My latest obsession - sprouts. I've grown sprouts before, but this new procedure that I follow, is so easy and failure-proof, that I believe everybody should try it.
I'm not going to preach about sprouts, the information about their richness in vitamins, especially C, B6 and Folate, fibers and micro-elements is widely available and well-known. And unlike other otherwise healthy ingredients, sprouts are actually very delicious, adding crunch and freshness to any salad or meal.
My first experiments were with lentils and I'm sprouting presently mung beans as well. Here are the steps I follow:
1. Place 2 tablespoons of seeds in a jar, preferably bio-seeds, they shouldn't be treated with chemical and should be intact, not crushed or shelled. Fill the jar with fresh water, cover it with a cotton mesh and leave between 8-12 hours to awaken the seeds. Dependent on the plant, you might need to keep the seeds in a dark place, like for mung beans, or on a kitchen shelf for lentils, where they would get some light, but not direct sunlight.
2. After the initial 8-12 hours period, drain the water, add fresh water and drain it again. Tilt the jar at a 45° angle, so that any excess water can be drained and the seeds can get sufficient airflow, in order to prevent mold or bacteria growth.
3. Repeat this procedure twice or three time a day (mung beans are hardier and thirstier). You'll see the first small white roots poking from the seeds on the second day.
I took these pictures near the window, because of the better lighting and to show off my gorgeous orchid :), but I usually keep the jar on a kitchen shelf away from the window.
4. The growth process is very rapid, lentils are super easy to grow and my sprouting success rate was nearly 100%. On the third day you'll notice the small green stems of the plant, growing from the opposite side of the seed.
5. The sprouts are ready to eat on the 5th day, but you can leave them a little longer, probably a week, if you want them bigger. Once they have grown big enough, you can store them in a glass container in the fridge for up to 5-6 days.
The initial impetus for my decision to grow sprouts was the uniquely delicious Korean meal I tried in Vienna - Dak Bibimbap. I used my first harvest of sprouts to make a Bulgarian version of the meal with the products I had at hand - boneless chicken thighs, rice, green peas and lentil sprouts and everybody at home polished off their earthenware bowls - it was heavenly delicious. My next experiment will be a sort of Dak Bibimbap with chicken. rice, carrots, sauteed mangold, cucumber and mung bean sprouts. Can't wait for the tiny seeds to grow :)
