Winter Indoor Gardening with Sprouts

Winter Indoor Gardening with Sprouts

A good way to get great tasting nutritious fresh vegetables in the winter is to do sprouts.  When you see how easy it is you’ll wonder why you haven’t been doing it all along.  Sprouts are a good addition to a salad, a sandwich, a garnish on soup, stir fry, whatever you can dream up.

Most often I do lentil or mung bean sprouts, pictured above.  Typically, I do not buy “sprouting” seeds, but just buy the beans or seeds as long as they are edible quality.  The mung beans I get at the Asian store (click here for post with the address).  Alfalfa sprouts are easy to do and a good choice, but I ate them so often in the 80s that they are not my sprout of choice!  Broccoli sprouts are good, but take longer to sprout, and the seeds are so small they are hard to manage.  Radish sprouts are quite good if you like that taste sensation that radishes give.

You do not have to buy a special sprouting container.  I usually use the jar with the netting on it, pictured above.  So any good sized jar will do and use netting or cheesecloth on top.  I  soak the seeds overnight, then holding the netting in place, tip the jar to drain the water, then upright the jar up, and shake the jar to redistribute the seeds (the beans / seeds should have moisture around them).  Rinse and drain them twice a day.  Just leave them on a counter where they get some indirect light.  In a few days, you’ll have sprouts.  Use them when they get to the right stage of maturity for your liking.  Store extra in the fridge and use within a couple of days.