A lot of people already know and enjoy sprouting. This is a quick introduction (and a bit of sprout evangelism) for anybody who doesn’t.
Sprouting is germinating seeds, typically in a container on the kitchen window-sill, to eat them once they have sprouted. Many kinds of seeds can be sprouted and eaten raw or cooked.
- Very healthy (“Sprouts are rich in digestible energy, bioavailable vitamins, minerals, amino acids, proteins, beneficial enzymes and phytochemicals“)
- Very tasty
- Cheap food in a few days (organic if you choose organic seed)
- Easy to do – soak the seeds, put them in a suitable container, rinse them each day
- Seeds are available locally (I get mine from Scoopaway, there are several other shops on the Gloucester Road)
- Minimal food miles – grown in your kitchen (although the seeds may have come from another continent, at least they’re efficient to transport, certainly not by air)
- Minimal packaging (just the bag that you bought the seeds in)
- Minimal waste (you only need to grow as many as you want and the sprouts will keep for 4 – 6 days in the fridge of you don’t want them immediately)
- Provides a variety of food as there are loads of different seeds you can grow
- Sprouts can be grown all year round – great in the winter
- Very fresh food
Some seeds (such as Mung Beans) can be grown in a jam-jar, no other equipment needed. Or you can buy specially-designed sprouting containers from shops such as Scoopaway or online (there are many to choose from lots of different designs).
There’s loads of information online (for example the Wikipedia article on Sprouting) but maybe the best bet is to ask your local supplier for advice or just spend a few pence on some mung bean seeds and get started. Happy sprouting!