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.)
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
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!
Several years ago I observed that seeds didn't begin sprouting until they had
absorbed enough moisture to finish the job, i.e., to form root, stem and the rudimentary
leaves that would enable the new plant to make its own food by photosynthesis.
The
quart-size, dual-container system is ideal for sprouting seeds. Its
convection action provides continuous ventilation, humidification
and warmth. 