitamin C, A and E, along with many minerals.
| Green Pea sprouts are rich in many of the B vitamins and vitamin C.
Green pea sprouts make a rich addition to any green salad.
| Soybeans: An extremely rich source of protein and vitamins A, B, C
and E. Soybeans are rich in minerals and lecithin. They can be sprouted
under pressure like mung beans.
| Kidney beans, pinto beans and miscellaneous beans: They are a good
source of vitamin C, many of the B vitamins and many minerals. Sprouting
these beans also changes their indigestible carbohydrates to digestible
carbohydrates thereby greatly reducing the intestinal gas they otherwise
cause.
| Lentils: Rich in protein, vitamin C and the B vitamins. They have a
mild ground pepper flavor.
| Buckwheat: Makes a great salad green. High in vitamins A, B, C and
D.
| Sunflower: Rich in vitamins B, D, and E, many minerals, and Linoleic Acid,
the W6 EFA.
| Do Not eat tomato or potato sprouts as they are poisonous. | |
Sprouts are easy to produce and require no special equipment or knowledge. All that is required to produce sprouts is seeds, moisture, warmth, darkness and maybe 10 minutes of your time every day. Methods vary from high tech production to something as simple as quart jar or a cloth covered pan. Perhaps the simplest method is to take your seeds, place them in a quart jar, and cover them with water to start the process.
Seed amounts to use per quart jar:
| 1/2 Cup Seeds: Wheat, All Beans, Rye, Oats, Rice, Sunflower,
Lentil, Hulled Buckwheat, and Garbanzo Beans.
| 2 Tablespoons: Alfalfa, radish, clover, cabbage. | |
For sprouts you are going to cook, let the sprout grow only as long as the seed. For sprouts you will eat raw (except wheat) let them grow up to 2-3 inches. Expose mature alfalfa, wheatgrass, buckwheat or sunflower sprouts to indirect sunlight for 4-5 hours. As they turn dark green their vitamin A content dramatically increases. (This is an important step, for if you don't, your sprouts will have only about 1 percent of this vitamin's RDA. Don't expose bean sprouts to sunlight as this will give them an unpleasant bitter taste.) When your sprouts have grown to the desired length, rinse them again, then put them in a sealed container with something to absorb the water on the bottom and store them in the refrigerator.
Sprouting mung beans under pressure
Place soaked beans in a small colander inside another container. Place several layers of burlap over the top of the seeds, then place a 3-5 pound bag of marbles or small stones on top of this. Water every two or three hours to ensure adequate moisture (this prevents the root systems from over developing in their search for water). Keep them in the dark at all times or they will turn bitter as they begin to green. When they are 2 to 3 inches long, remove them from the colander and refrigerate.
After sprouts reach their peak, they immediately begin to loose their vitamin C. Because of this, don't attempt to store sprouts longer than a week. Only grow small quantities of sprouts that can be used in a short period of time. If you plan on getting many of your vitamins from sprouts, it would be a good idea to have one or two small batches of sprouts growing all the time.
Cook sprouted beans using the same recipes you normally use. Sprouted beans cook in 2/3rds the time of unsprouted beans. Heat kills a percentage of the vitamins and enzymes gained by sprouting, so simmer or steam slowly depending on your recipe, and don't cook longer than necessary.
You can sprout a mixture of seeds to make great green salads all by themselves. You can also use raw sprouts in just about anything:
| Blended in drinks.
| Added to bean or lettuce salads.
| Mixed with already cooked breakfast cereals.
| Wrapped in tortilla or taco shells and smothered in your favorite sauce.
| Added to soups and stews just before eating.
| Sprout filled Won Tons.
| Put into sandwiches. | |
| Breads and biscuits.
| Soups.
| Pancakes.
| Eggs and omelets.
| Oatmeal or cracked wheat.
| Sauces.
| Mexican or Chinese foods.
| Potato Patties.
| Casseroles.
| Dips.
| Meatloaf.
| Any vegetable.
| Stir fried all by themselves.
| Even desserts. Really, the sky's the limit. | |
It is suggested that if you plan to get all your vitamins from sprouts alone, that you store up to 125 lbs of a variety of seeds per year per person. If you have other sources for your vitamins, it is suggested you have 30 lbs of seeds set aside for sprouts to be eaten raw, and 30 lbs of sprouts intended to be cooked per year per person.
Many specialty companies exist that deal exclusively in sprout seed. Usually these seeds cost several times more than other seeds of the same type. One study shows that mung beans sold exclusively for sprouting cost 4.5 times more than regular mung beans. Yet 99 percent of the time the cheaper seed will sprout and grow as quickly as the more expensive seed. It is the web page author's opinion that it is a waste of money to buy 'sprouting seed' over regular seed. Before purchasing a large amount of storage seed intended for sprouting, purchase a small amount and test it to see if it sprouts well.
Do not attempt to store your sprouting seed for more than 5 years unless it is stored in a cool (at least 60-65 degrees F) dry place. If you are storing large seed, it may be packed in the absence of oxygen. Seed may last up to 15 years stored in this way. As your seeds get old they will take longer to sprout, and you will progressively get more seeds that won't sprout. The key again is rotate, rotate, rotate.
Use several different kinds of sprouts to find what you like before purchasing a large quantity of seed. Do not purchase seeds intended for anything except human consumption. Many seeds processed by farmers and gardeners for planting have been treated with fungicide and or insecticide agents and are very poisonous. These seeds are usually, but not always dyed red. If in doubt, ask.