Growing your own Sprouts

Sprouts are an excellent source of digestible protein, fibre, and Vitamin C,
and are full of antioxidants. A 1997 study at John Hopkins University found
that broccoli sprouts contain higher levels of cancer-fighting compounds
than fresh broccoli itself.

Sprouting is so low-tech that it doesn't even require a green thumb. Some
simple equipment and just a few steps will ensure that you and your family
have a safe supply of this extremely nutritious food source.

Most people have heard of sprouting seed in a jar. However, as easy as this
method sounds, it can be difficult to ensure that all of the excess moisture
has drained. The humid environment inside a sprouting jar can encourage
fungi and bacteria to grow. You'll find a slimy film on sprouts that have
been sitting in water too long without being rinsed properly. I would not
recommend growing sprouts in jars for anyone suffering from a suppressed
immune system or for young children or the elderly.

The safest way to grow sprouts at home is to actually grow the seeds in
soil. Any type of soil can be used but sterilized potting soil is the
easiest to work with. Use whatever containers you have around the house -
yoghurt containers, bowls, even baking dishes, the shallower the better. The
sprouts won't require any fertilizer since all the nutrients required for
growth are in the seed.

Next, just follow these simple steps:

· Soak the seeds overnight in lukewarm water.
· In the morning, drain the water
· Place a layer of seed in your container which you've already pre-filled
with moist soil.
· Cover the seed with more moist soil and then cover the entire dish with
Saran wrap
· Place in a warm, dark corner of your kitchen.
· The seeds will begin to sprout in about 3-5 days

To harvest, just take your kitchen scissors and cut what you need. The rest
can be left to keep growing and harvested later. Refrigerate any unused,
harvested sprouts. Sprouts grown from barley, wheat and rye will actually
give you more than one crop and can be cut a number of times.

If you still prefer the soil-less method, I would encourage you to invest in
a spouter that has multiple layers and trays with drainage holes. Not only
do the drainage holes ensure that the sprouts remain disease-free, sprouters
will encourage you to keep growing more sprouts when you see how easy it is
to use them. Sprouters work best with small seeds like alfalfa, clover, and
onion. All you have to do is rinse the sprouts once a day and refrigerate
them once they have sprouted.

Sprouts can be grown from a wide variety of seed, each with their own
distinctive flavour. While most people are familiar with alfalfa, clover,
and mung bean sprouts, you can grow sprouts from the seeds of radish,
fenugreek, Azuki bean, lentils, lima bean, kale, cabbage, broccoli,
sunflower, onion, rye, barley, wheat and even buckwheat.

The key to starting sprouts is to find a good source of organic, untreated
seed. Common garden seed found in your garden centre is often treated with
chemical fungicides and should not be used for sprouting. You can find
packages of organic sprouting seed at your local health food store or from a
variety of mail-order companies.

Sunflower MEATS(no shells). They sprout quickly and are delious....my other favorite is Dicon....which tends to be spicy!

We donot sell them to the public....and use them for personal home use.

The U.S,D.A requires a weekly inspection to determine if Ecoli or Salmonella are present....And YES it makes sense to rinse all types of sprouts frequently....to avoid contamination. If you ARE growing commercially the charge is about $100.oo per week to be inspected.

Eat well and STAY GREEN and BE Healthy!

Gone fishing.....Coco Beach.

Blades of FRESH wheatgrass do not come into the catagory of sprouts......at all.

Most of the Myceal molds that are topical are NOT pathenigenic (harmful). Anyway. I have had some of mine tested many years ago in a laboratory...just to be sure.

After inproving the Water treatment ....adding BETTer ventalation...and using a CERTIFIED sprouting seed (Hard Red Spring Wheat....RARELY can you find ANY mold in our nursery. Our next step is a 10,000 sq. ft. air-conditioned building with heat for total climate control and consistancy....Should be compleated in the late sprintime.....this year. Also a local winery is introducing a first...Wheatgrass wine...a SWEET and a Chardonay. The recipes are approved and the coprights on the LABELS ARE IN PLACE. I have tasted it and it a novelty the tastes good! Look out BEER drinkers!

Subterainial molding is where them problems occur....most oftem when there is a presense of Manure....So always like Wheagrass saaid a SOILESS MIX free of that type of contminate.

YES it makes sense to rinse all types of sprouts frequently....to avoid contamination. If you ARE growing commercially the charge is about $100.oo per week to be inspected.

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The most important point: when you strain seeds, make sure that they're really strained. Sprouting is remarkable; all you need are the seeds and water. But add too much water and the seeds may rot. Nevertheless, it's pretty difficult to make the seeds rot, as long as you follow the steps carefully.

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