In her latest column, experienced food enthusiast Annemiek shares her love for home-grown sprouts. These nutrient-dense seedlings are a healthy kitchen staple—give it a try today!
What Are Sprouts? Sprouts are the young seedlings of seeds, grains, and legumes—the tender shoots you harvest before the plant fully matures. Nearly all seeds, grains, and legumes can be sprouted. For best results, choose high-quality organic seeds without breaks or damage, as these won't germinate well. Store finished sprouts in the fridge for up to a week.
Seeds to Sprout:
Sesame, sunflower, buckwheat, pumpkin
Vegetable Seeds:
Alfalfa, radish, kale, fenugreek, turnip
Beans or Legumes:
Mung beans, lentils, chickpeas, green peas
Grains:
Barley, maize, wheat, quinoa, amaranth, rye
What You'll Need:
Step-by-Step Instructions:
Rinse seeds thoroughly. Place in the jar and cover with a few inches of cooled, boiled water. Secure cheesecloth over the top with the elastic and soak overnight in a warm, dark spot. Next morning, rinse with cold water (without removing seeds), drain well, and return to the dark. Repeat rinsing twice daily until sprouts emerge. Move to a sunny windowsill (not direct sun all day). Harvest when they reach your preferred size.
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