Instructions

Sprouting in trays:

Here is what you will need:

• Seed of choice

• Sprouting kit

• Water

• Measuring spoons

Start by selecting your seed or seed mix. Measure out about 1 1/2 Tbsp of seed. The smaller the seed, the less you will need. If you do more with a smaller seed, you might be able to get two crops out of one.

Put the seeds in the tray with the drainage holes along the bottom edge. Place this tray into the corresponding tray (no drainage holes) placed upside down. Fill with at least enough water to cover the seeds.

Soak for 6-12 hours (look at the seed packet), but this doesn't have to be an exact science. Most seeds do perfectly well overnight or for half the day.

Lift trays with seeds from the soaking trays. Let some water drain out.

Dump the remaining water in the base tray and flip it over. This is now the lid for the tray. Place the 'extra' stand underneath this combo to prevent water leaking onto your counter. Repeat with the other trays and stack them together.

Make sure to rinse them lightly at least every morning and night. Hot days may require more frequent waterings. I typically run them under a light spray nozzle in the sink.

For smaller seeds that are grown until they have cotyledons (first 'leaves'), leave them covered until a majority of the seed coats have fallen. The 'leaves' will look yellow. At this point place them in the sun.

Make sure they receive sunlight, but be warned that being in a south facing window all day can scorch them and dry them out faster. Our kitchen window faces north, and they do just fine without any direct light at all. They tend to all lean towards the light (called phototropism) and you can rotate the tray to a new angle and watch them turn to face the light again. An east or west facing window might be okay, just watch out for drying/wilting. You can tell a crop has not gotten sufficient water when the root beings to shrivel. Trust me, they don't feel as fresh and crisp in your mouth when this happens.

Do not place near a heater as this will dry them out as well.

The larger seeds (like lentils and beans) are best eaten when the radicle (root) begins to be seen. The smaller seeds (like broccoli and alfalfa) are best when the cotyledons (first 'leaves') emerge and turn green.

Some classic ways to eat your sprouts include on sandwiches, salads, as a garnish for soup, burritos, and more. One of my favorite personal rules I have is to pile as many sprouts as possible on whatever I am eating for dinner/lunch. If you want, you could do the 'reward' system saying you can only eat [insert favorite dish/meal] AFTER you eat [insert quantity] of sprouts. Or just eat them together:)

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Sprouting Grains

Sprouting can be done in jar as well. My favorite to do are wheat or spelt berries. These do not need to sprout all the way to the cotyledon (beginning 'leaves') but can be eaten as soon as the radicle (beginning root) appears or the berry is soft.

Simply place as much seed in a jar as is desired and cover with water. Let this soak for 24 hours. Drain the jar with a cloth or sprouting lid over the opening of the jar. Rinse and leave the jar upside down in a dish drainer (or other place) to get excess moisture out. This may not work in all areas. I live in Idaho, so it is a fairly dry location. I have not had trouble with spoiling if I drain and rinse in the morning, leave it upside down in the dish drainer, and place it in the fridge upon arriving home at the end of the day. If you have worries about spoiling, this step could be skipped and the jar placed in the fridge following the rinse.

Eat these flavorful sprouted berries as a breakfast with a little honey, milk, fruit, chia seeds, nuts, and more!