How to grow your own sprouts – Jar Sprouting
Sprouting is not a new thing, but in recent years, there has been an increase in interest and popularity of sprouted edible seeds as a part of a healthy diet, especially as more and more people worldwide look to introduce foods to improve their immune system function1. Sprouting does just that, by contributing immensely to enhance the nutritional and medicinal value of edible seeds2.
To learn more about Why You Should Grow Your Own Sprouts read here: https://www.anoasisofhealing.com/why-should-you-grow-your-own-sprouts/
Today we will share with you how to Jar Sprout. It’s easy, fast and convenient. Let’s go!
Equipment:
- mason jar (suggest the ½ gallon size)
- the metal ring fitted with metal screening, or the plastic canvas used in cross-stitch, cut to fit into the metal ring, or a sprouting lid
- organic seeds
Procedure:
- Fill your jar ¼ full with the desired seed you want to sprout. Rinse seeds very well with the sink sprayer and drain water and any debris. Cover seeds with clean, filtered water, filled to the top of the jar. Seeds will swell to double their original size as they absorb water.
- Soak for the time recommended on your sprouting chart. You may find it helpful to write the date and time you start the sprouting process on the jar to keep track of time, but sprouts are generally forgiving, especially the larger, heartier ones, and even if you are off by a few hours, you should still be successful.
- Once soaked for the allotted time, drain the sprouts. Plants love this water! And rinse your sprouts well. Turn them upside down to keep them well drained.
- Sprouts should be rinsed well 2-3 times a day and start to yield results as quickly as a couple of days.
- Sprouts are ready to eat once their tails are ¼ inch long. They can be put in the refrigerator when you want to slow down their growth.
- Always rinse sprouts well with the kitchen sprayer before consuming. Never eat slimy sprouts or ones that smell funky.
- Really, it’s that easy!!
Troubleshooting: There are a variety of reasons why your seeds may mold or may not sprout…
- It is important to really shake the sprouts once they are rinsed to fully drain.
- Keep the sprouts upside-down for at least a while, if not the entire time, to prevent seeds from oversaturation.
- Make sure the seeds are fresh and your container is sterile.
Soaking and Sprouting charts for seeds, grains, nuts and beans
Length at harvest: Sprout most seeds 1 to 2 inches, grains up to 4 inches, and beans 1/4 to 1 inch. Exceptions include pumpkin, sunflower, amaranth, millet, and quinoa, which stay very short – 1/8 to 1/4 inch only.
References:
- Aloo SO, Ofosu FK, Kilonzi SM, Shabbir U, Oh DH. Edible Plant Sprouts: Health Benefits, Trends, and Opportunities for Novel Exploration. Nutrients. 2021 Aug 21;13(8):2882. doi: 10.3390/nu13082882. PMID: 34445042; PMCID: PMC8398379.
- Gan R, Lui W, Wu K, Chan C, Dai S, Sui Z, Corke H. Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review. Trends in Food Science & Technology. 2017;59:1-14. https://doi.org/10.1016/j.tifs.2016.11.010.
Vanessa Pinto graduated with a degree in Biology and Masters in Ecology from Lisbon University. After graduating, she underwent a series of professional and personal growth experiences, including being an officer in the Portuguese Army, working in countries as diverse as Iceland and Costa Rica. Vanessa became certified as a Yoga and Meditation teacher in rural India.
Being a compassionate person by nature, Vanessa is able to bring her connectedness when working with others while enhancing the importance and practicality of a pragmatic evidence-based approach to facilitating lasting and permanent change. Vanessa is a certified health coach whose specialties are nutrition, exercise, and mind/ body connection. She works both in Portugal, Thailand and USA, where she develops her work closely with people diagnosed with cancer, mainly in the areas of nutrition, movement and health education.
