Growing Sprouts

Sprouts have been popular among the health food crowd and in Asian cooking for quite some time, and with the recent movement toward organic foods and growing one’s own produce, their popularity is becoming more mainstream. Sprouts have a delicious crunch, are packed with nutrients, and are easy to grow at home, but some important safety factors must be taken into account. Read on for everything needed to know to grow sprouts successfully and safely.

Sprouts vs Microgreens

The difference between these two tasty greens is actually quite simple. Sprouts are grown in water and eaten roots and all while microgreens are grown in soil and harvested in the traditional way with the roots left behind. Microgreens are the safer of the two and a better choice for those with health concerns or who may not have the time needed to make sure sprouts are grown safely.

Safety

Since sprouts are grown in water and darkness, there is a risk of bacterial contamination, especially E. Coli and Salmonella. To reduce this risk, the seeds, beans or nuts must be rinsed 2-3 times a day. Failure to do so results in spoilage and possible bacterial growth.

To further prevent illness it’s recommended that the very old, very young, pregnant women and those with impaired immune systems avoid raw sprouts completely.

Supplies

To grow sprouts all that’s needed is a glass jar or two (or a bowl for larger seeds and beans), some cheese cloth or a clean nylon stocking, distilled or spring water, and the type of sprouts desired. Here are some of the most popular:

• Seeds: Alfalfa and Clover
• Beans: Lentil, Mung (the ones most often used in Asian dishes), and Garbanzo
• Nuts: Almonds and Hazelnuts
• Grains: Wheat berries, Oats, and Rye.

Growing

To begin, measure out the desired grains, nuts, beans or seeds:

• Small seeds: 3 tablespoons
• Large seeds: about ½ cup
• Beans, nuts and grains: about 1 cup

Spread out evenly on a clean tray and inspect for any small stones, dirt, broken seeds, or other debris. Once finished pour into a strainer and rinse thoroughly, then transfer to a glass jar or bowl. Cover with distilled or spring water up to 2 inches or so above the seed level and let soak overnight. The next day, cover with the cheesecloth (fasten with a rubber band) or the nylon and drain, then rinse thoroughly and drain again. Jars can be tilted in a glass or plastic baking dish or container and allowed to drain. Cover with a towel to keep light out. This routine must be followed the same evening and at least twice daily for 4-5 days. The sprouts must not be allowed to stand in water at any time after the initial overnight soak.

NOTE: Some sprout growers suggest saving the water to cook with or to water houseplants, but this is not recommended due to the risks of bacterial contamination mentioned earlier. It’s safer to simply discard it.

Harvest and Storage

Most seeds, nuts, beans and grains will sprout by the 4th day, at which time they can be given some light. Harvest and enjoy once the sprouts are 3-5 days old. Once they are 4-5 inches tall they are past their prime. Store in the refrigerator in tightly sealed bags for up to two weeks, or blanch and freeze.

Uses

Bean sprouts of course can be used in a variety of Asian dishes. They can also be added to salads and sandwiches. Nut and seed sprouts can be used the same way or pureed into a dip. Grains like wheat are often used in veggie burgers or ground and baked into bread.

Sprouts can be a tasty and delicious addition to any diet and fun to grow, as long as the proper safety precautions are taken!