In between the blazing sun, hungry grasshoppers and a curious neighbourhood cat, I got fed up after months of trying to grow salad leaves. I’ve been reading about the value of sprouting grains, nuts and seeds. Germination increases proteins, vitamins and nutrients and makes them more ‘bioavailable’ – or useable – and reduces toxins and enzyme inhibitors, increasing their digestibility. No argument really! So I thought I’d give it a go… and can happily report that it’s dead simple. And a seriously quick way to grow your own crunchy salad greens, sans garden, and away from the weather, insects and curious cats! Great on sandwiches and in salads.
Get yourself some good quality sunflower seeds – or any other seeds you care to sprout. Sprouted sunflower seeds have a lovely nutty crunch and plenty of leaf. You’ll also need a jar and a piece of wire mesh or muslin – or a sprouting tray. I used a jar with an improvised pinholed ‘lid’ of baking paper, reflected in the instructions below. Read up and adapt whatever equipment you have on hand. More on sunflower seeds here.
1/3 cup sunflower seeds
water
Rinse seeds and place in a large jar (seeds should take up about a third of the jar), and cover with lots of water. Leave jar uncovered overnight, or for about 8 hours. Rinse and drain thoroughly (I did this in a strainer, returning the seeds to the jar). Place wire mesh, muslin, or pinholed baking paper over the jar mouth and secure with rubber band. Upend jar in a dishrack so it can drain and aerate, and leave. Rinse and drain sprouts twice a day, removing the hulls as you go – the hulls will make the sprouts spoil early, but don’t be too fussy. Your sprouts should be ready to eat in a few days – though the longer you leave them the longer and leafier they’ll grow. Try harvesting half and leaving the rest in the jar to grow, draining twice daily. Store harvested sprouts in a container or bag in the fridge and rinse and drain every couple of days to maintain freshness. Should keep about a week in the fridge.
Makes lots!
Yes takes me back to the ” old days ” we used to make our own tofu and tempeh as well as various seed milks and nut butters and of course sprouts .. Then you could not buy tofu or tempeh at all never mind sprouts .. We used old bath tubs and wooden boxes for mass production .. And the ol jar method as you have described so very well . This time of year is perfect as when it’s humid it’s harder to keep them cool and fresh … Over watering or overcrowding them is an issue , so not being fussy is a great tip . You’ve inspired me and think it may be time to grow me some salad !! Mmmmm . Thanks Sam for another great post .
Wow. Funny how all this ‘slow’ food production seems to be coming back. (Though maybe it never went away!) My first lot were quite crowded which raises the humidity in the jar as you said, so I’ve got a new batch on the go with a reduced quantity. Thanks for sharing and happy salad sprouting!