Sprouts are an essential part of our state's namesake sandwich, and there might be nothing more satisfying than slices of toasted whole grain bread stuffed with creamy avocado and cool, crunchy alfalfa sprouts. Sprouts provide all kinds of healthy enzymes and nutrients, and there is no reason to buy them at the market when they are so easy to grow at home in just a few days. Grow classic alfalfa, spicy radish, nutty sunflower, or hearty mung bean. The options are endless.
Credit: NoDerog
What you need:
  • Organic Sprouting Seeds (Make sure that they are marked “sprouting” seeds and get them from a source you trust, like City Farmers Nursery
  • a quart-sized canning jar
  • cheesecloth (and something to secure it over the mouth of the jar) or a wide-mouth canning ring and a sprouting screen or a sprouting lid, which you can find on Amazon
How to do it:

1. Clean your mason jar well
2. Place 3 tablespoons of sprouting seeds into your jar and cover with water.
3. Place your cheesecloth or spouting lid on the jar and swirl the water and seeds, then pour out the water to rinse the seeds. Add 2-4 cups of filtered water and let the seeds soak overnight.
4. The next morning, swirl and drain all the water. Leave the jar upsidedown or at an angle to allow it to keep draining.  Repete this rinsing and draining process. process a few times a day. After 3-5 days, your sprouts will have grown to fill the jar and will be starting to turn green.
5. Once they are at your desired size and "sprouted-ness", place the sprouts in a bowl of clean water, moving them around with your hand. Remove the husks that float to the top of the bowl.
4. Drain your sprouts and place them in a salad spinner to remove excess moisture, then place on a paper towel to get them nice and dry. They are now ready to eat!
5. Dry out your mason jar and line the bottom with a paper towel. Return the sprouts to the jar and store in the refrigerator for up to a week.

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