The news has recently highlighted an increase in price for fruits and vegetables, which is generally consistent with seasonal fluctuations, but nonetheless affects those on a limited budget. How about trying sprouting for a very fresh addition to your diet while it’s still cold and wet outside and too early for planting?

Clean and safe sprouting seeds are often available at your local health food shop or you can purchase online from seed houses like Kings Seeds or Wright Sprouts who also have a selection of sprouting resources available.

  • You can start very easily with a couple of clean, large, wide-mouth recycled jars, a fine meshed sieve, some clean muslin fabric and a few elastic bands.
  • Seeds will need to be soaked prior to sprouting and then rinsed and drained twice a day.
  • Ensure your jars are inverted to allow any excess moisture to drain away between rinsings – prop at an angle on the dish rack?
  • Sprouting times vary between varieties, with buckwheat taking around 3 days and alfalfa taking a week or so.
  • Radishes are good to start with as they are quick and easy, very tasty and great for breakfast/lunch toppings or in your wrap or sandwich mix.
  • Children love to watch sprouts grow and the reward is very timely for little one’s patience levels.

Sprouts contain good levels of protein (15-30% higher than pre-sprouted as the carbohydrate content gradually reduces). Vitamins increase, especially the water-soluble B and C vitamins, minerals are unlocked and chlorophyll develops once greening occurs.  All the nutrition that is locked up inside the seed and not always available to us, miraculously bursts forth together with plant enzymes that assist with digestion.

So what are you waiting for?

 

This article was written by Maggie Macnamara – Tutor, Level 4, 5 and 7