Hello DIYHub community! I truly enjoy reading the articles you have all shared about crafts, recycling projects and more. I wanted to add to the knowledge by sharing about something I am truly passionate about: how to grow healthy food with minimal supplies and experience.
And so, I present a short, easy to follow tutorial detailing exactly how you can grow your own fresh vegetables in just a week.
But first, a little about sprouts:
Grains when when cooked or made into flour then baked are carbohydrates. But, when sprouted their full array of nutrients are released and they become more like super vegetables. We have all seen sprouts in healthy food stores or decorating delicate meals in trendy restaurants. But, have you ever tried growing them yourself?
Alfalfa, fenugreek, wheat, lentils, and sesame seeds are some of the many grains or seeds that can be sprouted in this way. All you need is access to (preferably organic) seeds, a variety of sizes of jars, cloth & rubber bands, and a secure shelf in the kitchen to store the jars.
First, begin by soaking the seeds in filtered water overnight. I use 3 tables spoons of seeds, in this case alfalfa seeds, per session. After the seeds have soaked all night you must drain all the water with a metal filter, like so:
Sprouts do not need sunlight to grow. They also need to be washed daily. So keeping them on a shelf or tucked away on a counter in the kitchen is best. To wash the seeds, simply fill the jar with clean water, let sit for about 15 minutes then drain away the water with a filter.
By day three the seeds should begin to sprout. If they do not start sprouting this is a sign that the seeds are old and not viable. Find new seeds, ideally organic and harvested within a year or so. I find such seeds at my local health food store and can easily be bought online in many countries.
What I love about growing sprouts is that within a week you have fresh, homegrown food that is ready to use in a variety of meals. The picture above shows alfalfa after one day of soaking on the left and after about 7 days on the right. In a window of anywhere from a week to 12 days the sprouts can be used raw in salads, lightly steamed in stir fries or as nutritious decoration to tacos.
When the jars of sprouts aren't being washed I store them in a dark shelf on the kitchen with a clean cloth secured by a rubber band. The cloth keeps dust and insects out of the jars and also helps conserve a bit of the humidity. In our house we eat sprouts most days and so I spend about 15 minutes a day starting new jars and cleaning and organizing existing sprouts. It has become a part of my homesteading chores and an integral part of our healthy plan. I hope you give this easy to sprout practice a try!
