The Food & Home guide on how to sprout seeds:
- Soak your dried seeds (beans and/or grains) in a wide-mouthed jar fitted with a piece of cheesecloth large enough to cover the opening and held on with the jars metal ring or a piece of string.
- Cover the seeds with 3 times the amount of water than the seeds in the bottom of the jar and allow to soak, 24 hours.
- After the 24 hours discard the remaining water through the cheesecloth and rinse the seeds with fresh water, morning and evening, discarding the water after each rinse. The seeds should be damp, but not immersed in water.
- Store on your windowsill. The purpose of the cheesecloth is to aid in rinsing as the water flows easily through it. After 3 – 5 days, your sprouts will be ready. You know they are ready when they have tripled in size from their original volume. Once sprouted, store in the fridge, covered.
Best seeds for sprouting:
Dried chickpeas, sunflower seeds and dried lentils.
Enjoy blanched and tossed with butter and salt, or use raw sprouts as a salad topping.