Kitchen Counter Gardening: Try Sprouts

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Safe Sprouts

Since 1990, more than a dozen outbreaks of food poisoning have been traced to commercial sprouts, so some people have harbored suspicions about their safety. Should we worry, even if we grow the seeds and sprouts ourselves?

Probably not. Because sprouts are grown at room temperature in moist conditions, they can foster bacterial growth. But these days, most seed sold for sprouting purposes has been tested for bacterial traces. As long as you start with uncontaminated seeds, use clean jars and water, and refrigerate sprouts when they attain perfection, the risk of growing a secret crop of Salmonella is next to nothing.

To prevent possible bacterial contamination when growing plants for seeds you plan to sprout, never use fresh manure near the plants, and store your seeds in airtight containers secure from dirt and mice.

How to Sprout Seeds

In order to sprout, seeds need only be kept moist and in contact with air. There are several convenient sprouting kits available (including great automatic sprouters), but the following methods fulfill the simple requirements. With any method, first rinse your seeds a couple times, then soak them overnight in a clean jar of water.

Hemp bag method: Dump the soaked seeds into the bag, wet it thoroughly, then hang the bag on a hook to drain.

Jar method: Dump the soaked seeds in the jar. Cover jar with fine-mesh cheesecloth or window screen. Secure with a rubber band around the lip. Turn the jar over into a container with a wider mouth to catch dripping water.

For the freshest and best-tasting sprouts, rinse and drain the seeds (and then the sprouts) at least a few times a day. You can begin to harvest your fresh sprouts as soon as the tails emerge, which is when they are sweetest. Or let them grow an inch or two to determine when you like them best. Store in the refrigerator; they’ll stay yummy for a few days.

Get Your Sprout On!

For a complete list of sprouting seeds and when to harvest them, plus growing tips and even more tasty recipes, search our website. To learn even more, check out Steve Meyerowitz’s book, Sprouts: The Miracle Food.

Scallops on Wilted Pea Shoots

In this dish, the delicate texture and flavor of sea scallops complement the mild-flavored and lightly wilted tender sprouted peas (shoots).

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