Sprouts have a lot going for them. They are easy to grow, nutritious, and versatile. Sprouts can be added to salads, soups, sandwiches or wraps. Sprouting lids that screw on to a wide mouth mason jar make DIY sprouts easy. The only other items needed are seeds and water.
A few days after starting, sprouts are ready. Step one is to soak the seeds for 8 -12 hours. Begin with a small amount of seeds. 1/4 cup of mung bean seeds will fill a pint mason jar in a few days. Use plenty of water for soaking since the seeds will swell. Set the jar on a counter where it won’t be forgotten. Pour the water off through the strainer and rinse the seeds well. Rinse the seeds 2 or 3 times a day until they have roots the size you like. Rinsing is important to keep the seeds moist and to prevent mold and bacteria. On the second day roots will likely begin to show. After 3-5 days the sprouts will be ready. Refrigeration will almost completely stop growth.
Mung beans and alfalfa are common choices, but many options are available. Seeds such as radish or mustard will provide added flavor. Sprouting is a great healthy project for kids and its something to grow any time of year.