how do you sprout seeds to eat

Steps for sprouting seeds:

1. Fill a jar part way with warm water–enough to swish and clean the seeds (use about 1½ tablespoons seeds for a quart jar); clean the seed and then pour away the water.
2. Fill the jar with 3 times the water needed to cover the seeds and then let the seeds soak water overnight–that is 8 to 12 hours.

Full Answer

How to start your seeds indoors?

Tools

1. Fill the Plug Trays with Soil. Fill the trays to the top, and then tamp down the soil with your fingers. ...
2. Sow the Seeds. Place multiple seeds into each plug, then use your finger to press them down into the soil. ...
3. Water the Seeds, Then Label Them. ...
4. Cover the Plugs with Plastic. ...
5. Wait for Germination. ...
6. Move Sprouted Seeds Under Artificial Light. ...

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How to sprout stubborn seeds?

• Sow straight out of packet | 20% germination rate after 16 days. Did not improve after that time period.
• Chill seeds in fridge for 1 week | 50% germination rate after 16 days (no change after that).
• Place seeds on moist towel in bag in fridge for 36 hours | 90% germination rate after 11 days (no change after that).

Where can you buy Sprout seeds?

You can find these sprouts at well-stocked salad bars or specialty stores with a wide selection of sprouts, or take four to six days to grow your own sprouts from fenugreek seeds. Green pea sprouts are quite popular for their mild, sweet flavor, which some people compare to that of snow peas.

How to start seeds early outside?

Instructions

• Wet the soil thoroughly until the first few inches are drained and saturated.
• Refer to your seed packets for instructions on how deeply to sow your seeds and how far apart to space them. ...
• Drop the seeds into the furrow at the recommended spacing.
• Sweep the soil back into the furrow, over the seeds, and gently tamp down with your tool. ...

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Another Positive for Sprouting Your Own Seeds: Saving Money on Food

Seed sprouting is SUPER inexpensive. I mean, I'm talking about cents for a huge Mason jar of sprouts! If you purchase them from the store, you will pay quite a lot for what you get (in my opinion). Last time I looked, a fresh package of sprouts was going for around $5.00.

But What on Earth Do You Do with Sprouts?

I get this question often, so let’s talk about some ways you can use or cook with your fresh sprouts:

How to Sprout Seeds to Eat and Where to Buy High Quality Sprouts

You can sprout all kinds of seeds and legumes. Mung beans, chick peas, broccoli, red clover, barley, and the list goes on and on. You can also buy them in blends! Right now, my favorite is Starwest Botanicals Sandwich Sprout Blend. It contains a nice combination of Radish, Alfalfa, and Red Clover. Delicious!

What You Need to Sprout Your Own Seeds

Wide mouth Mason Jar (I use at least a quart size, and sometimes even a half gallon jar if I have one on hand)

Directions for Seed Sprouting

1. Measure out a tablespoon or two of the seeds in a wide mouth Mason jar (or other wide mouth jar is fine)

Final Thoughts on Sprouting Seeds for Food

I love growing food. Between our indoor gardens (hydroponics), our simple seed sprouting and baby plant sprouts (both in soil and in a Mason jar as just described), and our outdoor vegetable garden and orchards, we grow around 85% of our plant-related foods.

Alfalfa

Alfalfa sprouts are one of the most common varieties, probably because the taste goes with everything! They are small, crunchy sprouts with a mild taste. Add these sprouts to any dish to add a little crunch and a lot of nutrients.

Beet

Beet sprouts have colorful stems in dark red or magenta and bright green leaves, so if you want to add a pop of pretty color to a dish, these are the right option for you. They taste slightly earthy and very sweet.

Broccoli

Broccoli produces thick, hefty sprouts that have a nutty, spicy flavor (a bit like radish). They don’t actually taste much like broccoli, but they are a delicious addition to anything that could use a little spice.

Fenugreek

Fenugreek has a bitter taste that adds complexity to dishes when mixed with other flavors (consider using it in a mix), but is usually not eaten on its own. This can help to relieve an upset stomach, so this is a good choice for those with sensitive tummies.

Green Pea

Green pea sprouts are crunchy with a fresh, sweet taste reminiscent of snow peas. They are mild and go well with most other flavors. These are many people’s go-to sandwich sprout! I like to grow them in combination with the mung bean variety mentioned below as they have the same growing time and complimentary flavors.

Lentil

Lentil sprouts come in various colors, making them an attractive addition to a dish that needs a little color contrast. They have a great, crunchy texture and a rich, nutty flavor.

Mung Bean

Mung bean sprouts are thick, juicy sprouts with white stems and a very mild taste. Their crunchy texture and tendency to take on the flavor of whatever sauce or seasoning is added to them, which makes this tasty treat a great addition to stir-fry.

What Is a Sprout?

Sprouting is essentially the practice of germinating seeds — whether grains, nuts, beans, legumes or other kinds of seeds — so they are easier to digest and your body can access their full nutritional profile.

Power of the Sprout

When you sprout grains, beans, legumes, nuts and seeds, one of the biggest benefits is that this helps decrease the presence of antinutrients. Antinutrients are naturally occurring compounds found in plant seeds that interfere with our ability to digest vitamins and minerals within the plants.

Top 8 Benefits of Sprouting

According to researchers, sprouting foods for a limited period “causes increased activities of hydrolytic enzymes, improvement in the contents of certain essential amino acids, total sugars, and B-group vitamins, and a decrease in dry matter, starch, and antinutrients.” ( 8)

Uses in Traditional Medicine

Sprouted seeds are important sources for the preparation of natural remedies and traditional foods. Why? They contain many biologically active compounds. In order to prevent digestive issues, for centuries many cultures prepared staple crops like beans, rice, quinoa, etc., by soaking them for 12–24 hours.

Sprout vs. Seedling vs. Microgreen

The term “seedling” is usually used to describe a seed that has just sprouted. In this case, sprouts and seedlings are basically the same thing, although seedlings are slightly more mature (yet not full grown plants yet). A seedling forms when a sprout uses water and nutrients from the soil, along with sunlight and air to grow and mature. ( 26)

Sprouting vs. Fermenting

Once sprouting is completed, seeds can benefit even more by being fermented. Fermenting foods is a method in which the seeds naturally become fermented by combining them with wild yeast and an acidic liquid. While sprouting doesn’t always require acid, fermenting does.

Soaking vs. Sprouting

Both soaking and sprouting are easy processes that you can do yourself at home. The same types of methods described below are used to create sprouted breads, like Ezekiel bread, and fermented sourdough breads.

Seed Storage

Dormant seeds can last for centuries - or weeks. Learn what you can do to keep them viable for as long as possible.

Seed Prep

Though it is not always necessary, it is always a good idea to Prep your seeds before you Soak them.

Draining

Drain as much of the Rinse water out of your sprouts as is humanly possible.

Air Circulation

In between Rinse and Drain cycles your sprouts do their growing. During that time it is essential that they can breathe. The best sprouting devices help them breathe, but you need to pay some attention too.

Greening

On the day your Sprouts are ready to take in light - when their cotyledons (leaves) have shed their hulls or are about to - allow your sprouts light - if you've been keeping it from them.

Planting

Some of the crops we offer can or must be planted on soil or another moisture retaining medium. Click to learn all about planting.

When Are They Done?

You will find the answer to this question on each and every seed "detail" page. Follow that link, click the seed category (ie - if you're looking for Alfalfa, click Leafy ), then click the name of the seed you want to know about (ie - once on the Leafy page, click Alfalfa ).

Alfalfa Sprouts

This was the first sprout that I had ever heard of, so it has to be the top of the list. Packed with vitamins A, B, C, E, and K, it has 35% protein, iron, zinc, and potassium. It is ready for harvest in 5 to 6 days and is great in salads and sandwiches.

Lentil Sprouts

Bean sprouts are always popular and this bean delivers. They are great in soups and dressings among other things. You will benefit from the amino acids, iron, 25% protein, and vitamins A, B, C, and E. Try removing the lingering hard black seeds before you eat them.

Broccoli Sprouts

They are pretty easy to grow and are ready to eat in 6 days or less. If you like broccoli you will love the sprouts. They are packed with antioxidants, potassium, 35% protein, calcium, iron, and vitamins A, B, C, E, and K.

Sunflower Sprouts

Some people may call these “sunnys” or sunflower greens. They are my favorite and the first sprout I ever tried to eat. All I know is that they taste good, but now I know that they are filled with protein, iron, amino acids, calcium, and vitamins A, B, C, and E. There are many other benefits in this little nugget, so you must try them.

Tips

There are a multitude of things that can be sprouted, so for more delectable sprouting seeds check out Sprout People and feast your eyes on the wonderful things you can sprout in your own home. Discover the nutritious value of each and every seed sprout..