Extension

Gardeners who have feasted on the homegrown bounty from their gardens all summer and fall may be feeling that fresh produce is in short supply this time of year. Fortunately, there’s a way to continue to get that fresh garden taste.

 

Growing sprouts is a simple way to incorporate crisp, nutritious greens back into the kitchen. These tiny, powerhouse plants require no soil, minimal space and only a few minutes of attention each day. There are several sprouting systems available, but the old-fashioned jar method is tried and true for its simplicity, affordability and reliability. All gardeners need are untreated sprouting seeds, a wide-mouth glass jar, a screw-top ring and a piece of cheesecloth or fine mesh to secure under the ring.

 

Purchase seeds specifically for sprouting – not regular garden seeds. Alfalfa, radish, broccoli, clover, cress, sunflower, mung beans, lentils and beet are options that provide great flavor and nutrition.

 

To start, wash jars and lids in hot, soapy water to reduce the chance of bacterial contamination. The number of seeds needed varies by seed type. Some seeds increase in volume more than others. For a quart jar, start with 1 or 2 tablespoons of seeds and adjust the quantity as you gain experience.

 

Place the seeds in the jar. Rinse seeds and remove floating seed hulls and debris. Cover seeds with water and soak 4-12 hours, depending on the variety, to jump-start germination. Once soaked, drain and rinse seeds with lukewarm water. Return the seeds to the jar, ensuring there is no excess moisture, as this encourages spoilage and fermentation. Sprout seeds need to stay moist, but never wet.

 

After rinsing and draining, spread the seeds along the inside of the jar. Place it on its side in a quiet spot in the kitchen. Cover the jar with a towel and keep the room between 68- and 75-degrees Fahrenheit.

 

Gardeners will need to rinse and drain the spouts two or three times per day. This process cools the seeds, provides good moisture and prevents overheating. Within a few days, gardeners will notice the sprouts increase in size.

 

Harvest time depends on personal preference. Taste a few each time you rinse them to discover how the flavor develops. Check the seed packet or the company’s website for timing recommendations. Once the sprouts reach the desired state, rinse and drain them well. A salad spinner works well to remove excess moisture. The sprouts can be stored in a sealed jar or bag in the refrigerator for up to two weeks. 

 

For the best results, grow only what can be consumed in a few days. Start new batches regularly to maintain a steady supply of homegrown sprouts all winter long.