Do not ignore the benefits of storing dried sprout seeds and/or using sprouts for your survival preparedness, or for your overall health and well being. The advantages of using sprouts are their nutrition, simple and flexible food preparation, and storage.
Nutritional Advantages of Sprouts
The dried seeds themselves provide little benefit, however once they are sprouted, seeds provide the largest amount of nutrients (relatively: per unit) to other food sources. A tremendous amount of nutrients are released during the development of the seed during its growth process. There is more nourishment within a plant’s sprout than at any other time in its life cycle. Sprouts contain enzymes that help digestion of foods, they provide a good source of fiber, they are excellent multipurpose vegetables, they greatly increase vitamin content of dishes, they provide a ‘live’ food, and they are free of pesticides if untreated.
Food Preparation Advantages
Sprouts can be used in many ways; alone, in salads, soups, entrees, raw, boiled, sauteed, steamed, you name it… its all good. There is no fuel required to prepare sprouts. You can eat sprouts without cooking them. Once you figure out how to sprout seeds (it’s easy), there will be few failures and near 100% success. It’s a money saver too; they are the least expensive fresh vegetables you can produce.
While it is difficult to store fresh vegetables (you can dehydrate them, or simply eat them), it is not difficult to store sprout seeds. The process of sprouting only takes 2 to 3 days, so provided you have a storage supply of sprout seeds, you will only be days away from eating… year round!
How To Sprout Seeds
Experiment with a variety of dried seeds, including grains, and legumes. Alfalfa, barely, black-eyed peas, beans, buckwheat, flax, garbanzo, lentil, millet, mustard, oats, pinto bean, quinoa, rice, sesame, and wheat… just to name a few.
- a quart jar
- a piece of cotton gauze, nylon net, or pantyhose top
- a rubber band
Step by Step Instructions
- Measure the amount of seeds
- Place seeds in a half-full jar of warm water. Fasten the gauze or fine mesh straining material over the top of jar with rubber band.
- Soak seeds for 6-8 hours, or as directed, in a warm location
- Then drain seeds well by turning jar upside-down and leave at an angle for several minutes to assure a good drain. Rinse them again gently in warm water and allow to drain again.
- Rinse and drain seeds 2-3 times each day, or as directed, being sure to drain well to avoid souring of sprouts
- When sprouts grow to desired length, eat the whole thing – seed, sprout and roots
- You can store unused sprouts in refrigerator to slow down further growth
- Repeat (or stagger such that you have a constant maturing supply)
Don’t sprout seeds intended for agricultural use. They are generally treated with poisonous insecticides.
Don’t sprout tomato or potato seeds – they are generally poisonous to humans
For a 1 quart harvest, measure the following quantity of sprouting seed…
Alfalfa (3 tbsp)
Beans – general (1 cup)
Black-eyed Peas (1 cup)
Chia (2 tbsp)
Flax (4 tbsp)
Garbanzo chickpea (1.5 cup)
Millet (2 cups)
Oats (2 cups)
Quinoa (4 tbsp)
Rice (1.5 cup)
Sesame (1.5 cup)
Soybean (1 cup)
Spinach (2 tbsp)
Wheat (1 cup)