Sprouting refers to the practice of germinating seeds, pulses, and nuts until they start to sprout. They can be grown easily and inexpensively year-round, even in small spaces with just a jam jar and some water and light. Sprouted seeds are rich in vitamins, minerals, protein, fibre, and live enzymes.
To sprout, put a heaped teaspoon of seeds (alfalfa, mungbean, and fenugreek are all good but any seed or pulse may be used) into a jam jar and cover the open end with mesh or cheesecloth held in place with a thick rubber band. Soak the seeds for a few hours, then drain and place the jar at an angle on a draining board or window sill. Rinse each night and morning with clean water until little shoots appear and then start to sprout. This process normally takes five to eight days, depending on the type and size of seed, and room temperature. The sprouts are then ready to rinse and eat as a snack or as a tasty, nutritious addition to salads, sandwiches, and so on.
For best results, use good quality, organic seed and good quality water, such as filtered water. Don’t let your seeds become water-logged because they’ll go mouldy. Make sure that all water is drained off after rinsing and that air can circulate in the jar at all times. Avoid direct sunlight and heat and keep sprouts in an even, warm temperature.