If your usual winter fare of root crops, leafy brassica and imported out-of-season lines just isn’t cutting the mustard, so to speak, then it’s time to put some sprouts into your diet. They're easy to grow and you can always have fresh batch ready to eat.
Here are some very good reasons to get sprouting this winter:
Nutrition: Sprouts are baby plants in their prime. At this stage of their growth, they have greater concentration of vitamins, minerals, proteins, enzymes than at any other time in their life cycle.
Freshness: They're grown on your kitchen bench - there’s no packaging or freight issues and the carbon footprint in their growing cycle is negligible. Once harvested, they’ll keep their freshness for 10 to 14 days in your fridge.
Digestibility: Being baby plants, their delicate new cell walls release nourishment quickly and are very easy to digest, perfect for both young and old.
Versatility: There are many varieties of seed that you can sprout, all with their own unique flavours and health qualities. Your salads, soups, sandwiches and smoothies will never be boring again.
Time & Space: A sprouting jar takes up very little space on your bench (in a cool ventilated spot, out of direct sunlight) and the rinsing process takes only a minute twice each day. Most sprouts and sprout blends take less than a week to harvest.
Easy to Do: Growing sprouts is easy and fun to do. Why not delegate it to the youngest member of the household to develop a skill that could last them a lifetime. Failing that, get someone reliable on the job.
Economics: Sprouting seed at home is great value for money when you consider that you’ll end up with 7 to 10 times the weight of the seed in nutrient dense food that’s also a pleasure to eat.
Chemical Free: We’re all trying to reduce the artificial chemical content of our food and what could be better than an untreated organic seed that’s been rinsed with fresh clean water twice a day.
Take your pick!!
Alfalfa, Daikon Radish, Green Broccoli, Lentils, Mung Bean, Red Clover.
Energy Mix, High Health Combo, Stir Fry Combo, Sweet & Spicy Mix, Tasty Tonic, Vita Plus Blend.
JR_not_junior says ...
I started sprouting 3 months ago. I almost exclusively use organic mung beans. It couldn't be easier and works out much cheaper than even the cheapest supermarket-bought packs. Since being introduced to Sauerkraut by my daughter, I now also brine-ferment some of my batches to bring an added dimension to my largely vegetarian breakfast of chilies, pickled gherkins, stuffed olives, jalapenos, cooked mushrooms, tomatoes and fried egg. JR