Growing Sprouts at Home

Learn how to grow sprouts anywhere and on the go, as well as delicious and healthy sprout recipes.


| January/February 1977


"I'm convinced," says Gay Courter, "that sprouts do contain a varied and powerful battery of nutrients, rivaling citrus fruits in vitamin C and beef in protein, and surpassing almost any other known food source in completeness."

And if that isn't enough to convince you to try raising and eating your own homegrown shoots, Gay Courter (author of The Beansprout Book) adds that the squiggly little vegetables are delicious, quite economical, and an ideal food for weight watchers (one fully packed cup of mung, alfalfa, or radish shoots, for instance, contains only about 16 calories).

Perhaps most important of all, sprouting is fun — and easy for hikers, students, farmers, salesmen, truckers...or anyone who wants to enjoy fresh and natural food all year round. "If you can reach a supply of water twice daily, and if the temperature is within the range of comfort for human habitation," Gay says, "there's no place too small or remote for sprouting!"

Choosing Seed Sprouts

Experts contend that virtually 99 percent of all vegetation is edible in the sprout stage, but you shouldn't try to cultivate either potato or tomato sprouts, which are said to be poisonous if eaten in quantity.

The most common beans, seeds, and grains for sprouting are alfalfa, lentil, mung, rye, soy (yellow), wheat.

There's no reason not to experiment. Test seeds planned for your vegetable or flower garden. The only problem is finding seeds that will sprout consistently and sprouts that taste good. When trying a new or esoteric sprout, begin by sprouting only one tablespoon of dried seeds as a test.





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