Seeds for Sprouts
Sprouts are one of the most complete and nutritional of all foods that exist. Sprouts are rich with vitamins, minerals, proteins, and enzymes. Their nutritional value was discovered by the Chinese thousands of years ago. Recently, in the U.S., numerous scientific studies have shown the importance of sprouts in a healthy diet.
Growing and eating sprouting seeds has become more than a health food fad. Freshly grown sprouts are now widely used as a unique way of creating different food dishes that vary in taste and texture, and provide healthful nutrition. Sprouts vary in texture and taste depending on the vegetable variety. Some are spicy (radish), some are hardy for use in oriental food (adzuki bean), and other are more delicate (alfalfa) for use in salads and sandwiches to add moistness and texture. Sprouts may be grown in inexpensive wide-mouth glass jars, on moist sponges, on blotter paper, or in plastic trays or we recommend our ‘Kitchen Garden’ Deluxe Two Tray Seed Sprouter.
Sprouting Seeds Available. Alfalfa, Curled Cress, Clover, Lentils, Wheat, Daikon Radish, Adzuki Bean, Soybean, Mung Bean, and 2 custom blends of seeds.
California Harvest Mix Contents: Clover, Radish, Wheat, and inert.
Stir Fry Mix Contents: Green Lentils, Soy Beans, Mung Beans, Cracked Wheat.
All our sprouting seeds are un-treated and chemical free, several are certified organic.
General Sprouting Instructions – individual varieties of sprouts may require a different method.
Most sprouts are ready to eat in 3-10 days.
1. Put seeds into a bowl. Add 2-3 times as much cool (60-70 degree) water. Mix seeds up to assure even water contact for all. Allow seeds to Soak for 10-12 hours.
2. Drain off the soak water. Rinse thoroughly with cool (60-70°)water. Drain thoroughly.
3. Set anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses.
4. Rinse and Drain again in 8-12 hours. Rinse and Drain once or twice a day to keep sprouts fresh.
5. Taste your crop at EVERY RINSE – including the very first – just after the Soak period. The soaked seeds are already alive and though they may not taste their best, they are still very nutritious.
6. Grow them for as long as you like (as long as you continue to Rinse and Drain every 8-12 hours) and find out for yourself when they are most delicious! If you grow for a week you’ll have grass growing as well as roots.
Harvest Your Sprouts. Be sure to Drain them as thoroughly as possible after your final rinse.They will store best in your refrigerator if they are dry to the touch.
Refrigerate: Transfer your sprout crop to a plastic bag or into a sealed plastic or glass container of your choice and put them in your refrigerator.
Note: Grains do not store well in refrigeration so you should try to grow just what you need.
It isn’t actually that they store poorly, it is just that grains are cool weather crops, so although they slow down quite a bit, they continue to grow – even in the refrigerator.
Experiment! Have Fun! It’s All Good!
Health Safety Note
Sprouts are fresh when their roots are moist and white or cream in color and the sprout itself is crisp. Avoid any sprouts with yellowing or graying roots or any sign of decay. Give the sprouts the sniff test – fresh sprouts have a clean, fresh aroma. Keep sprouts refrigerated and use them within a few days. Finally, wash hands with warm, soapy water before and after handling all foods.