You're probably wondering two things right now: What would I do with all those sprouts? And, what does sprouting seeds have to do with food preservation? I'll give answers to the first question in my next article, and the answer to the second is: It's a great way to make some use of those old, chipped mason jars that can no longer be used for canning.
Here's how you do it:
Sterilize that old quart canning jar, and place 2-4 Tablespoons seeds in the jar (The amount you use depends on the size of the seed. The smaller the seed, the less you use, because you will be putting a greater number of seeds in the jar.) Cover the seeds with 2-3 inches of cool water, and cover the top of the jar with either cheesecloth and a canning jar ring, or (my favorite) a piece of nylon pantyhose-just buy the cheap ones--and a rubber band. With either method, you can both strain the old water out and add fresh water without having to remove the cover.
Leave the seeds to soak 3-8 hours (the longer the initial soak, the quicker they sprout), drain, rinse, and drain again, leaving them just moist. Drain and rinse, twice a day, for 2-5 days, which is how long it takes for your seeds to sprout. Once they are the size you want them, you can rinse them once more, set them in a sunny window for one day, and they will sprout little leaves and look like the sprouts you get in the grocery store. This adds chlorophyll, which is also good for you! Rinse your sprouts, return them to the jar, seal with an airtight lid, and store in the refrigerator for up to two weeks.
What seeds to use:
My favorites are red clover, amaranth, alfalfa, wheat, mung bean, radish, and sunflower. In order to get the nutritional value available (and to make them more easily digestible) in legume (lentils, peas, pinto, kidney, etc) sprouts, they need to be cooked or added to cooked foods (soups, casseroles, stir-fry dishes).
To cook sprouts:
Place the sprouts in boiling water, and simmer for 30 minutes, or until they are as tender as you like them.
Where to get your seeds:
You can grow many of your own, just dry them as you would any seed. You can forage for wild
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