Sprouting Seeds for Culinary use
Currently available Sprouting Seeds for Culinary use: Species for which we have prices.
Click here for the complete Sprouting Seeds for Culinary use including plants for which we do not have seed sources
(some unavailable plants do not produce viable seed that comes true)
Sprouting Seeds for Culinary use Photos
Edible sprouted seeds have very high food value, are quick to produce and contain proteins, vitamins, minerals, trace minerals, chlorophyll pigments and enzymes.
Scientific studies have shown that the nutrient content in sprouted seeds can rise from 50-2000 per cent.
The average vitamin increase in sprouted seeds has been found to be around 500%, vitamin B contents can increase in by as much as 2000 per cent.
The nutrients from sprouted seeds are easily digested and absorbed. So sprout as many different seeds as you can and eat as many seed sprouts as you like.
Add seed sprouts to juices, sandwiches and salads. Sprouting seeds is easy and cheap and will help to maintain good health.
Sprouting Seeds at home
All you need is a large empty jam jar, a piece of cheesecloth (or fine net) a rubber band, fresh water and seeds or beans.
Alternatively you can purchase seed sprouting kits from garden centers or health food stores.
Kits are usually cheap, easy to use, and handy if you want to sprout a lot of seeds.
Put the seeds in the jam jar. Cover the seeds with clean fresh water. Cover the jar with the cheesecloth (or fine net) and secure with the rubber band.
Empty the water through the cover, and add fresh water. Leave over-night in a warm place, out of strong light. A window sill that does not get direct sun is fine.
Temperature around 20°C will germinate most seeds.
Empty the water through the cover, and flush with fresh water. This time drain the seeds well and return them to their position.
Do this twice a day until the seeds start sprouting. Keep rinsing and draining the sprouting seeds twice a day and place them back into position.
As a general rule they are in perfect condition for eating when you see the first green leaves, at their most nutritious, crunchy and tasty.
Many seeds are ready within 24 hours. Others can take up to 5 days.
It is not advisable to keep any sprouts more than 5-6 days as their roots grow too long and often they develop a bitter taste.
Store your edible seed sprouts in an airtight jar or plastic bag, in the fridge, and eat them within about 3 days.
Some sprouts are tastier and easier to digest if the hulls are removed.
The last time you rinse lentil or mung bean sprouts put them into a large bowl and run water over them while squeezing the sprouts to remove the hulls.
Soaking the sprouts in warm water for a while also helps to remove unwanted hulls.
sprouted seed recipies from Google
Clicking on a species name opens a new web-page with information for that species.
Species' web-pages have price buttons for adding seeds to your shopping-cart.
Some species have photographs and germination instructions.