I am going to start growing sprouts in my kitchen.

We are all busy preparing our gardens for spring, and it occurred to me that growing sprouts in the kitchen would be a good way to supplement the food that is coming out of the big gardens. The sprouts are super-fresh and there are no pest or weather disasters to deal with and you can do it year round, so it seems like a more reliable source for fresh veggies than the big garden, too.

They sell many types of sprouting seeds at my local health food store and there also seems to be many online sources to choose from. Anyone do this? Any hints?

My first attempt was a failure, I tried sprouting mung beans in a glass jar and let them soak too long I think - they were looking like they were going bad. I gave up, tossed them in the compost, and naturally as soon as they hit that they went crazy.

For my next attempt I soaked them overnight, and the next morning put them in a clear plastic grape tomato container from the store, because it has small drain holes at the bottom. I discovered those fit perfectly into a tofu container, so I can have the rinsy seed thing growing, and the tofu tray to catch the drips in. For smaller sprouts like lentils a double layer of cheesecloth in the tomato box works well so the seeds don't drip out.

Lot of info here:
http://www.sproutpeople.com/seed/microgreens.html

For salads I like lentil sprouts (kind of peppery tasting). Yesterday at the store I saw broccoli sprouts. Looks interesting.

Alfalfa, of course. But just about any kind of dried bean or pea can be sprouted with little trouble.

I realized that I have about 1/2 lb. of fenugreek seed here (I grind it myself for my curry mix). Started some sprouts day before yesterday and they are doing well. Will let you know about the taste...probably on Tues.

Lentils, alfalfa, radish and a few other things. I have been snitching the half grown lentil sprouts, and they are very yum! Today I will make hummus and have hummus/sprout pita sandwiches next week.

I bought the Easy Sprout gadget and it really is much easier than using a mason jar.

Can't wait to hear about the fenugreek. I bet that has some serious medicinal properties in addition to being tasty.

I use a glass cylindrical bread 'pan' that I was given a long time ago and found doesn't produce good bread. Cheese cloth over both ends, held on by thick rubber bands. Don't even have to drain as the water runs out the other end.

Another thing I've been trying (cheaper than the sprouters and holds more) is the pasta cylinder cooker...the one that has the drain cover, you put in the pasta and boiling water and it cooks. Got mine for $7.99 at Linens and Things.

Bet that would work great for larger bean sprouts. Good idea, thanks!

we don't have any sort of warm area in our home for sprouts which has been my problem with Alfalfa sprouts, mung beans. They sprout way too slow and I need ideas to keep them warm enough to actually sprout and grow???

If gas and it has a pilot light, that will do without having to turn on the oven. But, even in winter here just putting them someplace where they aren't exposed to changes in temps, do fine.

Still, with mung beans, 5 days is a minimum here in the south and 7 is better, lentils 3 to 5 days. We have too many places that sell alfalfa sprouts (and we use too few) to make it worth while to do them myself.

Surprisingly, the fenugreek is going faster than I expected. Instead of Tuesday, they'll be ready tomorrow to top a dish of Thai basil beef.

or Thai anything! Our stove is electric. The last batch of mung beans I tried were put over the top of our tv receiver, because it's on all the time and does seem to have a bit of warmth to it. I've looked, felt for warmth all over the house, can't seem to find the right place. We try so hard to be green with our electrical use and here in Oregon, it's been really cold this spring so no hope there until the weather changes.
I think I'll try Fenugreek seeds - sounds like they might be easier to grow.
I did have some success with the Alfalfa sprouts just by putting them under a living room CFL light with other indoor plants. That might be the answer?

What about on top of your computer, under a towel or something to block the light? I know between my computer and monitor, they put off a good bit of heat. Not enough to cook them, but I could certainly raise bread dough or make yogurt next to the monitor.

and I just felt my machine - no heat there. I just thought of something though.
I've got a little reading lamp that can be adjusted around, up, down, sideways, etc. I could put a 25 watt light bulb in it and voila, probably enough warmth to do the job! :bounce:

The thin sliced beef with peppers I put up from last year's crop and the first cuttings from this year's basil over basmati brown rice and the fenugreek sprouts. It's hard to describe what the sprouts taste like. Not like the spice but like they'd been exposed to it, if that makes any sense. Small sprouts (they just started to leaf today), very crisp, very tasty.

Three tablespoons of the seed (and they're small seeds) have made enough sprouts for this and enough left over to go into a green salad tomorrow night.

I will try to locate some next time I am at the appropriate store.

You need two 32 OZ plastic yogurt containers, one yogurt container top and a dremel tool or electric drill with a small bit.

Drill holes in the bottom of one yogurt container and in the top.

Fill the container with holes with sprouting beans.

Put put container with holes inside the other container.

Add warm water, enough to cover beans and put on the top.

Soak overnight. Drain in the AM.

Rinse sprouts 3 times per day until done.



This homemade easy sprouter won't work with very small seeds, but it seems fine with larger types. Also, when you run the drill, do so at a slow speed, otherwise the plastic melts around the bit. Scrub the drilled area throughly to get all the plastic bits off before you add beans.

But otherwise, it is free and seems to work pretty well. :bounce:

As a part of my continuing quest to raise my own food, eat cheap, and eat local, sprouts seem like the perfect answer! So far, I've tried: alfalfa, chickpea, mung bean, and lentil. The alfalfa has been a great success. Tasty on sandwiches and in salads. The mung has also been pretty good, although I've had a bit of difficulty getting the "hull" off of it. Anyone got any good ideas for this? I spent forty five minutes picking them off by hand the last batch But, they don't seem to change the taste much, so I suppose I can just eat them. I just think they're kind of icky looking, haha. The chickpea was not as much of a success. I did them in a stirfry and found them a bit chalky tasting. Also, they didn't keep as well. They went off after only a few days in the fridge. I don't think I'll be trying them again. Lentil is OK, but I think it's about the same taste as mung bean, and they keep better, so I think I'll probably stick to mung bean and alfalfa for awhile.

Anyone got any good ways to use them? I'm always looking for ideas!

Even better than jelly.