For the kids: sprouting your own sprouts

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Learn about the process of plant growth while creating a yummy snack!

Materials

Choose your seed to sprout. The most common sprout is Alfalfa; served on salads and sandwiches. (However you can also sprout barley, broccoli, green peas, mung beans, radishes, red clover, and many more!)
Set up. Place 2 tablespoons of small seeds (up to 1 cup if using larger seeds like beans) in the sprouting jar. Cover top of jar with breathable mesh such as muslin or cheese cloth and secure with a rubber band. Ensure they have access to air.
Soaking. Rinse the seeds in lukewarm water. Drain and refill so water is 1 inch above the seeds. Let soak overnight. Protect from light by placing in a cupboard or covering with a dish towel.
Rinsing. Rinse the seeds with lukewarm water while still in the jar. Once the water is drained, lay the jar on its side with the seeds spread along the side of the jar. Rinse the seeds gently 2-3 times a day for 3-5 days, storing the jar on its side each time. Do not expose to light.
Greening. After 3-5 days, when the seeds have two little leaves and look long and full, rinse a final time and place jar in a sunny window for a couple of hours to allow photosynthesis to take place. (Note: this step is not needed for certain seeds.)
Removing the hull. Once the sprouts look lush and green, you can place them in a bowl and cover with water, allowing the seed hulls to float to the top and be removed. Don't worry if they don't all come off, they can be quite tasty too.
Eat and Enjoy!

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