Sprouting beans and seeds is very easy and inexpensive.
The dried seeds or beans can be stored for very long periods of time in airtight containers, ready to be used wherever there is fresh water and light. A must have for food security. When winter sets in, and growing fresh lettuces out doors is no longer an option, these tasty morsels can be a welcome addition to your table.
Eat them…alive… or cooked very gently in a stir fry. Try them in sandwiches and salads. Sprouts are believed to be highly nutritious and rich in enzymes.
There are many seeds that are good for sprouting. The following chart shows what to sprout, how to rinse, and how long they take to sprout.
Use only seeds and beans grown and packaged for sprouting to avoid food-born-illnesses. Use a clean glass jar, and plan to rinse your sprouts 2 to 4 times per day. This keeps them from souring. Use cool, clean water. Tilt the jar after rinsing, and leave draining til next rinse on a clean tea towel. Keeping everything clean is important. Keep out of direct sunlight.