We thought we would provide a sprouting tutorial this week. For those of you who haven't tried sprouting seeds at home, it is a great way to get fresh, nutritious food growing right on your kitchen bench! We have blogged about it before - you can read our previous blog post on sprouting seeds here. So, without further ado, on with the tutorial....
A 92mm Agee or Mason jar makes a perfect sprouting container
and fits our sprouting lids.
and fits our sprouting lids.
Measure 2-3 tablespoons of seed into the jar.
Half fill the jar with water and leave to soak for 10 minutes. If you are soaking larger seeds (eg Peas, or our Stir Fry Combo), then they can be soaked for longer (up to 4 hours). There is no need to soak them overnight.
When the soaking time is up, screw on your sprouting lid, invert the jar and drain the water off thoroughly.
Keep the jar in a cool place out of direct sunlight. Just leaving it on the kitchen bench is fine. If you have a very warm kitchen you could pop them out in the laundry. Rinse twice a day and drain well. They need some moisture but shouldn't be sitting in a puddle.
After 3-5 days when the sprouts are nearly ready to eat, place the jar in the light (but not direct sunlight) for a day. The leaves will green up due to the formation of chlorophyll which adds to the nutritional value of the sprouts.
When your sprouts are ready, empty them onto a paper towel to absorb excess moisture.
Lifting and gently shaking them to separate the sprouts a little will also allow any husks or unsprouted seed to be left behind on the paper towels. You may also need to pat them dry a little more with a paper towel - they will last better if you remove most of the moisture before storing them.
Keep them on a fresh layer of paper towels in a closed airtight container in the fridge. They will keep quite happily for 7-10 days and even longer.
Basil, Mustard, Cress and Rocket belong to a group of seeds called gelatinous seeds which become sticky when soaked in water and retain water all over their surface. These varieties are best grown on a thickness of paper towels in a flat dish or tray and kept moist by sprinkling water over them regularly. Once the sprouts are standing up (after 5-6 days), cut them with scissors.
Trouble ShootingSome reasons for unsuccessful sprouting could be:
- Soaking the seeds for too long or too short a period - soak for shorter periods in summer than in winter.
- Damaging sprouts with high-pressure watering or vigorous shaking.
- Inadequate drainage, causing sprouts to become waterlogged and rot.
- Gelatinous seeds grown in flat dishes need to be kept moist but not soaked.
- Inadequate watering, causing dehydration.
- Leaving sprouts in the sun.
The sprouts shown above are Radish Rambo. They can be found in our microgreen range, and are very popular as a microgreen, but as you can see, they can also be sprouted. These fantastically coloured sprouts are quick growing - ready just one week from soaking - and give a wonderful bright purple colour and a spicy radish flavour to your dishes. Delicious!