Editor’s Note:

Krista Johnston of Big & Little Green fame is back with us today to talk shop about sprouts.

I love sprouts on salads, in salads, as salads – and growing our own is a fun, healthy way to peek into the science of plants as well as have some yummy, fresh goodness.

Krista’s tutorial on growing them yourself is one of the best I’ve seen.

Hope you have as much fun with it as we did!

Today I’m going to tell you about sprouts.

I have always liked them. And after searching my brain, I have not come up with a good excuse as to why I have not attempted to grow them yet!

Now my life is busier than ever, but somehow, I have found time for sprouts.

Easy local eating I guess!

This is a blend I picked up at a local health food store (you can buy them at Edible Island in downtown Courtenay back by the bulk foods), called Spicy Lentil Crunch. It consists of lentils, alfalfa, red clover, canola (non-GMO) and mustard. That’s all you need to make it yourself.

Sprouting seeds, even the organic variety, are super cheap. And you use about a tablespoon or two for a week’s worth of sprouts. You get a lot of bang for your buck.

The ridiculous cost comes, when you’re like me, and you get roped into buying fancy schmancy jar lid attachments. This little twist-on screen, which is nothing but 100% plastic and made to fit a large mouth mason jar, was seven dollars.

My hot tip: a small piece of screening and a rubber band will do just fine.

Anyway, here’s how you grow ‘em.

Day 1 – Take 2 TBSP of seeds, put them in a jar, attach the lid and fill with water. Let them soak anywhere from 2 to 6 hours depending on what you’re sprouting. Swirl around (because it’s fun), then drain REALLY well. Getting rid of as much excess water as you can is the key to preventing seeds from just rotting.

Place the jar in a bowl on an angle so any remaining water trickles out, then leave on any shelf or counter space you’ve got handy. Mine sat on a windowsill and I think they liked it. They don’t have to be in a dark cupboard like someone told me years ago. Ever hear that yourself? It’s not true.

Day 2 – Don’t forget about your babies! After you’ve said good morning to them, fill the jar with water and again, swirl, drain well, and put back in the bowl on an angle. Do that two or three times each day until they’re ready to eat, (usually around day 5 or 6).

Their hulls will be split by now, but not much sprouty-ness will be happening just yet.

Day 3 (pictured above) – See how they grow! Little white sprouts should be popping right about now.

Day 4 – Almost there! At this point they’re not quite full grown, but you’re free to munch if you wish. I know I couldn’t resist testing out a little on top of my salad at lunch… so fresh and crunchy!

Day 5 – At last, full sprouty goodness is yours. They’re longer, more developed, and as green as they’re going to get.

All you gotta do now is stick them in a sealable container and refridgerate, until…. well, until you find a good home for ‘em!

Ta da!! Delicious, easy, cheap, fresh greens can be yours, all year long. And you didn’t think you could do it!

Off I go to start another batch, seems these are going.. going.. gone already!

Photos courtesy of Krista Johnston.