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Basic Sprouting in a Jar or Container

Submitted by staff on Sun, 12/14/2008 - 04:33

Sprout Container
The simplest and most economical way to grow sprouts is in a jar or container. Any size wide-mouth jar will do, such as a canning jar, mayo jar or just about anything you that is clean and toxin free. Wide-mouth jars are easy to clean and work with.

Lid
You want to provide your sprouts with necessary fresh air. Cover the top of the jar with muslin, cheese cloth or nylon mesh screen and secure with a rubber band. If you're using a canning jar, you can use a lid made for sprouting. You will be using organic sprouts, so why not keep all the materials you use toxin free.

Easy Sprout™ Tips & Suggestions

Submitted by staff on Sat, 12/13/2008 - 19:08

Most seed types require little more than 1-12 hours of soaking followed by varying periods of unattended sprouting time (and no rinsing.) Some seeds have special handling needs. For example:

Alfalfa & Salad Sprouts

Salad-type sprouts such as alfalfa, broccoli, clover, radish, etc. are usually grown to a more mature leaf stage. Water is useful for more than just growth - it's a way to keep sprouts from growing into a tight compacted mass, while simplifying dehulling and rearrangement of sprouts for uniform greening. (At each rinse, fill sprouter with lukewarm water, loosen sprout mass with a fork, stir, skim hulls & drain.)

Sprouts & Sprouting - Tips, Tricks & Suggestions

Submitted by staff on Sat, 12/13/2008 - 18:46
  • Most seeds, beans, grains & nuts are useable even if not specifically for sprouting. They must be untreated. Don't use garden seeds.
  • Seeds are natural. Quality varies. Test. If OK, buy extra. Keep seeds cool & dry. Store nuts & hulled sunflower in refrigerator/freezer.
  • Don't expect (or wait for) roots on hulled barley, millet, oats or nuts. Use short sprout cycle & refrigerate. Use in 48 hours or freeze.
  • For Combinations, use seeds with similar soak/sprout times, storage life, uses.
  • There are 10 to 100 times more enzymes in germinated grains & beans than in raw fruits and vegetables
  • According to Dr. Edward Howell, enzymes are at a peak when the root is merely 1/4 inch.
  • Small seeds can be water-logged for hours after soaking, limiting oxygen for rapid growth. Centrifugal force moves water in the seed mass to the outer container. (Rock or swing sprouter back & forth. Or put sprouter into a knee-high nylon stocking and twirl it around a few times.) Drain well, then loosen compacted seed mass by slapping around the sides of the sprouter.
     

What happens when a seed Sprouts

Submitted by staff on Sat, 12/13/2008 - 18:37
  • Stored food & enzymes needed for growth of the mature plant are mobilized.
  • Protein, carbohydrate & fat is broken down (pre-digested) to free amino acids, simple sugars & soluble compounds.
  • Vitamins, including A, B-complex (B-12), C, E & K, increase to meet the growth needs of a young plant. (For example, B-complex in wheat increases 600 percent, vitamin E triples & vitamin C increases six-fold. Vitamin C in a 100 gram serving of peas goes from 0 to 69 mg. in 48 hours!)
  • Essential minerals - calcium, magnesium, iron & zinc are supplied in organic form, "chelated" for better assimilation.
  • Nutrient-density is enhanced at the expense of calories!

Using the EASY-SPROUT™.& Sprout Seed Chart

Submitted by staff on Sat, 12/13/2008 - 17:59

The quart-size, dual-container system is ideal for sprouting seeds. Its convection action provides continuous ventilation, humidification and warmth.

Benefits include larger batches, less time to harvest (8-48 hours!), minimal sprout disturbance, longer storage life, and the ability to grow many sprouts with NO RINSING!

 

The Sprouter and Its Parts

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