Photo by Atelier Joly, courtesy Wikimedia Commons
Trying to eat fresh, healthy, and locally in the winter months in St. Louis becomes a challenge when we find ourselves limited to root vegetables and hearty fruits. There inevitably comes a time each winter when we crave something a little more, well, green.
Look no further than home sprouting. Sprouts are easy and inexpensive to grow and offer concentrated sources of vitamins and minerals. For a plethora of information regarding the health benefits of sprouts check out The Sprouting Book by Ann Wigmore.
I recommend one of two methods for a quick and easy jumpstart into the world of sprouting. The least time and labor-intensive option would be to purchase an automatic sprouter. You can also go the frugal (and just as effective route) by using the homemade jar method.
For the jar method, begin with wide-mouthed jars (such as ½ gallon mason jars). You will also need cheesecloth or nylon mesh screening, which will be used to cover each jar while allowing air to circulate. If sprouting small seeds cover just bottom of the jar with seeds. Larger seeds should fill the jar about 1/8th of the way up the jar. Johnny’s Seeds is a great place to purchase seeds for sprouting.
Cover the jar with cheesecloth and secure using a rubber band. Fill the jar halfway with water and allow the seeds to soak for the required length of time indicated on the seed package (four to six hours for small seeds and twelve hours for large seeds). After this time, drain off the water by placing the jar at a 45 degree angle, mouth down, in a place where it can drain freely.
Ideally, sprouts should be rinsed twice a day to remove waste produced by the sprouts. Do this by placing the jar under the tap and filling it with water until it overflows. Replace the jar at a 45 degree angle to drain excess water.
In a few days (depending on the type of seed being sprouted) you will have mature sprouts that are ready to harvest, store, and eat. Enjoy your sprouts in sandwiches, salads, smoothies, and breads of all types.
For more sprouting information visit this great sprouting website.
Stephanie Jansing, a 2009 Earthdance Apprentice, is a Registered Dietitian and aspiring farmer with a passion for cooking up delicious meals using local ingredients from the farmers market.
