Select clean, whole seeds . . . the best you can find. Make
certain they haven't been chemically treated in any way,
however, because the poison could have damaged the embryo
which might cause the seed to rot instead of sprout.
Needless to say, the treatment might also sicken or poison
you.
RELATED CONTENT
Wash the seeds thoroughly, pick out any chaff or cracked
hulls and check the grain or whatever for fertility
(sterile seeds float).
It only takes about a tablespoon of alfalfa seeds and two
or three times that amount of beans or peas to "plant"
25-30 square inches. Soak the seeds overnight in a warm,
dark place (such as a kitchen cupboard) in about three
times as much water as you have seeds. The water should be
warm (70-80°) and free of chlorine and flourine (which
can sterilize the tender embryo). Some of the smaller
seeds—alfalfa, clover, etc.—will sprout without
this overnight soak but it won't hurt them.
Pour the water off the next morning and save it to add to
fruit juices or use as stock (it's loaded with
water-soluble vitamins and minerals). The seeds will have
doubled in size and should be rinsed carefully to avoid
mold.
Place the seeds in a warm, moist, dark container. Flush
every four to six hours with water to clean the developing
sprouts and to insure adequate moisture for their growth.
Be absolutely certain the seeds drain well after each
rinsing, however, for they'll sour and rot if left standing
in water. Remember too that some heat will be generated by
the sprouts. They'll need a little ventilation so don't
cover them too tightly.
In three to six days, depending on temperature (80-90°
is best for most) and seed variety, your sprouts will again
have doubled or tripled in volume and you'll have yourself
some mighty good and nourishing eating. The greater number
of shoots are at peak vitamin potency 60 to 80 hours after
germinating . . . but personal preferences in taste,
texture and appearance may persuade you to let yours grow
longer.
Soybeans, peas and alfalfa are about right when their
sprouts are two to three inches long. Grain shoots should
be eaten when much shorter—about the length of the
kernel itself—or they're bitter. Sunflower sprouts
also develop a rather unpleasant tangy taste when they
exceed the length the seeds from which they develop. The
lentil sprout is best when about an inch long, while shoots
from the mild-flavored mung bean may be allowed to reach a
length of three or four inches before harvest. By the way,
some people pluck the seed hull from each sprout before
serving but that's a waste of time and good nutrition . . .
eat the whole shebang!
Page:
<< Previous 1 |
2 |
3 |
4 |
5 |
6 | 7 |
8 |
Next >>
