Home grown Seed Sprouts

Sprouting is great. Sprouting seeds at home is easy, cheap and healthy.

Most unprocessed seeds, pulses, grains, or nuts can be sprouted, but some are easier than others to sprout (avoid kidney beans, these are toxic). Be sure to use (preferably organic) seeds that are meant for consumption, not for planting as the latter can be chemically treated. Pulses, grains and nuts need soaking, seeds sprout easily without soaking them first. Bean sprouts need to be cooked before you can eat them, the rest can be eaten raw. About a year ago I found a seed sprouter that works really well for me, but you can use a big jar with some cheese cloth or nylon to cover it instead. In my sprouter, because it has three trays, I can grow three different sorts of sprouts at a time. 

The easiest one to sprout is alfalfa. Just put a tablespoon of seeds in one of the sprouting trays and pour a cup of water over it two or three times a day. Within two or three days you will notice that the seeds will start sprouting. Continue watering it for a few more days and your alfalfa sprouts are ready to eat, for example on a whole wheat sandwich with tomato. Other sprouts can be used in salads or stir-fries.

Tips: 
- for soaking, see this soak chart
- don't use too many seeds/pulses, nuts at a time (covering half of the surface of the tray is enough)

- after watering, give the sprouter trays a tap, to get rid of the excess water 

- if you see mold or mildew, discard the batch, clean the sprouting tray well and start over

Sprouts I have been able to grow: alfalfa (never fails), mung beans, fenugreek, barley, flax seed, adzuki beans

More challenging sprouts I'm still trying to grow:  mustard seed, Japanese radish, quinoa, celery