In the ’70s I remember buying my first sprouting jar with a variety of plastic screw-on lids with different-sized holes in the lids. I never really had much success with that and didn’t figure out why. Didn’t take the time, I guess, or didn’t know who to ask for advice. Now, with the internet, it’s as easy as typing into a search bar “growing sprouts” and there you go…all the free help and advice you could ask for. So lately I’ve been catching up with what I really wanted to learn when I was about 22.
What my sprouts look like as of 15 minutes ago:
What I did yesterday, after using up my most recent batch of sprouts: washed out the jar, and added about two tablespoons each of:
mung bean seeds
aduki beans (also spelled azuki or adzuki)
Filled the jar about half full of water and placed that on the counter overnight for about 8 hours.
In the morning I drained the water out, and rinsed the seeds & beans, really got the water moving in there, swished it around, and drained that completely out.
View from the top, after rinsing:
After the beans / seeds are rinsed well, cover them with a towel and place on the countertop. Seeds sprout in darkness. AHA!!! That’s what I didn’t know, all those years ago…the seeds can’t be submerged (like I’d been doing) and they need darkness to sprout (also something I didn’t know).
Take the towel off and rinse them well, twice a day, morning and night. Do this for four or five or six days. Don’t let them get dried out…and also start using them before they grow roots a mile long (oops, my first time this year…) and get all tangled up (like roots tend to do, untended…unintentionally untended…)…
So there you have it; that’s the basic recipe. You can use all KINDS of seeds or beans to sprout. I buy my seeds & beans at Natural Grocers in Omaha and make sure they’re organic and are intended to be eaten… And here all this time I thought the only kind of sprouts you could grow were alfalfa seeds. Not true! Now I’m sprouting alfalfa seeds, sunflower, pumpkin, aduki bean, flax, — I mean really, if you can cook them, like black beans, why couldn’t you sprout them?!
Several weeks ago I grew a jar of only mung beans sprouts, then wondered what in the world to do with them all. I found a GREAT recipe which I will post, and made up a few uses of my own, as in: you can use mung bean sprouts as spaghetti. My mung bean sprouts grew roots like nobody’s business…and man…I had some tremendous spaghetti / mung bean sprouts. Cook them in a little hot water, slather with coconut oil & salt and squeeze on a little lemon juice…and man, what a great meal.
But I digress, and this needs to go in another post.
I suspect that using structured water helped my sprouts grow like they did for J from the message board.