Every plant-based food starts as a seed and grows into a sprout. Even though sprouts are low in calories, they are chock full of nutrients, because the sprouting process increases nutrient levels. Sprouts are also lower in antinutrients, the compounds that lower your body’s ability to absorb nutrients. Sprouts are a great source of folate, magnesium, phosphorus, manganese, and vitamins C and K. Because sprouted seeds are high in insoluble fiber, which is good for gut health, they can be eaten raw in salads or lightly cooked.
Sprouts grown in a small space indoors means a bumper crop in a few weeks and a value-added ingredient for a meal. Growing sprouts is a great science project for kids.

Ingredients for growing
Flat seed-starting trays, egg cartons, or any pot or container
Seed starting mix
Organic soil to cover the base. If using a baking dish or roasting pan lay stones on the bottom for drainage
Liquid fertilizer
Organic pea, or sunflower seeds

Soak pea or sunflower seeds overnight
Mix seed starter mix and organic soil together
Plant in plant mix that is no deeper than the height of the seed add a small amount of fertilizer, and cover gently.
Cover the tray to keep it dark and moist.
Check the water level daily and put water in the bottom of the tray, so the plants draw water up through their roots.
Keep seed tray in a sunny place
Seeds should begin to sprout in 3-4 days. Once they start to grow, remove the cover. Keep moist.
You can harvest pea sprouts when they are 3-4 inches high. It will take about three weeks to get the shoots that high. They will get tougher if allowed to grow longer.

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