Sprouting for Health and Hobby
Alfalfa Sprouts
Sprouting, or germination, occurs in nature when a seed is exposed to certain environmental conditions. This allows the seed to begin the process from dormancy to new life, as a seedling, and then to a mature plant.
By imitating these natural conditions, we can sprout seeds, legumes, and nuts to receive additional nutritional benefits that sprouting provides. In this section, I will present methods of growing various sprouts.
By imitating these natural conditions, we can sprout seeds, legumes, and nuts to receive additional nutritional benefits that sprouting provides. In this section, I will present methods of growing various sprouts.
Benefits of Soaking |
Nuts, seeds, legumes, lentils and grains contain phytic acid in varying degrees. Phytic acid is a natural chemical that protects the seed from sprouting too early. Unfortunately, this acid is also an enzyme inhibitor that makes these foods difficult to digest. It’s often considered an anti-nutrient because it binds minerals in the digestive tract, making them less available to our bodies.
By simply soaking these foods in water for 8 hours or overnight before cooking, the phytic acid can be greatly reduced. This allows us to attain the full benefit of these nutritionally dense foods without the digestive discomfort. |
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 Begin by soaking the alfalfa seeds
Alfalfa sprouts are probably the most well known of the sprout family. In recent years, however, they have been difficult to find. This is due to frequent recalls. Outbreaks of salmonella poisoning have been common, causing great concern for producers and consumers. This life threatening bacteria can make people quite ill.
There are various probable causes. Producers can not maintain control due to the large volume grown. That's why many producers have begun issuing warnings like this: This product may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. At issue is the quality of the seed, and whether they have been contaminated by salmonella or E. coli. Sprouts grow in the same conditions as bacterial pathogens -- warm and moist. The same issues can apply to homegrown sprouts. Although the chances of you having the same problems as the large distributors are slim, the possibility still exists. So always maintain a clean, hygienic kitchen in which to grow sprouts. It is very important to rinse well and often. Alfalfa seeds are readily available at many grocery stores and you can find them in bulk at many sites on the internet. Please be aware that all seeds are not of equal quality. Some have very high percentage of germination and others very low. I would say that 85-90% germination is a good for sprouting seeds. I have purchased other seeds with a disappointing result of about 50% germination. So far Todd's Seeds have been very reliable in my experience, with a substantial germination rate. They sell a variety of seeds in bulk if you choose to produce in larger quantities. The Sprouting Process
Soak 1/4 cup of alfalfa seeds in approx. 1 cup water (slightly warm or room temp) for 6-8 hours or overnight. Do not exceed 10 hours. Place out of direct sunlight and cover with a towel. After soaking, rinse and drain. Repeat the rinse and drain at least 3 times a day. Morning, mid day and before retiring. |
After day 2 or 3, you will begin to see the tail of the sprout appear. At this point, I transfer the sprouts to a sprouting bag to allow for their expansion. Continue rinsing and draining by submerging the bag in fresh water. After 5-6 days, you can delicately separate the clumps of entangled sprouts while they are submerged. This will encourage further growth and allow the seeds to shed their hull, the tiny shell of the seed.
Once they reach approx. 2 to 2 1/2 inches in length, it's time for culling and greening. Remove sprouts from the sprouting bag and place in a large bowl. Submerge the sprouts with water so that they are are completely covered. Gently agitate the sprouts. This causes the hulls to rise to the top. Using your cupped hand, scoop out the floating hulls. Also, the un-sprouted seeds will have settled to the bottom on the water.
Gently remove the sprouts to a colander or bowl and discard the water with the dead seeds. Repeat this process of submerging, culling, and draining the sprouts at least two more times.
Now, in order to green the sprouts, they will need to be exposed to direct sunlight. Place them in a colander, set them on a plate for draining and place by a window in direct sunlight. They should be turned over in an hour or so to ensure exposure to sunlight to more of the sprouts. The more sun exposure the greener the sprouts, while increasing the chlorophyll content.
Once your sprouts are green, they are ready to eat. The sprouts can be stored in the refrigerator in an air tight container or plastic baggie for at least two weeks. Enjoy on sandwiches, salads, chalupas, wraps or in any creative way you wish.
Once they reach approx. 2 to 2 1/2 inches in length, it's time for culling and greening. Remove sprouts from the sprouting bag and place in a large bowl. Submerge the sprouts with water so that they are are completely covered. Gently agitate the sprouts. This causes the hulls to rise to the top. Using your cupped hand, scoop out the floating hulls. Also, the un-sprouted seeds will have settled to the bottom on the water.
Gently remove the sprouts to a colander or bowl and discard the water with the dead seeds. Repeat this process of submerging, culling, and draining the sprouts at least two more times.
Now, in order to green the sprouts, they will need to be exposed to direct sunlight. Place them in a colander, set them on a plate for draining and place by a window in direct sunlight. They should be turned over in an hour or so to ensure exposure to sunlight to more of the sprouts. The more sun exposure the greener the sprouts, while increasing the chlorophyll content.
Once your sprouts are green, they are ready to eat. The sprouts can be stored in the refrigerator in an air tight container or plastic baggie for at least two weeks. Enjoy on sandwiches, salads, chalupas, wraps or in any creative way you wish.
