Sprout growing guide in 10 steps

Sprout growing guide in 10 steps

Everyone knows garden cress with a piece of fish and mashed potatoes or your bean sprouts (soy sprouts) in your ready-made wok meal. But sprouts are so much more than that. Sprouts still have all the basic substances of the plant on board and give your body strength. If you want to add essential vitamins and enzymes to your body in the coming autumn and winter period, you should definitely grow sprouts. Every day between your sandwich or in your salads and you will definitely live to be 100 years old. Some advantages:

• It is simple and fast, you need little material and children love it. Not only the sprouts but also the principle of sowing and harvesting is invaluable.
• There are many pure flavors to discover, sprouts can usually be eaten raw (garden cress and basil), but some can also be steamed or stewed (such as pea or bean sprouts, better known as soy sprouts)
• Commercial sprouts are treated to survive shipping and handling. They are also not made with organic seeds . Growing where you eat also saves on shipping; you save nature.
• You only need a very small amount of space and even if you don't have a garden, you can still grow delicious vegetables indoors.
• It is very cheap, with a bag of sprouts you can conjure up a lot of food on the table. Sprouts weigh 15 times the weight of seeds.

Growing these vitamin bombs involves creating the ideal conditions for seeds to germinate into young plants that you then eat.

Sprouts in a few steps

1. Sprouts can be grown all year round. Please note that the same rules apply to sprouts as to vegetables for outside. You must respect the germination temperatures. On our site, you can find the germination temperature per crop on the crop pages. It is best to avoid very warm or cold periods. Temperatures between 20 and 28 degrees work best. Room temperature, therefore ...
2. First of all, wash your seeds in a jar, remove everything that is not a seed. Small floating seeds are also best removed. Exception: onion seeds can often float.
3. Next, soak your seeds for the correct amount of time. Too short a soak and your seeds will not germinate, and too long a soak will kill your seeds . In the table below, you can see how long you should soak your seeds
4. Spread your seeds thinly over the grid of your Sprout Bowl . Seeds need water, light and air to germinate well. So don't put them too thick. If 1 seed covers another, you won't get good results. Then fill your Sprout Bowl with water to within 1 cm of the edge.
5. Rinse your water every day. Put the grid aside for a moment, fill your Bowl with fresh water and your sprouts will be happy again. Rinsing is to remove the seed husks and provide fresh water and therefore oxygen. On very hot days, it is best to put your Bowl in the refrigerator. If you do not rinse every day, your seeds will dry out and die. If your seeds are still too dry, mist them briefly with a plant sprayer .
6. Only start sprouts if you can give them attention for the next 3 to 5 days.
7. If you want to grow green leafy sprouts such as basil or cress, daylight is important. Avoid direct sunlight. A kitchen windowsill is ideal. You have access to running water for rinsing and a window usually provides sufficient light. Bean sprouts and Alfa Alfa are best grown in the dark, so they stay nice and white.
8. When the sprouts are ready, cut them off just above the grid and store them in the fridge. Rinse your sprouts well in a colander so that unsprouted seeds can wash away. Do not store in a plastic bag but in a jar where they still have enough air. If you regularly spelt them, you can store the sprouts for up to a week. If you can leave them alone, that is.
9. If you notice mold during soaking or storage, remove the affected seed or sprouts.
10. You can mix sprouts, but look in the table below for vegetables with the same soaking, germination and growing time

Seed	Week time	Days until harvest
Alpha Alpha	3 to 6 hours	3 to 5 days
Basil	4 to 8 hours	3 to 6 days
broccoli	4 to 8 hours	3 to 6 days
Mustard	8 hours	3 to 6 days
Perilla	24 hours	3 to 4 weeks
Piselli ( peas )	5 to 12 hours	4 to 6 days
leek	8 to 12 hours	10 to 15 days
Onions	8 to 12 hours	10 to 15 days
Radish cherry - Daikon	6 to 12 hours	3 to 6 days
Arugula	4 to 8 hours	3 to 6 days
Bean sprouts or soy beans	15-24 hours	3 to 5 days
Red cabbage	4 to 8 hours	3 to 6 days

You can also use your old seeds . That way they won't go to waste either. Good luck !