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Old 03-18-2009, 09:15 PM   #1
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Join Date: Jan 2007
Vessel Name: Persevate
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Where do you get your seeds for sprouting? I've had mixed results sprouting grocery store bought seeds, some times they just won't sprout....

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Old 03-18-2009, 11:55 PM   #2
Join Date: Jan 2008
Home Port: Hull
Vessel Name: Tadpole
Posts: 63

Best source is from wholefood/healthfood outlets ... they sell seeds specifically for sprouting whereas your average grocery store or supermarket will stock seeds & pulses for cooking, these are usually treated to prevent them sprouting thereby maximising shelf life ... although they may not sprout they still have a place in my refrigerator-free galley - just keep them dry.

My method for sprouting seeds is put the seeds in a ziplok-type bag ... add enough water to soak the seeds for 24hrs ... empty the contents of the bag into a sieve & rinse off well ... return the seeds to the bag whilst still wet & seal ... repeat twice daily until sprouts are ready to eat ... usually in 2 or 3 days depending on seed variety ... some types are better done in a dark cupboard/locker resulting in a blanched sprout whilst other varieties are better in daylight & result in green shoots ... watch out for mildew or any strange-looking developments in the sprouting bag, if found simply throw them out (fish like this kind of scatter bait) & start over ... also avoid using chlorinated water for seed sprouting ...

Varieties : (please feel free to add your favourites) ...

Mung Beans ... these produce the classic Chinese bean sprouts ... sprout in the dark.

Alfalfa ... tasty green sprouts when sprouted in daylight.

Fenugreek ... spicy peppery sprouts either green (daylight) or pale (dark).

Mustard ... peppery green sprouts.

Chick Peas ... substancial sprouts best done in the dark.

Green Lentils ... fast sprouters best done in the dark.

Onion ... in the light or dark.

Radish ... best in the dark for crispy peppery shoots.

I have no specific recipes to share ... sprouting seeds are versatile enough to be used as salad or cooked in stir-fries, soups, stews & casseroles ...
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