There are many ways to grow sprouts, finding a way that works simply and easily with your lifestyle and environment is essential. If you're somewhere warm and humid like us, then a sprouting bag or sieve is ideal so the sprouts get enough air-flow. If you're somewhere cool and dry then a jar or domed-sprouter is a good way to go so they get enough warmth and don't dry out too quickly. The way you sprout also depends on the seeds you are using, some are tiny and will fall through holes!
Never eat sprouts that are slimy, smell funny, are moldy or questionable in any other way. Do a little research on your seed type before you begin, they've all got different personalities and things to keep in mind. Isabell Shipard's book "How Can I Grow and Use Sprouts as Living Food?" is an excellent and thorough resource on sprouting, nutritional benefits and practical uses. We get our seeds from Australian Wheatgrass, who have great quality seeds and will post them to you.
Sprouting is a great way to have fresh food wherever you go, you can sprout whilst travelling, having them growing in a vessel in your car or on a boat, or you can even hang a sprouting bag off your backpack. It's a great thing to do with kids and they'll be that much more excited to eat them if they've grown them themselves.
Learn about the benefits of sprouting here.
SPROUTING IN A SIEVE
I always recommend this as a great place to start as most people have one in the kitchen so you're not having to invest in equipment while you experiment whether it will fit with your lifestyle. Get some seeds that are a bit bigger (won't fall through the holes in the sieve), mung beans or lentils are a good first sprout.
SPROUTING BAG
Try to source a Hemp sprouting bag - the fibres are naturally anti-bacterial. You can make one yourself too, just make sure the material is fairly loose-weave so that it drains well and breathes well. Sprouting bags can be used for any sprout and are ideal for humid environments and travelling.
SPROUTING JAR
For this you will need a jar with fairly straight sides ('lips' or 'shoulders' in jars create places for water to get stuck and not drain out), some loose weave gauze and a rubber band. You can have multiple jars on the go and are super fun to watch grow.
Never eat sprouts that are slimy, smell funny, are moldy or questionable in any other way. Do a little research on your seed type before you begin, they've all got different personalities and things to keep in mind. Isabell Shipard's book "How Can I Grow and Use Sprouts as Living Food?" is an excellent and thorough resource on sprouting, nutritional benefits and practical uses. We get our seeds from Australian Wheatgrass, who have great quality seeds and will post them to you.
Sprouting is a great way to have fresh food wherever you go, you can sprout whilst travelling, having them growing in a vessel in your car or on a boat, or you can even hang a sprouting bag off your backpack. It's a great thing to do with kids and they'll be that much more excited to eat them if they've grown them themselves.
Learn about the benefits of sprouting here.
SPROUTING IN A SIEVE
I always recommend this as a great place to start as most people have one in the kitchen so you're not having to invest in equipment while you experiment whether it will fit with your lifestyle. Get some seeds that are a bit bigger (won't fall through the holes in the sieve), mung beans or lentils are a good first sprout.
- Rinse the seeds then soak them overnight in water in a jar or a bowl (make sure there's lots of water in there - it's amazing how much they will soak up).
- In the morning pour them into your sieve and give them a little rinse under the tap. Rest the sieve in a bowl (to catch the drips) and cover with a tea towel (to keep the bugs off).
- Rinse them under the tap in the evening and the morning until they reach your desired size, usually 3-4 days but you can experiment with longer).
- Eat them straight away or put them in a container in the fridge (if storing them in the fridge make sure they are fairly dry and they will last longer without going mouldy). They should last 2+ weeks in the fridge but the sooner you eat them the more goodness you will receive.
SPROUTING BAG
Try to source a Hemp sprouting bag - the fibres are naturally anti-bacterial. You can make one yourself too, just make sure the material is fairly loose-weave so that it drains well and breathes well. Sprouting bags can be used for any sprout and are ideal for humid environments and travelling.
- Put seeds in bag (not too many – they will expand a lot), rinse and submerge bag in water (in a bowl or jar, make sure there's lots of water in there - it's amazing how much they will soak up) before you go to bed, leave overnight to soak
- In the morning open the bag and run water through, then hang somewhere cool & out of the sun where it can continue to drip
- Open the bag evening and morning and rinse water through (give them a little massage through the bag to break up any clumps forming)
- Eat when at desired length (you can ‘snack’ from the bag or put them in the fridge and start a new batch – wash your bag inbetween uses). They should last 2+ weeks in the fridge but the sooner you eat them the more goodness you will receive.
SPROUTING JAR
For this you will need a jar with fairly straight sides ('lips' or 'shoulders' in jars create places for water to get stuck and not drain out), some loose weave gauze and a rubber band. You can have multiple jars on the go and are super fun to watch grow.
- Rinse your seeds then soak in jar with water overnight (not too many – they will expand a lot & make sure there's lots of water in there - it's amazing how much they will soak up). Place loose weave fabric over the jar opening and fasten rubber band over to hold in place.
- In the morning drain the water (this can be done through the fabric - material acts like a sieve) and place upside-down on a slight angle to allow excess water to continue draining. Leave in this position. Ensure jar is kept out of direct sunlight.
- Rinse them under the tap in the evening and the morning and return them to their draining position. Continue this process until they reach desired size.
- Eat them straight away or put them in a container in the fridge (if storing them in the fridge make sure they are fairly dry and they will last longer without going mouldy). They should last 2+ weeks in the fridge but the sooner you eat them the more goodness you will receive.