Sprouting Seeds

A simple way to produce nutritious vegetables all year round. Like beansprouts there are other seeds which can be raised in the same way to give different flavours. Sprouting seeds are also referred to as 'micro greens' as they are small, quick to mature and are packed full of nutrients such as iron, potassium, calcium and iodine.

Sprouting vegetables can be grown in the same way as cress, but the whole seedlings are eaten. The most common growing method is in a glass jar. Do not try to grow too much in one jar. It is amazing how much room a few seeds take up so you may need to experiment to get the dose right. Soak the seeds overnight in tepid water after washing them. Drain the seeds and place them in a clean jar. Use a piece of muslin or old tights for a cover and secure with a rubber band. Fill the jar with water and then pour off, leaving nicely moistened seeds in the jar. Lay the jar on its side with a small block under the solid end so any excess water can gradually drain away. Keep in a warm spot and repeat this wetting and draining process twice a day.
If there isn't enough water, the seeds won't sprout and will die, yet if there is too much retained water then mould can form and kill the sprouts too.