Which category should I blog sprouts under, I wondered, as I began this post. I finally settled on “Quirkiness” because of the nature of this food source. I love sprouts of all kinds. In 2011 I purchased several packets of seeds for sprouting. Stored in the refrigerator they are still almost 100% viable. Last week I sprouted a tablespoon of the lentil mix.

The tablespoon yielded all these lovely sprouts. I used them on top of a pasta salad and they really brightened up the look and taste of the meal.

Sprouting is easy. Many garden and retail stores sell the lids that easily attach to an ordinary mason/canning jar.

SPROUTING SEEDS RECIPE:

1 Tbs of sprouting seeds

Cover with water for 24 hours

Drain

Let stand upside down at an angle out of direct sunlight.

I find the silverware cup on my dish drainer holds the jar at the perfect angle. Also by keeping it near the sink I remember to add water and drain twice a day.

Refill with water and drain two to three times a day. Do not allow the seeds and sprouts to completely dry out.

You will notice growth in a matter of a day or two. Allow it grow for 2-3 days, continuing the refilling and draining. When the sprouts have grown to a good size place in direct sunlight. They will green right up and be ready to eat in a day. If you are not going to eat all the sprouts in one sitting, please remember to refrigerate the remainder. Enjoy!