The short-term garden

Cooking or heating food has become such a routine in our daily lives that we tend to forget one very basic and important fact. Once food is heated or cooked, it loses some of its essential vitamins and nutrients. Sprouts, on the other hand, are considered “living foods” which still contain life-giving nutrients including enzymes, oxygen, vitamins, nutrients and chlorella that are vital to the human body’s maintenance.

Because they are nutritious, affordable, easy to grow and can be grown with limited exposure to the sun, sprouts are important to survival strategies. They contain vitamins A, B, C, D, E and K; calcium, iron, potassium, zinc, niacin and magnesium; trace elements; amino acids; and protein. They are great for balancing the diet and aiding the digestive system.

You can find many different articles on sprouts and the activity that has become known as “sprouting,” but I especially like one found at (see link below). It tells the reader why to sprout, what to sprout and how to sprout, and focuses on different options for sprouters. The article also provides informative links for online places to buy sprouting seeds. It even points out the potential downside of sprouting, which is possible harmful bacteria growth. Meet you on the other side.

This is a new topic for me, so I’d like to hear what your experience with sprouting has been.

• Have you found a taste difference between store-bought sprouts and the ones you’ve grown at home? (I know you’ve found a price difference there.)

• Some of the most popular sprouts to grow and eat are alfalfa, mung beans, sunflower, peas, wheat, radish, barley, lentils, broccoli and others. What are some of your favorites?

• Do you usually eat sprouts “as is” or do you prefer to mix them in with a salad?

• What is your favorite sprouter – a jar, a bag, a tray?

• Have you ever had an issue with bacteria growth when you’ve grown sprouts?

Let me know what you think in the comments.


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