Organic Sprouting Seeds

Source

• Make sure the seeds you are sprouting come from a reputable source so that the claim of organic is true. Use only seeds that are food grade and sold in food stores, not from garden supply stores which might sell seeds sprayed with pesticides. Check with your favorite seed catalog to see if they can supply you with organic seed safe for sprouting.

Types

• First try sprouting the more common sprouts, such as mung beans and alfalfa seeds, to see if you like them. Move on to more adventuresome sprouts such as celery, dill, lettuce, onion, parsley, radish or sesame and see how you like them. Add a few to stir-fries at the last second for nutritious crunch and flavor.

Method

• Wash a quart glass jar with soapy water and rinse. Pour boiling water in the jar to sterilize it and prevent any bacteria from growing during the sprouting process. Place 1/4 cup of seeds into the jar and cover with twice as much cool water. Cover the top of the jar with a square of cheesecloth and secure it in place with a rubber band. Set the jar by your kitchen sink for 24 hours. Drain and rinse the seeds twice a day with cool water until they are the size you like. Refrigerate for up to a week in a plastic bag.

Warning

• Watch out for bacterial contamination when making your sprouts. Throw them away if there is any smell of ammonia since there have been several serious cases of food poisoning. Realize that the CDC and FDA recommend that people at high risk for systemic infections not eat raw sprouts since there is a chance of bacterial growth in the warm, moist environment of sprouting.