Sprouted deeds provide us with a very nutritious, vitamin-packed food, free of any preservatives, and yet very economical. As seeds sprout, they become rich in many food elements essential to humans. They are high in Vit B, C, and E, and rich in minerals, protein and and fibre, yet remain very low in kilojoules.
Minimum attention is required for perfect results with this seed sprouter. Full instructions and recipes enclosed in the Elzed Seed sprouter's box. Please state your colour preference in your order comments box and we will try our best to make your wish come true.
Sprouts are delicious in salads, soups, stews, stir-fries, smoothies and sandwiches. Add them to any meal to boost the nutritional value, and add flavour and texture!
One of the most common sprouts is that of the mung bean (Vigna radiata); another common sprout is the Chickpeas & alfalfa sprout and the barley sprout.
Other seeds that can be sprouted include adzuki bean, almond, amaranth, annatto seed, anise seed, arugula, basil, brown rice, navy bean, pinto bean, lima bean, broccoli, buckwheat, cabbage, canola seed, caragana, cauliflower, celery, chia seed, chickpeas, chives, cilantro (coriander, dhania), clover, cress, dill, fennel, fenugreek, flax seed, garlic, hemp seed, kale, kamut, kat, leek, green lentils, lupins, pearl millet, mizuna, mustard, oats, onion, black-eyed peas, green peas, pigeon peas, snow peas, peanut, psyllium, pumpkin, quinoa, radish, rye, sesame, soybean, spelt, sunflower, tatsoi, triticale, watercress, and wheat berries.
General Information on Sprouting seeds
Moisture, warmth, and in most cases, indirect sunlight are necessary for sprouting. Some sprouts, such as mung beans, can be grown in the dark. Little time, effort or space is needed to make sprouts.
To sprout seeds, generally the seeds are moistened, then left at room temperature (between 13 and 21 degrees Celsius) in the seed sprouter. By staggering sowings, a constant supply of young sprouts can be ensured. The seeds will swell and begin germinating within a day or two.
Sprouts are rinsed as little as twice a day, but possibly three or four times a day in hotter climates, to prevent them from souring. Each seed has its own ideal sprouting time. Depending on which seed is used, after three to five days they will have grown to two or three inches in length and will be suitable for consumption. If left longer they will begin to develop leaves, and are then known as baby greens. A popular baby green is sunflower after 7-10 days. The growth process of any sprout can be slowed or halted by refrigerating until needed.
Common causes for sprouts to become inedible:
- Seeds are allowed to dry out
- Seeds are left in standing water
- Temperature is high or too low
- Insufficient rinsing
- Dirty equipment
- Insufficient air flow
- Contaminated source of water
