|Alfalfa, flax and fennel sprouts, looking like they're about to do the dance of the seven veils|
Sprouting the seeds themselves was too easy. It's a brilliant way to get nutrient-rich greens in an instant - to scatter over a salad or tuck into a peanut butter sandwich - no matter what the weather's doing.
1.Put 2-3Tbsp of seeds of your choice in a large glass jar.
2. Half fill the jar with water and cover it with a piece of muslin (or tulle, or other thin fabric that water can drain through easily) and a rubber band.
3. Soak for 10 minutes (for small seeds like alfalfa or fennel). Medium-sized ones such as mung beans will need to soak for four hours and larger ones such as chickpeas should be soaked overnight.
4. Drain the water and leave in a cool, airy place out of direct sunlight. Rinse the seeds twice a day.
Your sprouts will be ready to eat within four to seven days. When they've grown enough for your tastes, store them in the fridge where they will keep for a week. Pin It