Bulk Grain, part deux

Last time I talked about Rejuvelac. This time I'm going to talk about sprouting.

Sprouting is also very easy. In fact, for those who are lazy (like me), this is a great science project for your kids. The amount you'll want to start with will vary, so please don't take the numbers I give as absolutes. I've seen anywhere from 2 tablespoons (for alfalfa) to 2 cups (for buckwheat). Each grain has a different amount of water it soaks up and a different amount of sproutage (is that a word?) that will fill a quart Mason jar (my preferred container).

Also, you don't have to use a jar. There are people out there who use bags to sprout seeds (a space saver though I've never used them myself) and I've sprouted large amounts of grain in mixing bowls.

So, why would you want to sprout your grains? Sprouting the seeds changes the chemical composition of the grain. When the grain is dry, the nutrients are dormant. After all, the plant isn't growing, is it? But once the conditions tell the grain to start sprouting, a host of vitamins, minerals, enzymes, and other goodies appear to help the grain grow. Protein also increases, both in quantity and quality. Because of this, sprouted grain is more than just a good supplement to your diet, it's what we rely on during the winter months to give us "greens" when there are none. We've personally found our energy increases dramatically when we've used sprouts on a consistent basis.

Sprouts are also very versatile. You can eat them all by themselves, combine them for a salad, pile them on a sandwich (in addition to or in place of lettuce), add them to cooked foods like stir-fry or soups or casseroles and on and on and on. The more you play with them, the more you discover about your tastes and about grain itself.

And did I mention you can sprout beans? :) I recommend low-heating, steaming, or cooking them after sprouting. Some sources say it's a good idea to do this because of possible toxins but I like it just because I'm used to soft, mushy beans. Crunchy beans don't appeal to me.

Now, there are some things to keep in mind. You should never, EVER sprout seeds intended for agricultural use. They're often treated with insecticides and may make you sick.

Also, don't try sprouting tomato or potato seeds. They're poisonous to humans.

If you want more information, I highly recommend The Sprouting Book by Ann Wigmore. She has more information on sprouting in bags and trays as well as information on how long to sprout different seeds and how to use them once they're sprouted. There's also a section on sprouting in Making the Best of Basics by James Talmage Stevens. That's the book that got us started.

On to the how of sprouting.

Equipment

(Remember, this is just what I use. I list them because these things are common to most homes.)

• a quart jar (our first container was a washed out plastic peanut butter jar)
  
• a piece of cotton guaze, nylon net, or pantyhose -- any durable, mesh-like fabric
• a strong rubber band (or sealing ring if you have one)

How I Sprout My Seeds

1. Fill the jar halfway with warm water (I use tap but some recommend filtered or distilled).
   
2. Measure out an appropriate amount of seeds, beans or grain (if in doubt, start with 2 tablespoons). Pick out any foreign objects and, if you like, broken seeds (these will swell but won't sprout).
3. Put measured amount in jar. Cull "floaters" or "sinkers" ("floaters" when most of the seeds fall to the bottom of the jar -- "sinkers" when most float on the top).
4. Secure the chosen fabric onto the top of the jar with the band (or ring).
5. In general, soak 6-8 hours. If it's cold in the house, soak 8-12 hours. Quinoa only takes 4-6 hours, at most.
6. After soaking, drain them, rinse once, drain well (it's best to let the jar sit upside down at an angle for a few minutes), then set them in a dark place (or cover them if that's not available). Try to put them in a warm place since this speeds up the process.
7. Rinse and drain the seeds about 2-3 times a day until the seeds grow to the desired length (varies with seeds).
8. (optional) the last day of sprouting, put the seeds in the window to get some sun. This works beautifully with alfalfa seeds and gives them those little leaves you see in the store-bought sprouts.

For those who are curious about lengths, here's where I stop sprouting if I'm sprouting these for "veggie" use.

Wheat = seed length (I'm talking about the part that eventually becomes the blade of grass, not the rootlets that first show up).
Rice (brown, whole grain, short-grain) = seed length
Quinoa = about 1"
Alfalfa = 2"
Garbanzo/chickpea = 1/2"
Lentils = anywhere from 1/4" to 1" depending on the recipe
Buckwheat = 1" to 3" (note: this seed will need to be rinsed 4 to 5 times the first day because of the mucus-like stuff the seeds throw off... also, I wouldn't recommend eating these very often... I've heard large quantities can make some people more sensitive to light... however, they taste really good).
Radish = 1 1/2" (very spicy seed)
Mung = about 2" (great in stir-fry... won't look like stuff in stores because they use high-pressure during sprouting to get that look)
Kidney Bean = 1/2"

If you have untreated vegetable seeds, you can use those as well, but once again, do not use vegetable seeds that have been treated with chemicals. I just avoid using veggie seeds altogether except for planting in my garden. That way I avoid the issue altogether.

So, have fun, play around with this, and next time I'll talk about some ways to use the sprouts you've grown, as well as the joys of wheatgrass.