Sprouting grains and legumes

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\N \N Some Handy Tips About Sprouting
\N \N The Versatile Grain
\N \N and the
\N \N Elegant Bean
\N \N by Sheryl and Mel London
\N \N ISBN 0-671-76106-4

Equipment: All you need is a large jar, preferable one that is not round, so it will not roll off the kitchen counter. Large-size square mason jars are perfect. For a cover, you'll need a piece of cheesecloth and a strong rubber band with which to fasten the cheesecloth to the mouth of the jar.

1. Spread the grains or legumes out on a large baking sheet or in a large pie pan. pick over the grains or legumes and remove any foreign matter.

2. Put between one and four tablespoons of the seeds into the jar and fill three-quarters full with lukewarm water. Cover the jar with the cheesecloth and place the rubber band around the mouth to hold it in place. Shake the jar a few times and then drain the water. Fill the jar partially again with fresh lukewarm water and soak overnight with the jar in an upright position. The seeds will begin to swell.

3. The next day, drain the water and rinse well, swishing the seeds around in fresh lukewarm water. Repeat two or three times, then drain the water completely.

4. Place the jar on its side and keep it in a warm, dark place.

(Temperature should be about 70F.) Repeat the rinsing process two or three times each day. Keep the jars near the sink for easy access and cover them with a towel, making sure to keep the cheesecloth end open for ventilation.

5. Repeat the process for about three to five days, until the sprouts are developed and about one and a half to tow inches long. With most seeds, you will begin to see the results at about the third day.

Other seeds may take even less time.

6. When the sprouts are the proper length, place the jar in direct light for the last few hours in order to develop the chlorophyll.

7. Remove the sprouts from the growing jar, place them in a plastic container (uncovered) and refrigerate. They store well for several days, but it is suggested that every day they be rinsed under cold water and then returned to the refrigerator.

* When you choose seeds or berries for sprouting, make sure they are "food store" quality. Seeds that are used for planting may contain chemicals.

* Don't worry about the hulls of the seeds. They provide fiber for your diet.

* Sprouts are kept in darkness until the last few hours because they tend to turn bitter when grown in direct light. Put them in direct light only for the last few hours.

* To keep the crop from failing, make sure the water is thoroughly drained each time you rinse the sprouts. Keep the jars at a forty-five degree angle pointing down in order to drain excess water.

* If at any time, you see mold or fuzz on the seeds, remove and discard the affected ones.

* After you have measured the amount that you want to sprout, you will probably have some seeds left over. These will keep well in a sealed container in a cool, dry place.

* Don't try to accelerate the sprouting process by using hot water or by trying to grow sprouts in a hot place; 60-70F. is quite perfect.

* If your kitchen is sunny and there is no dark place, you can cover the jar with several layers of a folded towel to keep the sprouts in the dark, but make sure that you leave the cheesecloth-covered end open.

Submitted By DIANE LAZARUS On 03-19-95

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