In order to store the most nutritious foods for my family, I've decided to have a variety of seeds for sprouting. According to many health experts, sprouts are a super food. "Sprouting improves the nutrients in any seed food. Sprouting dried peas, for example, increases their Vitamin C content by 800 percent in four days... In lentils and mung beans, Vitamin C triples. Unsprouted wheat kernels have only 28 grams of the anti-anemia B vitamin, folic acid. Sprouting increases it to 106 grams. What's true for wheat is true for any other seeds you germinate..."(Frances Sheridan Goulart)

There are many other benefits to sprouts. They are a top source of protein and despite their low calorie content, are a high energy food. Sprouts are easier to digest and supply vitamins C,E and B in their full complex.

For city dwellers no garden is necessary. Seeds are easily sprouted using a 1 quart mason jar. 1. Use a large wide-mouth container such as a 1qt. mason jar. 2. Put 1/4 to 1/2 cup of dry seeds into jar. (For beginners a good mix is: 3tsp. alfalfa + 5tsp. lentils. A few mung beans or whole wheat may be added. 3. Fill jar half full with lukewarm water. After 8 hours, agitate jar and fasten a square of gauze, netting, cheesecloth or nylon over the top of the jar with a rubberband and pour off soaking water. Place jar on its side in a warm, dark spot in the kitchen. Rinse and drain seeds with tepid water twice a day, morning and evening, although some health authorities say once a day rinsing is ok. Rinse without removing the jar covering. 4.After 2 days place container in indirect sunlight to increase chlorophyll content. 5. Most seeds sprout in 3-5 days. When the tails are about twice as long as the seed itself, they are ready to eat. For maximum nutrition eat the whole sprout, eat it raw and eat it soon. 6. Surplus should be covered with cold water. Avoid water with flouride or chlorine and use only chemically untreated and certified edible seeds. (Staying Young, Frances Sheridan Goulart,1987)

Numerous seeds can be sprouted including: alfalfa, garbanzo beans, lentils, mung beans,radishes, soybean, sunflower, wheat.

For more information on sprouting contact: Hippocrates Health Institute, 25 Exeter St., Boston, MA 02116 or The Sproutletter Institute, P>O> Box 62, Ashland, OR 97520.

-- Mary (sweep@gateway.net), January 25, 1999

Answers

If you are acloset yuppie and gotta have the "right" equipment, try DIY where you can find a 3-tiered sprouter, which alledgedly waters itself using some kinda neat siphon parts for all of 10 bucks.

cr

-- Chuck, night driver (rienzoo@en.com), January 25, 1999.

Sprouting is our ticket! We're experimenting with a bunch of "newish" seeds. Quinoa works well, delicious. Haven't tried the soybean yet; will buy today. Have done the wheatgrass thing for years. Blech but healthy. Not compatible with chocolate, though; will make ya barf.

Mary, what's the latest with Hippocrates?

Thanks for the tip, Chuck ;-)

xxxxxxx xxxxxxx xxxxxxx xxxxxxx xxxx

-- Leska (allaha@earthlink.net), January 25, 1999.

Mary, can using 'tap' water to rinse sprouts damage them? Where do you get larger 10 x 14 trays about 2-4" deep?. I have a book called "The Sprouting Book" by Ann Wigmore and just started reading it.

-- Nubian (tall_nubian@yahoo.com), January 25, 1999.

"Where do you get larger 10 x 14 trays about 2-4" deep?"

Nubian, what has worked for me are cafeteria meal trays. I checked around and found a cafeteria at a hospital that was being remodeled and bought some of their trays for a song. They are durable and just the right size. They are deep enough to pat dirt on the tray over an inch thick, press a little trough around the edge (to keep dirt from falling off), sprinkle on the seeds, water, and then cover with another tray laying upside-down on top.

After germination just take the tray off the top during the rest of the sprouting growth.

After harvest, the tray is dumped into compost dirt so the seed roots can contribute again. Now the tray is ready for years' more use.

Ashton
mmmmmmm mmmmmmm mmm

-- Ashton (allaha@earthlink.net), January 25, 1999.

Nubian - Yes, tap water can damage sprouts. Some municiple water supplies have more chlorine than others. For larger trays try : The Sprout House, 1-800-SPROUTS, or Email Info@SproutHouse.com. The website is http://www.SproutHouse.com. Mary

-- Mary (sweep@gateway.net), January 25, 1999.

The easiest y way to sprout is to use am empty coke or pepsi 1 liter plastic bottle. Soak your seeds for 24 hours {I use tap water and have never had any trouble}. After 24 hours use a small strainer and empty the soaking water. Fill the bottle up 3/4 ,put the top on and shake, then drain again. Once again I use tap water. These seeds are very hardy. Using the same method rinse about every 8 to 12 hours. When the sprout is about as long as the seed they are the most tender. Mung beans are a real delicatisy, close to the most nutrictious, and probably the easiest to sprout.

-- thinkIcan (thinkIcan@make.it), January 25, 1999.