Macy loves cooking and gardening. Living with diabetes and fibromyalgia, she enjoys exploring ways to live life more fully.
On February 2, Punxsutawney Phil, that rascally groundhog, saw his shadow and committed us to six more weeks of winter.
And since then, we have had snowstorms and ice storms in the Pacific Northwest cutting down trees and power outages. One morning I woke up to an inch of ice enveloping my car. However, our storms were nothing like the ice storms and resulting deadly power outages in Texas. With winter settling in for a few more weeks, the longing for garden-fresh vegetables has grown.
Spring Into Sprouts
In the midst of all of this, my longing for sunshine and warmer days continues to increase. Before our most recent round of storms, the Lenten roses were beginning to bloom, tulips were bravely pushing their leaves through the soil, and even the crocus put on a colorful show.
Part of the joy of spring coming means the planting and growing of vegetables in the garden and enjoying the bounty of the harvest.
And while it's been years since I have planted a large garden, I am certain to plant some edible things amongst all the flowers each year. This year with the resurgence in popularity of sprouts and the boom of microgreens, I decided to grow sprouts myself for the first time.
How I Got Started
Part of my desire to try sprouting seeds, besides my love of sprouts, was prompted by the good fortune in finding a Mason jar lid already fitted with a screen ready for sprouting seeds at a local thrift store. I quickly ponied up my dollar for the jar with the screen, knowing that my dollar would go to help local people in need and the jar would help to fill my need for growing little green things.
Many Sprout Options
My next stop was the local health food store, where I purchased a small bag of assorted seeds for sprouting. Deciding what to sprout took some time and discussion with the staff in the produce section.
Growing up, alfalfa sprouts had been a staple. As an adult, I had added radish sprouts to my repertoire. The staff at the health food store also shared that green peas and lentils, as well as buckwheat, amaranth, beet, broccoli, and sunflower, are all delicious options. Each type of sprout brings not only its own unique flavor profile to your meal but different nutritional value.
In researching sprouting seeds, I discovered that not only are there a number of different procedures but many safety precautions. Personally, if you read enough of the articles about safety precautions, you might never bother to sprout a seed for fear of growing bacteria along with your sprouts.
But I bravely moved forward and rinsed and soaked my seeds, and here is a view of my first batch of sprouts on day seven.
What You'll Need
- 1-2 tablespoons sprouting seeds (per batch)
- 1-quart jar
- 1 mesh lid
- Fresh water
How to Sprout Your Own Seeds
- Rinse 1-2 tablespoons of seeds in cool water.
- Place seeds in a jar with a sprouting screen and 1 cup cool water. Soak overnight.
- Drain the water and rinse the seeds. You will do this each morning and evening. Regular rinsing reduces the risk of bacterial growth.
- Sprouts should be ready to eat in 5-7 days and are great on salads, sandwiches, and soups.
Sprouts in Action
According to my reading, the seeds should be looking like sprouts and be practically salad ready in three to five days. However, I must assume that the three to five days reflect proper spring or summer weather temperatures. Because as you can see, my sprouts are just starting to break free and emerge from their cocoons, just now contemplating their appearance in this world.
Being patient and waiting for spring is difficult—and if I'm to be honest, so is being patient and waiting for my sprouts. And yet, each morning, as I look in the jar, rinse it and add more water, I am reminded that spring is coming just like these little sprouts that are slowly making their way into the world.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2021 Macy Mayer