Sprouts

Sprouts

After the series of blogs on preparing beans, some interest was expressed in learning how to make sprouts in one’s own kitchen.

This is very wholesome and healthy activity but I like it anyway, so will gladly share my method of growing sprouts at home.

The first question to answer is: what kind of sprouts do you want to eat? Most any kind of seed that develops into an edible plant is a possibility, but some work much better than others. Grains and beans are good choices as they grow quickly and easily.


I have tried quite a few but my favorite is plain old alfalfa. From start to finish you can have edible sprouts from those seeds in three to five days. They taste delicious plain or sprinkled onto other food, such as a bean dish.

Alfalfa seeds are tiny, about the size of a pin head as is evident from the above photo (in the background are other homemade concoctions – tincture of Hawthorn berries in red wine, red cabbage sour kraut and kim-che).


To begin the process, take two tablespoons and put into a small bowl. Cover them with water and allow to stand overnight.

The seeds will eagerly soak up the water, which initiates their quest into the light of day.