Sprouts etc.

[Guest guest]

The easiest seeds to sprout, I think, are mung beans, garbanzos, lentils,

wheat berries, and alfalfa. The biggest concern is that you get food grade

seeds; getting them from the local nursery might mean you'd be getting seeds

treated for soil growing.

THE PROCESS:

Check whatever seed/bean you are using for any interloper, like stones or

leaves/grasses, and remove if found. Soak about 1/4 cup of your selection

covered with cool or tepid water overnight in a quart jar.

The next day, rinse with cool water and drain** them thoroughly. As you

drain the seeds rotate the jar so that the seed attach themselves to the

side of the jar; this spreads them out and will keep them from rotting as

can happen if they are all clumped together.

**Draining them is quite easy if you cover the jar with fine nylon netting

(I've used tulle nylon netting [the kind used in bride's headpieces] folded

a couple of times to make the net even smaller) fastened with a rubber band

or with the outside piece of the two piece canning lid; this will eventually

rust out because of continually being wet. Some health food stores sell

plastic lids with a fine metal net inside of it.

Place the jar, still covered with netting or possible cheese cloth, on its

side in a darkish place (I use a cabinet shelf). One layer of a damp cloth

can be laid over the mouth to keep an even flow of air and humidity on the

seeds.

Rinse the sprouts two times a day ­ three if it is hot where you are keeping

them ­ and make sure to drain them thoroughly each time.

Sunflower seeds are sweetest if used when the sprout is only 1/3 the length

of the seed. Most of the bean sprouts can be eaten about the third day, or

when they are about 1/2 " to 3/4 " high. Alfalfa sprouts take about five

days and have some special instructions making them a little more

persnickety to grow. I like the flavor and don't mind the extra time it

takes to produce them.

When 'Dawdling in the Delta' in California, I would make sure to take some

beans to sprout on the boat for salads and fresh additions to cooked meals.

M-m-m-m-m-m good.

Ruth