March Skill of the Month: Sprouting Seeds!

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mixed sprouts March Skill of the Month: Sprouting Seeds!

image by rovingl

I know. I know. I’m just a tad late launching our new Skill of the Month. Chalk it up to the pressures of writing a book and a case of spring fever. Sprouting seeds is a great skill to learn this month because many of you already have seeds on the brain. Perhaps you’ve already started your own seedlings or are planning your spring garden. Even if your garden is nothing to brag about, and mine wasn’t last year!, anybody can sprout seeds. If a kindergartner can sprout bean seeds, you can sprout alfalfa, wheat, radish, and just about any other seed yourself!

Tomorrow morning I’ll be posting an informative article about why this is an important skill, but in the meantime, this video demonstrates how simple and inexpensive sprouting seeds can be. If you’re planning on sprouting wheat or bean seeds, be sure to store them without oxygen absorbers. Seeds are living things and need oxygen. Be sure to report either here or on my Facebook page how your sprouts are coming along, which types of seeds you’ve sprouted, and how you’ve used them.

(1) Reader Comment

Betty
February 26, 2012 at 7:10 pm

I have sprouted Mung Beans using the 3 tier system. I have purchased organic Mung Beans from stores that use bins for their products, like Whole Foods. I wash and soak them over night and then divide them into the 3 tier trays. Run water through the system twice a day and in about 2 to 4 days you have a good crop. Wash in a colindar to remove the green seed shells–that usually take 3 washings. Store in a plastic bag and refrigerate. Best to use up in two to three days. I use in salads and stir-fries. Best to add sprouts after all vegetables are cooked to keep them crisp.

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