by Katie-Ellen

Created on: October 30, 2009

EQUIPMENT - plastic takeaway container with lid (holes poked in it with a skewer/scissors) or a jar covered with fine material and held on with a rubber band; and Seeds of your choice; NOT basic vegetable seeds as they may be treated with chemicals.

INTRODUCTION: Sprouts grow quickly, and it's fun to see them evolve into such a rich food source. They take up little space, giving one of the highest levels of nutrients per weight in the vegetable range. They're a quick source of goodness with approximately one tablespoon of mung beans providing just over a cup of fresh sprouts. The best temperature for sprouting is around the 18-22 mark).

HEALTH BENEFITS: Sprouts provide vitamin A, B and C. They contain protein, enzymes, amino acids and fibre, antioxidants and the essential fatty acids (EFA), which are necessary to sustain life. Sprouts are alkaline based and help to strengthen and maintain our immune system. After your seeds have sprouted, the vitamins and minerals within the seed can increase in volume by 100-1000 per cent. There are no additives or chemical sprays used to bring the sprouts to maturity.

HOW TO GROW YOUR OWN SPROUTS:

Place a tablespoon of dry seed in the bottom of your container Pour in enough warm water to cover seeds and soak overnight Rinse with fresh water (retain this water and water other plants with it) Rest the container on its side so the water drains out and place out of direct sunlight Rinse the sprouts morning and evening each day, retaining the water for other plants/drinking water for pets, pot plants etc. Gently rotate the container around to help separate and spread the seeds out

(they may take a little longer to sprout in cooler weather)

When sprouted (it can take 3-5 days, depending on the variety), rinse and store them in a sealed container in the fridge They will last up to five days to a week, so keep the growing cycle going for a continued supply Wash the jar/container before starting your next green crop of sprouts.

VARIETIES: There's a wide variety of sprout seeds that you can grow: alfalfa, mung bean, radish, broccoli, barley, wheat, snow peas etc. If you want the seeds to be blanched and pale in colour, sprout them in the dark and if you prefer the fresh green look, they just need a windowsill with filtered light.

WHERE TO USE THEM: In salads, sandwiches, baguettes, stir fries, omelets, added to bread mixes in the early stages, soups, dips, pasta and rice dishes, vegetable, fish and meat dishes.

WHERE TO FIND THE SEEDS: In hardware stores where vegetable seeds are sold, health stores or for larger quantities, try companies that specialise in sprouting seeds.

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