How To Grow Your Own Sprouts

By April 11, 2017April 9th, 2021No Comments

Vegetable of the Month are Sprouts

With this beautiful weather outside many of us are starting to think of gardening and farming! I urge everyone to plant a fruit, vegetable or herb this year even if you do not have any yard space. It is so easy to purchase planter boxes and create a mini garden in your home!

Sprouts are packed with all the nutrition a plant needs for growth and life! The most popular sprouts today are alfalfa and bean, but you can sprout any raw nut, seed, grain or been! Sprouting brings out the enzymes in the food which makes them easier to digest. Enzymes help to break down the food into easily digestible particles to be absorbed by the intestines and transported to every cell in the body.

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Sprouts are what we call alive food and should be eaten raw or lightly sautéed. You do not want to heat the sprouts too high as the enzymes will be denatured and the benefits lost. Sprouts are also packed with a variety of vitamins, minerals and anti-oxidants to fight off disease and support the immune system.

You can purchase sprouts and your local grocery or health food store. Another option is to sprout your own beans, grains or seeds!

How to grow your own sprouts: Written by Cultures for Health

• Rinse ½ cup seeds/grains/lentils, remove any stones or debris, and place in a quart-size sprouting jar or other sprouting container.

• Add 2-3 cups water, filling the jar three-quarters full; cover jar with a sprouting screen or mesh sprouting lid. Soak for at least 8 hours or overnight.

• Drain and rinse thoroughly. Invert the jar over a bowl at an angle so that it will drain while still allowing air to circulate.

• Repeat rinsing and draining 2-3 times per dayuntil sprout tails appear. Taste sprouts (not seeds/grans/lentils) daily; discontinue rinsing and draining when sprouts have reached desired length and flavor.

• Drain for several hours before cooking or transferring to a covered container

• Use the refrigerated sprouts within one week.


Written by Kelly Carter