Super Sprouts

Winter just barely started and I’m already tired of the limited seasonal vegetables. It’s definitely time for some sprouts--always fresh-tasting and always in season!

Sprouting seeds are an important staple in my pantry. My favorites are mung beans, but I also store red clover seed and fenugreek. I can also sprout the whole wheat and lentils that I keep for other cooking.

To begin, I soak the seeds overnight in filtered water. Then I put them in my sprouting tray. There are many kinds of sprouting trays available, or you can even use a wide-mouth jar. (Lay the jar on its side, and put a strainer or old piece of panty hose over the end when draining.)

I “inherited” this sprouting tray. If I were buying one, I would like one with sections which separate so I can put finished sprouts in the fridge while I continue to grow others.

Once the seeds are spread in the tray or jar, they need a gentle rinsing 3 or 4 times daily. That’s it! After several days you’ll have yummy vegetables to use in salads, to stir fry, or to just toss in your mouth.

Yum!