Are you looking for a super easy indoor growing project? Try your hand at sprouts! No need for a yard, patio, light, or even soil. Heck, you don’t even need a green thumb to get this right! Just a jar, some water, seeds, and a countertop.
The directions on my seed packet say the process is so easy even a child can do it. While most people take comfort in that, I worry that I’ll be the one adult who can’t.
In the end, I had nothing to fret. Trust me — this hydroponic project is easy peasy and takes just 3 to 7 days from starting your seeds to harvesting them. Perfect for beginners or for people who want homegrown greens during colder months.
Sprouts are infantile, germinated seeds. You can eat the seed, roots, and leaves.
Delicious in salads and sandwiches, these guys are packed with goodness. They contain enzymes, fiber, amino acids, vitamins, and other immunity-boosting properties.
Before You Start
You’ll often hear you need a sprouter to grow sprouts, but that’s not true. I used one along with a regular Mason jar, and the Mason jar produced better results!
How To Grow Them
- Place one tablespoon of seeds in a clean jar or sprouter and cover them with several inches of warm water.
- Soak the seeds overnight or up to 24 hours.
- Drain the seeds through a mesh strainer or cheesecloth, so you don’t lose them down the sink!
- Immediately rinse the seeds with water and drain again.
- Repeat twice daily until sprouts are desired size and ready to eat.
Watch For Mold
One of the most common issues with growing sprouts is mold growing on the jar. If you don’t rinse your sprouts daily, this will likely happen to you. At first sight of fuzz, throw the sprouts out and start again.
Harvesting is a cinch; pluck them out of the jar or sprouter, give them a final rinse, dry them, and enjoy!
Store leftovers in the fridge in a paper towel and zip lock back or beeswax wrap for ultimate freshness.
See? I told you it was easy.
Types Of Sprouts
There are so many varieties to choose from when it comes to growing sprouts. Here are some of the more common options:
- Alfalfa: A classic sprout with a nutty and mild flavor.
- Broccoli: A tasty sprout packed with enzymes that protect against chemical carcinogens.
- Mung bean: A mild and crunchy sprout perfect for stir-frys.
- Fenugreek: A bitter-tasting sprout that is usually not eaten on its own.
- Daikon radish: A mild sprout that tastes like radish fresh from the garden.
- Kale: A crispy sprout with a sweet, peppery flavor.
- Sunflower: A nutty sprout with a hint of lemon and commonly referred to as the most flavorful of all.
Indoor Kitchen Gardening: Turn Your Home Into A Year-Round Vegetable Garden, By Elizabeth Millard