Grow fresh vegetables in your kitchen
By Christie Schlueter
Date Modified: 03/11/2010 9:11 AM
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You can have fresh vegetables in just a few days from tiny kitchen counter gardens.
These vegetables are the most nutrient-dense food you can eat raw in salads, or add to soups and casseroles, and take the place of lettuce in salads. These little gardens furnish much more produce than you might imagine in such small spaces!
Sprouts are one of the most highly concentrated sources of vitamins, minerals, enzymes, and proteins that can be consumed. In a matter of a few days, some sprouts can grow to 15 times their initial seed weight, and B vitamins increase up to 1,200 percent.
Use good-quality seeds or beans for sprouting. Health food stores have an abundance of beans and seeds for sprouting. If you find a problem in sprouting beans and seeds, they are probably too old. Some beans available in stores have been treated with inhibitors to stop sprouting. Don't use seeds that are packaged for gardens because they may be treated
Small spoonfuls of seeds, beans, grains or nuts to be sprouted cost pennies and will equal cupfuls of delicious vegetables.
Keep in mind that sprouting increases the seed volume 6 to 8 times. Two tablespoons will be sufficient for a quart-sized container.
For a quart-sized jar, put 1 ½ to 2 tablespoons of small seeds (up to 1 cup if using larger seeds like green peas or garbanzo) in the sprouting jar. Cover the jar's top with cloth or sprouting lid and rinse the seeds in warm (not hot) water. Drain and refill so that water is about an inch above the seeds. Let the seeds soak 8-12 hours. Protect from light by covering with a towel or placing in a cupboard.
Sprouts can be grown in canning jars with cheesecloth and a rubber band as a strainer lid, special sprout bags, and stackable trays. Soil and direct sunlight aren't needed, and room temperature is sufficient for successful sprouting. You will need water and a sink to rinse the sprouts every 12 hours and more often if conditions are warm and dry.
Use seeds and beans meant for eating not planting! Sprouting is another good reason to save your own seeds! Consult a sprout chart or book before making a decision to use a particular seed.
Rinse seeds well and place inside the jar. Rinse seeds delicately twice a day so the little shoots don't break. Broken shoots will begin to rot or go moldy. You may find a pungent smell to your sprouts. This is caused by byproducts being produced by the sprouts. Sprouts should be moist, but keeping them immersed in water causes rotting. As sprouts begin to develop, lightly shake to remove excess water.
Sprouts will keep for about a week in the refrigerator if rinsed once every day or two.
Seeds are easy to store. Put them in a glass jar with an air-tight lid and keep them in a cool, dark area. They will keep for a year or more. Supplies and detailed information on sprouting tables is available at sprouthouse.com. Johnnyseeds.com has natural seeds with high germination rates.
Diets use sprouts and greens because they are low in fat and cholesterol, high in fiber, and easily digestible.
Keep those questions and comments coming by sending to Christine Schlueter, 19276 Walden Ave, Hutchinson Mn 55350 or email rcschlueter@yahoo.com.