Links on sprouting methods and sprout recipes: http://del.icio.us/azeemax/sprout
Basics of Sprouting
- Obtain seed for sprouting. Store in bug-proof containers, away from extreme heat/cold. Seed should be viable, and, to extent possible, free of chemicals.
- Basic steps in sprouting are:
- measure out appropriate amount of seed, visually inspect and remove stones, sticks, weed seed, broken seeds, etc.
- rinse seed (if seed is small and clean, can usually skip this rinse)
- soak seed in water for appropriate time
- rinse soaked seed, put in sprouting environment for appropriate time
- service seeds (rinse) in sprouting environment as needed
- when ready, rinse seeds. Store in refrigerator, in sprouting environment or in other suitable container until ready to use. If not used within 12 hours, seeds should be serviced (rinsed) every 24 hours in refrigerator. Best to eat as soon as possible, as freshness is what makes sprouts special!
Here is useful chart that I copied from the internet:
Seed: | Soaking Time (hrs): | Sprouting Time (days): | Quantity: | Yield: |
adzuki beans | 4-5 | 3-5 | 1 cup | 2-3 cups |
alfalfa | 4-6 | 3-5 | 3 tbsp. | 3 cups |
barley | 8-10 | 3-4 | _ cu | 1 cup |
most beans | 8-10 | 3-5 | 1 cup | 3-4 cups |
buckwheat | 4-6 | 2-3 | 1 cup | 2-4 cups |
chickpeas | 10-12 | 3 | 1 cup | 3 cups |
corn | 8-10 | 2-3 | 1 cup | 2 cups |
green peas | 10-12 | 3 | 1 cup | 2 cups |
lentils | 6-8 | 3 | 1 cup | 3-4 cups |
millet | 6-8 | 3-4 | 1 cup | 1 _ cups |
mung beans | 8-10 | 3-5 | 1 cup | 3-4 cups |
most nuts * | 8-12 | 3-5 | 1 cup | 1 _ cups |
onion | 4-6 | 2-3 | 1 tbsp. | 1 cup |
pumpkinseeds | 6-8 | 3 | 1 cup | 1 _ cups |
quinoa | 4-6 | 2-3 | 1 cup | 2 _ cups |
rice | 8-10 | 3-4 | 1 cup | 1 _ cups |
rye | 8-10 | 3-4 | 1 cup | 2 _ cups |
sesame seeds | 4-6 | 3 | 1 cup | 1 _ cups |
sunflower seeds | 6-8 | 1-3 | 1 cup | 1 _ cups |
soybeans | 10-12 | 4-6 | 1 cup | 2 _ cups |
* To sprout nuts you should soak them over night in water before you sprout them as any other seed. Nuts only sprout if they have definitely not been heated, they have to be raw to be successful.
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