The snowflakes are flying, but you can still have fresh crunchy greens for your salad and sandwiches. How? Homegrown sprouts are easy to produce right there on your kitchen counter.
Alfalfa sprouts have been popular for decades, and are a good place to start, but there are many other options. Clover sprouts are delicious, reminding you of spring. Mung bean and lentil sprouts may be eaten raw or added to stir-frys. Broccoli and radish seeds have a decided zing to them, while onions will wake up your taste buds. Among the grains, wheat berries and rye are your best choices.
Continue reading “Sprouting a Harvest”
Vegetable seeds will germinate with or without soil. All they really need is an infusion of water to swell the seed coat, and sufficient warmth to signify spring. In fact, seeds for our most commonly grown food crops are among the easiest to start. They will begin their growth on a paper towel, a bed of agar, or even while still inside the fruit where they were formed! The home gardener can put this fertility to good use.