Sprouts are packed with nutrients and come in a variety of flavors, from mild to spicy. Have a batch growing at all times so you can quickly snip a few to add to a sandwich, throw into a salad, or jazz up a dip. Sprouts can dramatically change an everyday meal into something sensational without having to glop on extra sauce or extra calories for the sake of flavor.
Mason Jar Sprouting Method
This method is so quick and easy to do that you can make a fresh batch of sprouts each week. If you plan it right, you can start a jar a few days before a dinner party and have fresh sprouts ready to serve to your guests.
Choose seeds intended for sprouting from a supplier that labels them as free of pathogens and chemicals. Salmonella and Escherichia coli outbreaks have happened with commercially grown sprouts that were grown from contaminated seeds. As with any food preparation, it’s important that you use clean and sanitary methods to avoid any unintentional illness outbreaks when growing and using sprouts. Start with some easy seeds like alfalfa or mung beans if you are new to sprouting. These common sprouts are familiar and mild tasting. Move on to mustard and radish when you’re ready to try sprouts that offer some zing.
What you will need
• Mason jar
• Cheesecloth
• Rubber band
• Seeds for sprouting
1. In a clean, sterile Mason jar, add 1 to 2 tablespoons of seeds. Any large glass jar can be used to sprout seeds, so save those pickle jars and reuse them!
2. Cover the seeds with water and place a square of cheesecloth over the opening. If you are using a Mason jar, the metal ring can be used to secure the cloth. Otherwise, a rubber band will do the trick. Swirl the seeds around in the jar and drain the water out through the cheesecloth.
3. Add fresh water to cover the seeds again, and allow them to soak at room temperature for at least 8 hours or overnight. Read the seed packet, as soaking times may vary for different types of sprouts.
4. Drain the soaking water and give the seeds another rinse with fresh water. Drain as much water out as possible by placing the glass jar on an angle in a bowl or resting it in the sink drain. (The seeds cannot sit in water or they will rot.) Resting on an angle allows for water to weep out and for fresh air to circulate in.
5. Continue to rinse and drain the seeds in this matter several times a day as the sprouts grow. Sprouts do not need sunlight to grow, since they are the infant stage of a plant. Most seeds only take a few days—3 to 7 days on average—before being ready to harvest. They are ready to eat as soon as they begin to turn green.
6. When the sprouts are ready for harvest, give them one final rinse in a colander, then allow them to air dry and store in a covered bowl or clean fresh jar in the fridge. Most sprouts will last about a week; when timed right, a new batch can be ready just when the previous batch is exhausted.
Terra Cotta Saucer Method
Not all sprouts use the same method to grow. Mucilaginous seeds such as chia, arugula, cress, and flax work great using the terra cotta saucer method.
What you will need
• Unglazed terra cotta saucer
• Misting bottle with water
• Muslin cloth or crop cover fabric
• Plastic saucer
• Seeds for sprouting
1. The rinse, drain, and repeat method is not used when you grow mucilaginous seeds. Depending on the size of the saucer, evenly distribute 1 to 3 tablespoons of seeds, then cover with at least 1.5 times as much water.
2. Allow the seeds to absorb the water and swell in size—it takes a few hours, usually. They become gummy and appear glossy as their seed coats imbibe moisture. Cover the saucer with muslin cloth or a square of crop cover fabric and move to a dark area on the countertop.
3. Mist daily using a water bottle. The seeds must not dry out, but don’t allow them to sit in standing water that could cause them to rot. To ensure adequate moisture is being provided, a water-filled plastic saucer resting under the terra cotta works great—the clay saucer absorbs the moisture and keeps the batch from drying out.
4. In about 5 to 7 days, depending on the variety, sprouts will be ready to harvest.
Microgreen Planting Tray Method
Microgreens are the next stage of sprouts since they are grown on to develop roots and the first set of true leaves. These are grown in soil and clipped just above the soil line. Seeds commonly used for microgreens include peas, broccoli, beets, carrots, and mustard greens.
What you will need
• 2 black trays without holes
• 1 black tray with holes
• Cell pack liner (optional)
• Soil
• Seeds for sprouting
1. You can choose to fill a black tray with holes with a thin layer of soil or use a cell pack liner. I like to use a tray with holes, since some sprouts take longer to grow than others. This allows me to pull the pack from the tray and start it in another tray for successive growing.
2. Sprinkle the seeds on top of the soil, pressing on them gently to ensure good contact. Mist the surface with water to thoroughly moisten the batch.
3. Place this tray into a tray with no holes. With this method, water won’t seep out onto the countertop when you get past the misting stage and need to water the crop directly.
4. Cover the tray with an inverted black tray that has no holes for 2 to 3 days, until the seeds start to grow. Remove the cover as soon as you see the seeds break, as they can quickly become moldy if left too long.
5. Once the seedlings have their first seed leaves—the cotyledons—move the tray to a sunny window or put it under a grow light.
6. Harvest when the plants have developed their first two true leaves after the cotyledons. Add to your recipes and enjoy!
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