Spouting

[Durgan]

http://www.davidsuzuki.org/blogs/queen-of-green/2013/02/sprout-a-green-healthy-futureon-your-countertop/
Finding fresh, local greens through winter can be a challenge. Sprouts are a simple, tasty solution.


Sprouting is the easiest way to grow fresh greens year-round, even in Earth's coldest corners. No weeding. No skill required. And almost no space needed!

Fresh sprouts are a potent source of antioxidants, rich in essential fatty acids, full of fiber and protein, and packed with vitamins. And they're delicious! (If you've only tried store-bought alfalfa in square plastic containers, you might have doubts. Three days, a handful of seeds and a wide-mouthed mason jar will change your mind

 

[Becky]

I quite like the sound of eating sprouts but I've never tried it before - what is a good variety to start with?

 

[Durgan]

My first success was sprouting wheat to make bread. The sprouting was perfect. But.

Since then I have had no real success. I am trying to determine the problem. It may be the seed itself.

I am working on lentils, soy beans, rice. Mung beans are a good choice. The few soy that sprouted are excellent.

To answer you query, I would suggest mung beans, and/or lenils. Use a jar with a screen across the top and experiment. It will take about four days to get germination and sufficient growth.

Anyway I am discovering it is not all go with the process.

 

[Durgan]

I have found seeds and grains from Bulk Barn generally have poor sprouting characteristics. Surmising it is probably caused by too much heat when drying the seeds. Anyway I found a Canadian supplier that has seeds that are viable for germination. I ordered a kilo each of mung beans,chick peas and lentils to test germination.

http://www.sproutmaster.com/ (e-mail address removed)

 

[Durgan]

http://durgan.org/2017/January%202017/1%20January%202017%20Mung%20Bean%20Sprouts/HTML/ 1 January 2017 Mung Bean Sprouts
Experimenting growing various seeds/grains to make sprouts, production has been narrowed to using two types, wheat for sprouting to make bread, and mung bean sprouts for daily use. The mung beans from a bulk store are viable, low price, and sprout in a liter jar in four days. They are utilized in soups, made into drinkable slurry with apple juice, steamed as a vegetable, or eaten raw. It was found other types of sprouts are not as active as the two chosen, in other words not worth the effort required. Many do not sprout due to commercial processing. One half cup of mung beans make a liter jar of sprouts in four days. The hulls tend to float and may be poured off and discarded or utilised as desired. I have a jar continually growing on the back of the kitchen sink.