How to Grow Sprouts

Learn the step-by-step process of how to grow sprouts and the health benefits of growing them organically.

| November/December 1971

  • Growing sprouts
    Sprouts are truly a miracle food. You can grow them almost any time and any place on only water, air and sometimes a little sunlight.
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    You can produce a new crop every two to six days with a total of, maybe, 10 minutes work.
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    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.
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    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.

  • Growing sprouts
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Sprouts: a miracle food for a nickel a pound. One of the basic tenets of the (Heaven forbid!) Protestant Ethic is you don't get something for nothing . . . and the way we've allowed the system to become organized, that's certainly true. In fact, you could say more than true.

Consider the rather small pile of devitalized and fortified, homogenized and separated, treated, processed, preserved, bleached and embalmed plastic food the local supermarket just traded you for that rather large stack of hard-earned bills. Clearly a case, say the malcontents among us, of getting nothing for something . . . and they may be right.

Well, there is a way out of this dilemma because you can grow your own completely natural, unprocessed and unpoisoned food at home . . . on pennies a day . . . fresh all year round. Yep. And unbelievable as it may sound, you can do it without a degree in agriculture, complicated machinery, fourteen kinds of fertilizer or a single, solitary cubic inch of soil.

What's more, you can raise this "garden" anytime and anywhere . . . in your own kitchen, crossing the country in a camper or sitting on a flagpole. And finally, the "vegetables" you produce will be many times tastier, much more nutritious and far less expensive than anything you can buy. If that's not something for nothing, it's an awful lot for mighty little.

Naturally, since such a food is almost too good to be true, our Western heritage-famed for DDT, thermonuclear bombs and the pop-top beer can—has neglected to advise us about it. (Maybe because it's so hard to exploit commercially?) Yet almost every primitive tribe and the entire Eastern world—back to the dawn of recorded history—has made good use of . . . sprouted seeds, or sprouts.

Sprouts: Miracle Food

Sprouts are truly a miracle food. You can grow them almost any time and any place on only water, air and—sometimes—a little sunlight. You can produce a new crop every two to six days with a total of, maybe, 10 minutes work. They're more nourishing than milk, fresh meat . . . or anything: you could live almost indefinitely on nothing but sprouts if you wanted. They store exceptionally well in a refrigerator and can even be dried. You can eat them thousands of ways . . . on breakfast cereal, in fresh salads, steamed, in scrambled eggs, sprinkled on soups, in meat loaf, as a major ingredient of the world's absolutely best tasting and most nutritious bread, fried, in stews, blended into health drinks, as a sandwich filling, in desserts, as a snack. And even at today's inflated prices, sprouts will cost you only moat about five cents a pound.  

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