1. Sort and wash. Start with about 1 tablespoon of seeds or
1/2 cup beans or grains. Rinse the seeds well with clean lukewarm
water. Pick out and discard shriveled or broken seeds. 2. Soak overnight. Cover the seeds with plenty of clean
lukewarm water. Then set aside for an overnight soaking.
I rinse at least twice in clean lukewarm water. After the last rinse,
3. Drain and rinse. In the morning, drain the seeds and
drain the seeds well and return to the jar. Seeds should be moist,
4. Keep dark and moist. Cover the jar with the cloth and
secure with an elastic band. Turn the jar on its side and rotate so
that the seeds are in a thin layer. Place the jar, on its side, in a dark
clean lukewarm water. Each time drain well and return to the jar as
5. Rinse at least twice daily. Thoroughly rinse the seeds with
before. By the second day, sprouts should begin to appear. Small
seeds usually take less time than beans. Sprouting is faster in warm
weather. NOTE: Thorough rinsings are essential to prevent mold
growth and “souring” of the sprouts. Soy beans tend to mold more
easily than other beans and seeds. It is a good idea to rinse them
more frequently, five or six times daily, and to use clean cool
6. When sprouts are grown. Sprouts can be grown to various
water.lengths. But the favorite lengths for some sprouts are:
Alfalfa – one to two inches
Lentils – one inch
Mung beans – one and one-half to two and one-half inches Soy beans one to two inches
Wheat one-fourth inch
Aim for one to two inches for most seeds.
Note: If you like green sprouts, place the jar in sunlight for
30 to 60 minutes, just before harvesting.
7. How To Harvest Home-Grown Sprouts. Remove from
called harvesting.) Then refrigerate. Just place them in your
the jar when sprouts have reached their desired length. (This is
refrigerator in a closed container to preserve their freshness and
nutrient value. NOTE: Plan to use within three days for maximum
enzyme-catalyst and nourishing power.