Is there anything nicer than watching something grow that you have planted? When it comes to flowers, believe me, I don’t have a green thumb. It is surprising that my one and only plant in my bedroom is still alive after 2.5 years, although over time some leaves have turned brown in certain places. No, I didn’t suddenly turn to do proper gardening for my recipes; instead I spent the previous week growing sprouts from dried Mung and Adzuki beans, chickpeas, lentils, alfalfa seeds and cress. It is very simple and not at all time-consuming. Most important though is to make sure that the sprouts are regularly rinsed and drained with warm water, which can be done before leaving for work in the morning and upon returning in the evening. The warm water will help the sprouting and prevents them from either drying out or getting mouldy. The sprouts are ready to eat after approx. 6 days. The Alfalfa seeds can be consumed already after 4 days, as well as the cress. Sprouts make a wonderful crunchy and colourful salad whipped up with a variety of raw vegetables and fresh herbs!
- 2 tbsp. mixed beans and peas (e.g. Adzuki beans, Mung beans, lentils, chickpeas etc.)
- 1 tsp. Alfalfa seeds
- 1 tsp. cress seeds per pot (I prepared 2 small clay pots)
What you’ll need:
- 2 sprouting jars, alternatively use an empty gherkin jar and cover the opening with a piece of finely meshed cloth, such as from a pair of tights or stockings, and fasten with a rubber band
- Deep plate to catch excess water from the sprouting jars
- Some nice little pots for growing your cress (the little clay pots I used had been containing yoghurt)
- Several pieces of cotton wool
- Take two sprouting jars or alternatively some empty gherkin or pasta sauce jars
- Rinse them thoroughly and fill one jar with the beans and lentils and the other with the alfalfa seeds.
- Cover the jars with a piece of finely meshed cloth (as from a pair of tights you’re not using anymore) and fasten with a rubber band.
- Fill the jars through the cloth with warm water and then drain thoroughly. Put them upside down and place them in the deep plate at an angle so that the excess water can drain off. Repeat this process twice a day for the next 4-6 days.
- Take one or two small containers and line them with some cotton wool. Sprinkle with cress seeds and water them. Check regularly to keep the seeds moist.
Gather your equipment:
Sprouts growing in the sprouting jars:
After 4-6 days the sprouts are ready to use:
Alfalfa sprouts, cress, chickpeas, Adzuki and Mung beans:
My wee cress pots:
Want to know what to do with the sprouts? Check out this recipe for Sprouting Salad.
Author: Danica Utermohlen
Picture credits: Danica Utermohlen
Disclaimer: This article has been edited. It was first published on 21/04/2015 for GloTIME, http://www.glotime.org/how-to-grow-your-own-sprouting-salad/