Re: More Sprouts Turn Brown UPDATE

[Guest guest]

Melody is correct...I have done mostly sunnies,buckwheat and broccoli and my

success has been growing in a baby blanket or in organic soil

Jane

>

> Ah, Jane grows them as microgreens (using a growing medium). Me? I only tried

(in my earlier days) to sprout them in my mason jars.

>

> Never worked. lol

>

> Melody

>

> > >

> > > I have never had any problems growing broccoli at all...I've grown it in

organic soils and it is very vigorous

> > > Jane

> >

>

>

[Guest guest]

I guess it depends on how bad you want them. Yes from SproutPeople, but Handy

Pantry organic seeds are about the same as broccoli. I figure it wouldn't take a

whole lot in a salad. It wouldn't be the bulk of the volume, just a little

taste. It's the 7-10 day sprout time that's scary; I'll wait until I have some

other success before attempting. It is too pricey to waste!

Dona

>

> Wow, onion sprouts. Too pricey for me.

>

> I'd love to hear about it from other sprouters.

>

> Melody

[Guest guest]

Mel,

The mustard here is a plant that is a cousin to cabbage and broccoli. It seeds

are used to make the condiment mustard.

The sprouts are sharp and tangy in taste, but mixed with out sprouts is really

quite good. It is not as hot and spicy as Chinese Mustard.

ew

Re: More Sprouts Turn Brown UPDATE

Hi :

I've never tried the Hot Mustard mix. Probably because I think it will taste

like the hot mustard in the chinest restaurant. Does it taste like that?

Thanks, Melody

---

[Guest guest]

Please take my name & e-mail address off your list!

Thank you!

> >

> > I think sprout people describes the Hot Squared mix as similar to

horseradish....

>

[Guest guest]

Radish have more of a bite.

>

> Re: More Sprouts Turn Brown UPDATE

>

> How would, let's say, the radish sprouts, compare to the mustard sprouts (in

strong taste I mean)? Which are spicier(hotter)?

>

> Thanks, Melody

>

>

>

[Guest guest]

I don't know, if someone brought me sprouts every week, I might just let them. 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Saturday, June 2, 2012 9:46 AM

Subject: Re: More Sprouts Turn Brown UPDATE

 

Ernest, I think she means she had 1/3 to 1/2 cup of SPROUTS, not seeds. And I

don't mean to hijack this thread but I have to sshare this.

I have NEVER made 1/3 cup of anything in my life. My sprouts grow so tall and

hearty, I have to make sure I can give them away.

And this morning (you'll love this), at breakfast I happened to mention that I

recently had a bumper crop of sprouts and would anyone like a ziplock bag

tomorrow morning when I come to breakfast.

They said " oh yeah, we'll put them on omelettes. So tomorrow I'll bring little

ziplock bags for the gang.

I bet someday at least one of them will say " Melody, how do I get to grow my

own? "

Wouldn't that be something? lol

And I bet that as soon as Dona starts sprouting in the Sproutgarden, she'll see

what I'm talking about.

Melody

Melody

>

> Dona,

> Are you saying that you start with 1/3 to 1/2 cup of seeds? If so, that's far

too much. Two rounded tablespoons of small seeds, work just right. Seeds start

small, but when they grow, the get crowded. They need room to grow and need to

breath.

> ew

> More Sprouts Turn Brown UPDATE

>

> My last batch (#7) of broccoli sprouts was looking pretty good with the spring

water, but did eventually start turning brown during day 4. I sent a message

(answered very quickly) to SproutPeople. Unfortunately, my message went the way

emails often do - Kate apparently stopped reading before the end where I gave

all my growing details and said maybe it was too hot or not drained well enough.

Suggested I stop sprouting them before they turn brown. But, with only 1/3-1/2

cup of sprouts at that point, it's just too much effort for the rewards. So, I

just ordered a Sprout Garden from Amazon, which will arrive on Tuesday. I will

not throw away the Easy Sprout, though. Hopefully will find a future use.

>

> I thank all of you for your very thoughtful responses, and hope I have better

results with my new toy. I'm really looking forward to moving beyond broccoli

attempts.

>

> Dona

>

>

>

>

>

[Guest guest]

I haven't done mustard sprouts.  However, if they taste like the mustard at

Chinese restaurants, then I think radish sprouts are not that strong.  I had my

radish sprouts mixed with broccoli and clover so they could have been toned down

by the other sprouts, too.    I found that I liked them and I don't usually

eat radishes unless they are sweeter and not too hot.  I have been thinking of

growing some radishes but I'm not sure I'd eat them.    I thought the sprouts

would be a good way to put in the radishes.   as they are so much more mild

that radishes.

 

Do you hae any 3 or 5 seed mixes?  Ones I have had radishes in with the other

seeds.  I could only taste radish and a bit of sweetness which I figured was

from clover.  I like the idea of onion sprouts.  I may have to look for

those.  I love onions, but not really hot ones. 

 

 

 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Saturday, June 2, 2012 9:50 AM

Subject: Re: More Sprouts Turn Brown UPDATE

 

How would, let's say, the radish sprouts, compare to the mustard sprouts (in

strong taste I mean)? Which are spicier(hotter)?

Thanks, Melody

>

> Mel,

> The mustard here is a plant that is a cousin to cabbage and broccoli. It seeds

are used to make the condiment mustard.

> The sprouts are sharp and tangy in taste, but mixed with out sprouts is really

quite good. It is not as hot and spicy as Chinese Mustard.

> ew

>

> Re: More Sprouts Turn Brown UPDATE

>

> Hi :

>

> I've never tried the Hot Mustard mix. Probably because I think it will taste

like the hot mustard in the chinest restaurant. Does it taste like that?

>

> Thanks, Melody

>

> ---

>

>

>

[Guest guest]

The woman across the streets is in retail. She gives me stuff. I will give her

sprouts every week for the rest of her life. lol

Even if she didn't, it's so cheap and it's so fun to see the expression on their

faces when they get the sprouts and then they bring them to their families and

then they return home and tell me stories about what the families said when she

walked in with the bags of brassicas. They LOVED them. And I found a way to

get more bang for my buck out of the brassicas. I seem to be VERY lucky in the

amount that I produce.

Melody

> >

> > Dona,

> > Are you saying that you start with 1/3 to 1/2 cup of seeds? If so, that's

far too much. Two rounded tablespoons of small seeds, work just right. Seeds

start small, but when they grow, the get crowded. They need room to grow and

need to breath.

> > ew

> > More Sprouts Turn Brown UPDATE

> >

> > My last batch (#7) of broccoli sprouts was looking pretty good with the

spring water, but did eventually start turning brown during day 4. I sent a

message (answered very quickly) to SproutPeople. Unfortunately, my message went

the way emails often do - Kate apparently stopped reading before the end where I

gave all my growing details and said maybe it was too hot or not drained well

enough. Suggested I stop sprouting them before they turn brown. But, with only

1/3-1/2 cup of sprouts at that point, it's just too much effort for the rewards.

So, I just ordered a Sprout Garden from Amazon, which will arrive on Tuesday. I

will not throw away the Easy Sprout, though. Hopefully will find a future use.

> >

> > I thank all of you for your very thoughtful responses, and hope I have

better results with my new toy. I'm really looking forward to moving beyond

broccoli attempts.

> >

> > Dona

> >

> >

> >

> >

> >

[Guest guest]

Oh, I had no idea. Mustard sprouts have less than a kick than the radish?

That's cool to know. I just might order them the next time I need seeds. But

I'm good to go right now.

Mel

>

> Radish have more of a bite.

> >

> > Re: More Sprouts Turn Brown UPDATE

> >

> > How would, let's say, the radish sprouts, compare to the mustard sprouts

(in strong taste I mean)? Which are spicier(hotter)?

> >

> > Thanks, Melody

> >

> >

> >

[Guest guest]

The radish are intensely strong versions of the fully grown salad radish. Great

in a mix, I've never grown them alone and don't think I'd like them on their

own. But they are suprisingly pleasant in a mix. The mustard is a little milder

but still has a kick to it; I certainly don't notice mustard sprouts quite so

much as I do radish.

It's a salad leaf in its own right in the Uk that we buy still growing in little

punnets alongside cress. Cress and mustard is often bought mixed in the punnet.

Probably the same on the other side of the Atlantic, I don't know.

I put both mustard and radish in with my mixes. There's a lovely red radish

seed which actually grows a deep purpley-red, it makes the mix look pretty as

well as adding a little bite to the flavour. Both the red and plain radish form

shorter, chunky, slightly bigger leafed sprouts.

I recommend them for the variety. I've also grown them with broccoli and they

seem to detract from the cabbagey-ness that broccoli sometimes has.

Charlotte

>

> Oh, I had no idea. Mustard sprouts have less than a kick than the radish?

That's cool to know. I just might order them the next time I need seeds. But

I'm good to go right now.

>

> Mel