How to sprout according to Dr Ann Wigmore

Day 71

How sprout according to Dr Ann Wigmore

Almost any seed grain or legume can be sprouted, although some are tastier than others. Try them all! Seeds can be found in almost natural foods stores. Be sure that the seeds or grains have not been chemically treated. If they have been germination rate will drop. Broken and chipped seeds also will not sprout. One ounce of dry seed equals one cup of mature sprouts.

EQUIPMENT

A wide-mouth jar, such as a mason jar

Cheese cloth or wire mesh to cover the mouth, and

a rubber band or string to secure the mesh

The seeds or beans you wish to sprout. Make sure the jar has enough

room for the seeds to expand 8 times their present size. For example,3 table spoons od alfalfa will fill a quart jar.

SOAKING

Put seeds in jar and cover with mesh or cheesecloth, then secure with rubber band.

Wash seed by rinsing several times. Then fill up jar halfway with

lukewarm, preferably spring water. See chart for exact soaking times.

Set jar in a dark warm cupboard or shelf.

DRAINING

After the seeds have been soaked, drain off the water; save for soup stock.

Rinse sprouts with fresh water, pour off. Now let sprouts rest by tilting jar

Upside down, at 45 degree angle, making sure that the mesh opening allows

Air in and isn’t completely covered by sprouts. A dish rack is useful for this.

RINSING

Rinse and drain well 2 or 3 times a day for 3 days. Use lukewarm water.

Be sure the sprouts are sufficiently and continually drained as too much

water and too little air will lead to molding and spoilage. Rinsing is basically

making sure sprouts are kept moist. See chart for more exact timing.

That’s all there is to it; Alfalfa sprouts need to be set in the sun after

5 days so they can start to manufacture chlorophyll. Remember that the time

it takes for sprouts to mature will vary—it depends on the temperature and

humidity. Shorten soaking times for hotter, more humid weather, rinse the sprouts more frequently to keep them cool. Sprouts are most tender when young, and they refrigerate well. They will keep for several days.

SEED                      SOAK       RINSE           READY IN

                                (hours)    (times a day)   (days)

ADUKI………………. 8-12 …… 3 …………… 3-5

ALFALFA …………... 5-8 …….. 2-3 …………. 5-6

CHICK PEAS ……… 8-15 …… 4 …………… 3-4

(Garbanzo Beans)

CORN ……………… 8-15 …… 3 ……………. 2-3

FAVA BEANS* ……. 8-12 ……. 3 ……………. 3-4

FENUGREEK ……... 6-8 ……... 3 …………… . 3-4

LENTILS ………….. 8-12 ……. 3 ……………. 2-3

MILLET …………… 5-8 ……… 3 ……………. 3-4

MUNG …………….. 8-12 ……. 4 …………… . 5-6

OATS ……………… 5-8 …….. 2 ……………. 3-4

PEAS ……………… 8-15 …….. . 2 ………….... . 3-5

RADISH ………….. 5-8 …….. . 2 …………… . 3-5

RED CLOVER ……. 5-8 ……. . 4 …………… 5-7

RYE ………………. 8-12 ……. 3 ………….... 2-3

SOYBEANS ……… 15-24 …... 4 ……………. 3-4

SUNFLOWER SEEDS 8 ………. 2 ……………. 24 hours

WHEAT …………… 8-15 ……. 2 ……………. 2-3

*and any bean: black, white, haricot, kidney, navy, pinto, red, etc.

grain sprouts are ready when the root is the length of the seed.

 

Technorati Tags: how to seed sprout