I have been sprouting for years. Radish sprouts. Broccoli sprouts. Onion sprouts. These are mung bean sprouts.
There are many beauties to sprouting:
– No weeds.
– You can sprout any time of the year, even in a snowstorm.
– It takes up very little space.
– It’s WAY fast. You can get a harvest in as little as two days.
– The sprouts taste yummy and can be used in a wide variety of cooking.
– It’s very inexpensive.
– They are really good for you.
As you can see, I don’t have one of those fancy sprouters advertised in the magazines. This is just a mayonnaise jar that is fitted with a lid that I found about a hundred years ago at a health food store. You can accomplish the same thing with a bit of screen or even cheesecloth and a rubber band.
Here’s what you do.
1) Find the sprout seeds. This, I’m afraid, is the hard part. You can look in health food stores but even they, I’m afraid, are often deficient on this score. Surfing the web helps. I recently got two FIVE POUND BAGS of mung beans from the wife of the fellow who owns the wine shop (did you follow that) because they shop at an Indian grocery store near their home about an hour from here.
2) Measure out a modest portion of the seeds into your sprouter. They will expand like mad, so don’t fill it very much. For this mayo jar you see here, I only had about 1/2 cup of mung beans.
3) Soak the seeds in tepid water overnight in a dark location. I put them in the cabinet where we keep our glasses. This way, I always am reminded of it because that’s the cabinet I visit most frequently.
4) Each day, rinse the seeds in tepid water. I rinse in the morning and in the evening. Allow to drain upside down, giving the jar a little air space. I prop my jar sideways in the aforementioned cabinet, still allowing the drops of water to run out on a paper towel.
5) Eat when ready or save in the refrigerator. Sprouts will keep up to 1-2 weeks refrigerated.
Mung bean sprout, tomato, cucumber and goat cheese salad. Oh, and Ben’s grilled filets with lemon butter topping. (Ben says thanks for the book, Vennie!)
Each seed type has its own unique flavor. I particularly like mung beans for their earthy and nutty flavor. I use them in salads of all types. They can also be mixed with tuna, chicken or other meats.
Onion and radish sprouts have a zesty flavor that I adore. Broccoli sprouts taste a bit like broccoli. You can, of course, mix sprouts too for a mix of flavors.
So there you go! A very easy way to garden in your kitchen cabinet. No experience required!