Because of our need for fresh "live" food and the enzymes
and healing properties these foods contain, it is essential that
a variety of sprouting seeds be an absolutely essential part of
every home storage program. If you had no other food, you would
need about 1 lb. of sprouting seeds per person per day, and water.
I recommend storing at least 50 lb. of sprouting seeds per person
per year. These would include wheat and other grains, lentils,
peas, beans, and small seeds like alfalfa, clover, radish, cabbage,
broccoli, etc.
Supplies needed:
Sprouting containers.
Use wide mouth
quart jars for alfalfa and other small leafy greens; trays for
beans and wheatgrass, as well as buckwheat or sunflower "lettuce."
Sprouting lids. (available at health food or preparedness
stores), fabric netting or a piece of fiberglass screen to cover
jar opening. (In dry climates, a piece of nylon stocking works
well.)
Sprouting seeds. Organically grown seeds sprout the best
for me. Any seed capable of growing into a plant will sprout.
Ready, Set, GO!
1. Sort and soak
dry seeds. All
seeds should be sorted, removing broken seeds and small pieces
of debris. Place in a quart jar. Place sprouting lid or fabric
(see suggestions above) over the top of the jar. If using fabric,
secure with a jar ring or wide elastic band. Rinse seeds well,
then pour off water and add soaking water-twice as much water
as you have seeds. (Because of the excess salt in softened water,
and the chlorine in city water, it is best to use purified water
for soaking and rinsing.)
2. After soaking, pour off water and drain well. Whether you leave seeds in the jar or transfer to a tray, tipping the container slightly will help seeds drain better. Most failures at sprouting occur because seeds are not drained properly. (After soaking beans, pour onto sprouting tray and remove any seeds that have not expanded and are still hard; they will not sprout.) When no water drips from sprouts, roll jar so that most seeds coat sides of jar. To sprout in trays, spread seeds evenly, drain well, and cover with a lid or cloth to retain moisture and keep out light. Move to a warm (about 70°F) place and rinse with lukewarm water 2 times a day (or just often enough to keep moist, for small seeds like alfalfa) until sprouts have reached the desired length.
3. Harvesting. Any seed CAN be eaten when the sprout has pushed through the outer shell of the seed. Most grains, beans and larger seeds are best when the sprout is as long as the seed. For instructions on growing "lettuce," wheat grass, and long, fat bean sprouts, see Natural Meals in Minutes, pp. 84-85.
4. "Greening." When leaves have appeared on small seeds like alfalfa, and sprouts are about 1" long, place jar in a light place (not in direct sunlight) to "green" for 3-4 hours, allowing the chlorophyll to develop.
Store sprouted seeds
in a covered container with paper toweling on the bottom and between
layers. Use within 4-5 days. Sprouted beans and grains can be
frozen for later use. Mung and soy beans that are sprouted to
about 2" long turn limp when thawed, but can still be used
in cooking. I put 2-cup portions of sprouted grains or legumes
in quart zip-loc bags, force out excess air, then stack flattened
bags in the freezer where they store well for 1-2 months.
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