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 survival-spot.com (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.
http://www.survival-spot.com/survival-blog/ultimate-sprouting-guide/
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.
Lead a group “newbies” how to survive in some of the harshest , toughest environments man could ever create! No, the last part is bullshit, except that I was a Level I and level II Radiation registered “Hot-Cell” Hand’s-on Research Engineer. Designed Over-pack facility for a Vitrification plant at the HANFORD Radiation canister Facilities. And Finally, NATO exercise facing-off with The RUSSIAN FEDERATION, and this lead to our “Unguided” “Guidance” begin lead to Vietnam where WE DID NOT CROSS INTO CAMBODIA!!!!!
EasyGreen Automatic Sprouter [www.easygreen.com]…one of the best out there, hands down…won’t waste your time here, just check out their website, mine still running like a tank after 4 years, add water once a day & it does the rest. Highly recommended.
cHANGE OF SUBJECT– BUT WHERE DO WE FIND POWERED EGGS NEEDED IN AN EMERGENCY
Walmart? http://www.walmart.com/ip/Augason-Farms-Emergency-Food-Whole-Eggs-Dried-Egg-Product-33-oz/21777161
I’m just such a black thumb that I haven’t tried anything. But I have some of your tomato seeds and would have to grow them inside since summer is largely hail weather and the rabbits out here breed like … well … rabbits. I’m going to try a few of the tomato seeds in a big bucket and hope my cat doesn’t like tomatoes. If I can succeed at a few of those, I’ll try sprouts. I just eat em as they are — most of them are my crunchy food.
Make sure you put them in a really sunny room, preferably one with bees. You’ll need good sunshine and pollination to get tomatoes.
I read about sprouts being the most nutritious way to eat your greens. I ordered off amazon and was very pleased for the most part and I was a newbie at it. here is the link ..i only wanted Non GMO and organic which they have, also…packages include information on planting and harvesting, which is especially helpful for those new to sprouting.
http://www.amazon.com/gp/product/B000OFZQHS/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1
I eat them on and in everything!!!!
To your health!
I have been trying to get a garden going down here in Florida. I have been trying with pots but have been having some problems trial and error and experimenting. I do like broccoli and peas and beans and have been working on them and other vegies. I have always enjoyed them raw or mixed into a stew that way the minerals don’t cook away they blend with the other foods.
mung beans need a trick , they do much better if they have a weight on them I use a plastic container that another one just fits inside any will do just be sure it has a flat bottom to contact the seeds after soaking over night, I use a plastic bag of 3-4 pounds of cat litter for wieght in the top container, in three or four days they are four or five times bigger than no weight ,rinse daly drain well spread one layer first day ,after just evenly, put weight on
good idea……but remember when you boil vegg
ies, you have soup. dont throw it away….boil several vegs together, add a little of this and that and you eat all those vitamins.
Hi Frank and thanks for the kick-start to get me back to sprouting. My last attempt was buckwheat since its known to be a rich source of magnesium. What I got was mold, probably because my house was too cold. I tried a seed sprouting mat to warm the seeds but I think they became too warm since they dried out too quickly. Now I have been able to get my house warmer without so much expense so I’m going to try again. Also want to share that in a conversation with a friend from France, she told me that her mother sprouted wheat for their ducks and chickens and that made the eggs and meat the MOST DELECIOUS. Mother put the seeds in a bowl and fed to the poultry when the roots emerged. I now have some ducks and ducks do need greens, so I’m planning to make sprouting WORK this time.
I’ve been sprouting a couple of months. I got my seeds from: http://sproutpeople.org They are non-GMO and only a couple of seeds are not organic and they tell you. They have wonderful instructions. For the small seeds like alfalfa and broccoli, I use the mat method (micro method) that Sprout People recommend. I use a 1″ deep lid of a small storage container. They say you can even use a plate. I use about 4 layers of left over fabric and then put 2 layers of paper towel on it. Thorough soak and drain this. I don’t rinse the small seeds because they clump together. Spread the seeds (a little less than a tablespoon for my 5×7 trays), then mist them with water from a spray bottle. Cover to keep moist (upside down plate or another tray lid). Mist twice a day. Once the sprouts are about a 1/2″ tall, you can lightly spray them from the kitchen faucet sprayer and tip to drain excess water and they no longer need to be covered. When they’re about 4″ tall, I start eating them. Only water once a day, being sure to drain. They’ll still grow, but slowly, until you’ve eaten all of them.
I have not sprouted for years and happy to read your comments on your methods and where to get seeds.
I’m new to this site but hope I can find it again.
Once again, great topic! Thanks
when I had my house, then my ex got it.:-(. I had areally nice garden. I had a fig tree and a peach tree. now I live in a tiny 1 bed room apartment. I have a blue print on how to grow veggies in plastic bottles. just I have no room. there is a patch of lawn behind the building, but then the owner would stick his nose in and say that’s for all the tenants. fine , if they want to come out and do the work with me. then he said no, bad idea. so I’m screwed.
I have never sprouted but would like to learn more. I didnt realize they were so good for you.
Not only is it so good for you, sprouts are so easy to grow!
I use gallon pickle jars to give the seeds lots of room to grow. Instead of making a huge batch, I make just enough for one or two day’s consumption. I start one batch every other day and I try all sorts of seeds and beans. I eat fresh sprouts everyday and what is left over, I feed to the chicken (they too love sprouts and are healthy as well) I store my sprouting jars on its sides in the oven. I wash out the jars after each batch and never had mold in the twenty years I had been sprouting.
Lately I am not even bothered to completely rinse off all the husks or seed covering after I found that they provide a good source of minerals contents.
I use sprouts for all sorts of things. They can be used on sandwiches, in place of lettuce. They can be added to salads, or used as salad alone. You can cook with them in a stir fry, added to soups. I also like to snack on them, especially the hot ones (radish sprouts, etc).
A jar with small holes in the lid (for draining H2O) is the way I prefer. I’ve used other things, but the jar, I find, is the easiest, with the least mess.
Bacteria won’t be an issue if you remember to change the water every day. Once they are ready to eat, I rinse well, put in a container in veggie drawer, & eat within just a couple of days.
It’s all very easy, less expensive & much more nourishing than store-bought, & tastes great. It’s a win win.
Frank, Just a quick word on sprouts. Back in the day, the new earth hippy types would grow and sprout everything which was really great, however, some died from their sprouts. DO NOT SPROUT OR EAT ANYTHING FROM THE TOMATO PLANT BUT THE FRUIT!!!!! The leaves and stems are poison to people. I was still in school while really wanting to be a hippy but in W.Va. we weren’t really encouraged to get weird. Since the tomato sprout thing was on the news, along with the hideous business in Vietnam I always remembered it. A HEART FELT SALUTE AND HUG TO ALL YOU VETS. God forbid things get mean but our vets already know defense, offense and tactics to keep us alive. They can teach us how to shoot and what to shoot. God bless y’all, welcome home (just in case no body said it back then. Oh well I did slide off the sprout mark a bit but I did address a very important point. BTW my baby Amanda got back from IRAQ and her attorney told her “oh well, you aren’t going to get your kids back anyway and he sent her $ retainer back to her. If anyone has an attorney in Illinois she really needs her kids back. Any and everyone who returns from over seas has PTSD, Duh, why because it is traumatic. Big deal she didn’t come back a freak.
thank you for the pat on the back. when I returned from Vietnam we had no parade or the news media there. just people calling us baby killers and fashist. . good luck with your dauther getting her kids back. I had rangers I fought with come home with ptsd, I did, but it went away. they didn’t take our kids from us. sick government we have.
I use the clear plastic trays from a deli or grocery store that you buy a salad in. Just put a paper towel in the bottom and it works great for sprouting.
I haven’t found a good place yet, but am thinking of a feed store for bulk seeds and then checking to see if it is non-GMO. So what if it is “animal food” once sprouted it is clean and perfectly OK for human consumption. Washing the seeds and the sprouting process will take care of any bacteria or mold if done properly. As long as there is no issues with either of those will be fine for humans.
anyone try using cider vinegar and water mixture to rinse sprouts? most sprouts greatly increase in nutrients when sprouted vs. dry seed/beans. used to “sprout” all the time in ’70s & ’80s. used mason jar, then placed between damp paper towels to finish…kept paper towel damp… never had problem w/mold though.
Frank, your article on Norway and the vault, brings to mind the Biblical genius of Joseph. when he recommended to store millions of pounds of grain for a pending famine 7 years to the future.
what a great business idea. it paid off real well as you will remember.
Gerard
I like broccoli sprouts. We just sprout them in a big glass jar with one of those plastic “screened” tops which are easy to rinse and drain. Have found that sprouts need to be rinsed and thoroughly drained at least once – or more – daily. I keep a spray bottle of 3% FOOD GRADE hydrogen peroxide in the kitchen to use to spray on the sprouts (& also salad greens) daily. Sprouts don’t like to just sit bogged down in water; although they do like to initially be soaked in water for a few hours to get them started. Then rinse and drain thoroughly. – Refrigerate when they finish sprouting; but don’t let them freeze.
HI, WHEN MY FOUR CHILDREN WERE GROWING UP WE ALWAYS HAD FRESH HOME GROWN SPROUTS SUCH AS MUNG BEANS, ALFALFA AND WHEAT TO ADD TO OUR DAILY FRESH SALADS. GREAT IDE FOR ANYONE EVEN IF THEY HAVE NO “GREEN THUMB”! DR JON
Keep in mind that a little while back, Genetically Modified Alfalfa was given the okay by complete idiots, so be sure to avoid GMO alfalfa. Sprouting is great, just be sure nothing you sprout is GM. GM stuff will really mess you up.
I got a 3 tray sprotter over 20 years ago, and use it almost every winter. I have trouble in the summer that they get slimmy very quickly. I would like to find a more afforable place to find the sprout seeds.
The trays work very well. We really like radish and mixtures. They certainly are much better than store bought ones, and very easy to keep a supply! Thanks, Faye
I sprout organic barley seed in 11 X 16 trays. One pound of seed grows seven pounds of Barley in seven days. I do this for my horses. Each pound replaces one pound of hay. They still have to have hay for roughage. I keep multiple bags of seed available along with bags of rice, because when push comes to shove, I can eat rice and I can eat sprouted barley. The mats are tasty, the grass is grass, all of it is edible. The vitamin A content is extremely high and allows horse owners to stop spending money of supplements because it’s so good for hair, skin and hooves (read that nails for humans.)
Fungus and bacteria are a problem if you try to grow the seed without first rinsing it for 8 to 24 hours in a mix of 1 Tbsp of bleach to 1 gallon of water. Pour the seeds in the water and let them soak. What this does is sterilizes the seed so the bacteria and fungus can’t get started. You know right away when you have fungus. You start growing fuzz in your barley grass. The bacteria is more of a slime that is apparent when you pull the barley mats out of the trays. The horses don’t like the barley near as much when the roots have the bacterial slime and the grass has the fuzz. After I’ve soaked the seed, I drain it and drain off the chaff, put it in a tray in a dark place for 24 hours and let it sprout. I rinse it the next day and give it one more day in a tray in the dark. I rinse it one more time and put the tray on racks. Each day I set them in a much bigger tray full of water, flood them, then set them up on two plastic stands to let them drain. Then they are put back on the shelf. I grow this in the house because it is heat sensative. Best growing range is between 50 and 60 degrees. Lots of people blend hydroponically grown barley with fruit and make a smoothy out of it.
I used to sprout a lot & love the taste – so much better than store bought – I add to sandwiches, soups and salads – also will eat fresh. I got sick, and got out of the habit, but need to get back into it – especially thanks to your link on where to buy. I never had a problem with bacteria, but I used a jar & washed after every batch, and rinsed the sprouts daily.
I started sprouting using the Victorio sprouter. It worked great. The only problems were 1) height limitations (not a big problem), and 2) that sometimes the drainage holes got clogged by shedded hulls. But the sprouts germinated perfectly and grew well. So next I went to the Easy Sprout containers to try – more like sprouting in a mason jar, but with good drainage and air flow. Never got any spoilage, mold or rotting in either. The only problem there is that it works by convection/warmth to germinate the seeds, so the size of the seed mass influences the result – more seeds = more germination. I have come to the conclusion that the optimal combination for serious sprouters, is to start the seeds in the victorio sprouter, where you can germinate as few as a teaspoon of seeds successfully, then transfer to Easy Sprout container for growth and height. That way I can have more small quantities and variety growing, without producing so many I can’t eat them all. the Easy Sprout is also the great way to store the sprouts. Or tupperware with some paper towel in the bottom. Natural Grocers sells sprouting seeds, BTW. Whole Foods and Sprouts (go figure) did not carry them in Denver. Both these sprouter systems are relatively inexpensive and can be bought from Amazon. if I were starting fresh, I would get 1 Victorio, and 2 Easy Sprouts. And the Salad mix sprouts from Natural Grocers. clover, alfalfa and broccolli are my favorite so far. lentils and Garbanzo have such big hulls/husks that it takes a lot of work to separate and pretty crunchy to eat. I eat all the small hulls or you can spin them out in a salad spinner.
thanks again frank, i may partake in some sprouting myself.
Frank,
Thanks for your consistent help and reminders. Your efforts are truly appreciated.
A friend has had very good success putting sprouts in a quart jar (1/3 sprouts) and cover with water. Lay jar on its side and rinse the sprouts twice a day – by the third day there will be sprouts. Well, I’ve tried this method three times and my sprouts always smell like yeast, so I throw them away. I tried it again this week-end and I rinsed the sprouts 3-5 times a day and no yeast smell. So, in my case, I need to do more rinsing to enjoy fresh tasting sprouts. Then, of course, there are commercial sprouters, which I haven’t tried, and may do a very good job. I see a comment about the sprouter – Easy Sprout Sproutamo, so I may give this one a try. Thanks Dave.
I bought $100 worth of seeds , from the sprout man, All went slimey, i tried and tried …rinsed them daily etc… no good…It may have paid the sproutman company to have given the needed whatever equipment with such an order to get repeat business ??? So I have had no luck at all at sprouting ….N/G.
If you want a filter pitcher that filter radiation Jim Bakker sells them…Just bought 2…
He is on dish channel 262…
Sprouting is an excellent way to have fresh greens all year not to mention the superior nutrients they provide. I do not consider them expensive as so few are needed to make a fairly large amount. Also there is less chance of spoilage when making small amounts at a time, using one batch while another is sprouting.
Rinsing them is very important to avoid bacteria and rot but as mentioned, must be done with fresh clean water. But for those who, like myself, must carry in our water and find conserving it a part of daily life, let me share my method, I use a Berkey filter system for all my drinking and cooking water and so the water used for rinsing sprouts can be poured back through the filter for re-use. This cannister style water filer is highly effective and a must for those who do not have running water and so are unable to install an in-line filter system.
A note on filtration: Personally, I will not filter rain water and am saddened by the waste. However, to the best of my knowledge, these filters are not capable of filtering radiation.
If anyone has good information please post it and include links on this subject.
I love sprouted greens, but they are expensive. I thought “Hey, I can do this for pennies on the dollar!” However, this is not as simple as I thought and does not lend itself to my 2 – 3 day absences from home.
As a survival food, don’t forget to calculate the amount of water needed to rinse 2 – 3 times a day when assessing your fresh water needs. The waste water can be reused for the garden, but it must be potable water to begin with.
Love sprouts and the quick, easy nutrition they provide. I have tried about every kind of sprouting method and tool. A couple years ago, I found a sprouter that beats all the other sprouters and methods hands down. It’s called the “EasySprout” by Sproutamo. It is designed to use the heat of the sprouts and design of the sprouter to create a natural convection. It is also the easiest to use; often with no rinsing. You soak, drain and sprout. Easy to take when you travel as well, or take with you for lunch to the office. Another plus is it is cheap. I have and use 3. More information can be found on http://www.sproutamo.com. By the way, I’m not affiliated in any way with Sproutamo, but am happy to share the information about such an easy, cheap and great product.
Sprouting is fun for having salad and sandwich stuff fresh and tasty. As for nutritional completeness there are many more effective ways to get massive amounts of nutrients that sprouting can’t provide. Go to a health food store and pick up some Green Vibrance powder and add it to a drink, shake or just some water. You’ll get an incredible full spectrum nutrient punch that you can EVER get from growing a few sprouts. I take it every day and I will vouch for every aspect of this product.
Hi Frank,
A friend just forwarded me this article. A great reminder for I haven’t done it in some time.
I do love sprouts! Especially sunflower and mung bean sprouts.
I have used jars and trays.
The jars work great as long as the moisture doesn’t build up. I put them in the fridge after first sign of sprouting to prolong shelf life.
The trays don’t work as well for me. I live by the beach and mold grows quite quickly in the trays due to all the moisture. Wheatgrass does great in the trays. I would have to be a in a drier climate to use the trays.
I feel great when incorporating sprouts into my diet either on salads or added to cooked food, especially stir frys, tacos, and sushi rolls. Also, great to have as a snack on their own or with an avocado!
So again thanks for the reminder!
They’re fantastic with fried brown rice and egg and veggies with a little meat chopped in also. Melt a little cheese over the top. Just add the sprouts right before eating with a little tamari sauce over the
top. We ate this regularly in the early ’70s while living in a tipi in N. Idaho. Making me hungry just thinking about it!
Dear Frank Bates!!! alweis you have a gift for your friends, Thank you, that sprouting-guite its realy a beuty for the reality life, I wise you all the Best from the Best.
-I do like sprouting. The only problem I have encountered it to not sprout too mant seeds at a time as their shelf life is short.
-I use a jar with a lid that keeps it up off the surface and allows drainage.
-I eat them as is and mixed in salad or in a sandwich. I have even put them in scrambled eggs.
-Store bought sprouts usually have been handled by many other customers and may not be sanitary, so I prefer to grow my own. I can have many growing at different stages and different types as flavors are different.
-I do like sprouts!
Thank you. Nice to be reminded.
Hey, I remember those old days, too. I have always used a Mason jar covered with a piece of cheesecloth, mainly because that is what I have on hand. It is important to rinse well and often, but I have never had a problem with mold or bacteria, possibly because I live in a cooler climate. The one problem I do have is finding a way to quickly and easily remove the hulls from the mix after the seeds have sprouted.
As for nutritional value, I am sure I read somewhere that the sprouting process releases nutrients stored in the seeds, making them easier to digest. In addition to salads and stir-fry, sprouted grains are good in homemade bread.
The survival-spot article speaks about “sprouting seeds”. Does anyone know the difference between sprouting seeds and the regular bags and jars of dried beans and seeds sold as food in the grocery store? Obviously you cannot sprout anything that has been roasted, salted, or otherwise processed, but I would think the others are okay.
We love sprouts, especially alfalfa, they are excellent in salads and chicken or tuna sandwiches. I also serve on top of grilled chicken with spices and black beans, delicious! Bean sprouts we use as a substitute (sometimes) for pasta, sprouts with spaghetti sauce is delicious, nutritious and low fat.
Yes. In the 70-80’s, We all bought into the “henny penny/chicken little” thing. We read mother earth, raised our food, made our bread, etc etc. and I loved it. Lived on Western slope of co. Great life. When I do any of these things now, its because I learned to in joy the study and process. No more fear.
I now drive semi-truck in all 48. Also live in my truck.
Now…less is more philosophy. Did I mention no more fear. Faith is great. Faith in self knowledge and skills. Our country is great. And I am glad you are sharing this excitement for this life style. Toooo many folks waste away their time playing computer games.
Oh, sprouts…i did the jar thing using nylons. I am open to something new and easier. I like all the seeds and still do. Just some take longer than others so I blend similar ones together. In past 9 years of driving, getting harder to find in many stores so am considering my own again.
As Robert Rodell said, “we need to update old methods with new tec”
Any way, thanks. Let’s put per thinking caps back on. Ha. C
Any way please accept my appologies FRANK I HAD YOU PEGGED ALL WRONG PLEASE FORGIVE ME YUR A GREAT MAN IM FOLLOWING IN YOUR FOOTSTEPS.PLEASE CONTINUE SENDING ME MORE LITERATURE, I NEED TO SEND THIS CHECK BACK AS IT IS NOT MINE. I RECIEVEX THE MANUAL ,BUT WAS MIXED UP IN THE MAIL.IM AN HONEST MAN,AND ONLY TAKE WHATS MINE.
SEND THE ADDRESS SO.I CAN RETURN YOUR MONEY ASAP.THANK YOU MR BATES. YOU INSTILLED ALOT OF FAITH IN ME ABOUT YOUR COMPANY.ANYONE WHO THINKD. YOUR NOT A REAL GOOD COMPANY ? I give you permidsion to give my address i’ll letem know your on the up and up. I appologize for my last Blog it was not called for. Also,tell STEPH i said thank you and i appologize for being an a__hole.please forgive me all of you. I cant wait! Till you send me more survival manuals and how.and where to buy the drinkink water tools. You guys are AWESOME..MERRY CHRISTmas To you,your family and your friends and Employees. THANX,ALL OF YOU…
Dear Frank,
Oddly, I have some ancient history experience with “sprouts”. Back in the 70’s and 80’s we used to grow a lot of soybean sprouts and garden herb sprouts as well. We enjoyed them so much in stir fries, salads, soups, sandwiches and back then had the ground, time and ability to mess with growing them in large quantities. The kids were young and it was a great family fun project.
For a while we actually grew so many soybean sprouts we had to share them with neighbors family and friends or throw them out before the became a crop. For some reason we never had any luck canning them. We tried several canning recipes, but they all failed, turning to mushy sludge if stored for long.
See you by the campfire,
Orrin
Hey Frank,
As my email address would suggest I’m an Executive French chef – retired. Despite that, I’ve always been a Chineese food freak. I Iove my sprouts and of course stirfry. Funny, I’ve never thought of growing my own sprouts and me a native San Franciscian. Well, that’s going to change… I like the jar method now that it’s just my wife and I. Our favorite sprouts are seed sprouts to mix with our salads and I like the bean sprouts for cooking.
i used to be a grill head ,until my pressure cooker. less energy ,more vitamens,complete meal in one pot,best tri-tip and broclie i’ve ever done. we haven’t done sprouts.but we do wheat grass.you are only as good as your soil when it comes to nutriates and vitamines. simple air born sprouting leaves me with the question? where is the money….Monsanto seeds…trick, storing down 50 lbs organic seeds ad a sliver of dry ice to evacuate the oxygen in the food safe container s…………