What if we told you about a nutritionally dense, exceptionally tasty crop you could grow with no soil, minimal water, and zero weeds to pull that would be ready to harvest in just four days? We're not crazy . . . we're crazy about sprouts! Sprouts are the brand new stem and leaves that emerge from the seed. If left to grow, they'll turn into a full-fledged plant. If eaten just after sprouting, they make a most delicious addition to salads, sandwiches, stir-fries and on top of just about anything. Some of our favorites include:
- Alfalfa--the old-school classic
- Adzuki bean--rich bean flavor
- Mung bean-substantial, crunchy, juicy
- Arugula--spicy and peppery
- Clover--nutritious and flowery
- Lentil--tender and mild (eat before sprout fully emerges)
- Onion--complex and spicy
Ready to start sprouting? You'll need a mason jar, a screen for the top of the jar, seeds, water and sunlight. Here's how:
- Add 1/4 c seeds to jar (more for a larger jar).
- Add 1 c water.
- Allow to sit for at least 4 hours or overnight.
- Pour water out through screen top, add more water, swish around and pour out again. Set jar on windowsill (setting jar on its side will allow the seeds to spread out). Do this twice a day for 4 days.
- After about four days of rinsing, draining and sitting on windowsill, your jar will be filled with gorgeous, tasty, nutritious sprouts!
- Eat right away or refrigerate for 1-2 days. Best fresh. Because they are grown in warm conditions, children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts (including alfalfa, clover, radish, and mung bean sprouts).
Looking for inspiration for growing and cooking your bounty? Check out our Tasty Sprouts board on Pinterest!