Got a Sprouter?

I got a new 4 tier sprout tower.  I had been growing sprouts in a jar for years, but decided I would like the sprouts to grow straight up instead of in a cylinder the way they do in a jar.  I chose a 4 tier plastic model with cylinder shaped trays.  The trays are translucent plastic.  I just water the top tray and the water drips down into the trays below and finally into a fitted collection dish.  Just empty the collection dish before the next watering and the sprouts grow.  The four tray system produces a rotating crop of salad and soup sprouts.  I find the fine sprouts (salad sprouts such as alfalfa, broccoli, radish, clover) are easier to clean when they grow straight plus I prefer the aesthetics of the straight sprouts. 

Inverted sprout tray on top allows the sprouts to grow taller -- water collects in the bottom tray.

I enjoy using this vertical sprout growing system.  It saves counter space, looks good, works well and only requires watering twice a day.  I water the sprouts first thing in the morning and again about twelve hours later.  I soak the sprouting seeds about 8 hours.  The cool weather requires a longer sprouting and growing time than the summer.  I wrap a dish towel around the sprouter if the temperatures in the house are particularly cool.  The towel also creates a darker environment for the first few days of sprouting.  I rotate the sprouting trays so that the newest seeds are in the lower trays.  When the sprouts get as tall as the trays are deep, I just prop an empty tray, up side down, over the tall sprouts thus creating a higher ceiling.  That way the sprouts can grow a bit taller without being cramped.  If all four trays are in use, I  just prop a light plastic bowl over the top tier in lieu of the flat cover that comes with the sprouter.  See the photos.

Just one teaspoon of alfalfa, radish, broccoli sprouts produced the tray on the left.  I harvested some from the middle of the tray this morning. The extra tray is on the lower right of this photo.
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The photo below shows mixed lentils, peas, and adzuki beans in two phases of growth. Discard any beans, lentils, or seeds that do not sprout or appear unhealthy in any way.
I like lentil, bean, and pea sprouts in miso or other soup.  They add a nice, chewy, alive quality.

A mere teaspoon of alfalfa, radish, and broccoli seed is soaking in the little glass bowl on the right of the above photo.  This evening I will drain and rinse these seeds in a fine strainer and they will be placed in the empty extra tray (stacked below the alfalfa tray in this photo) before I water the tower.

It is important to clean the sprout trays after harvest as well as cleaning the bottom water collection tray every few days.  This is as simple as just using a brush, sponge, or dish cloth with soap and hot water. Some sources say to clean the sprouter with a solution of bleach or something like that to kill any potentially harmful organisms that may be growing in the humid environment of the sprouter.  Some sources say to use vinegar to clean the sprouter.  Always rinse any cleaning products off the sprouter before you use it.  The tiny holes in the trays, that allow the water to flow through to the tray below, may get clogged with a tiny seed or root from time to time.  A tooth pick or pin can be used to clear these water drainage holes as needed.  Of course, with any food preparation area, the sprouter should be kept very clean.   This is not a hobby for the slothful or slovenly.

The only down-side to this and similar plastic sprouters is that they may not be dishwasher safe.  I have heard that some similar sprouters only tolerate 3 or 4 washings in the dishwasher.  I have not put mine in a dishwasher.  It only takes a minute or 2 to wash it by hand.

Watching seeds sprout in the winter,
Southwest Desert Blogger
C. (c)2011

Got Sprouts?

I grew some red lentil sprouts in a jar.  I covered the open end of the jar with cheese cloth fastened around the jar's rim with a snug fitting rubber band.  First I soaked a few tablespoons of seeds overnight in a generous amount of water, drained them through the cheese cloth in the morning, rinsed and drained them again, and covered the jar with a dish towel to keep the seeds dark until they sprouted.  Rinse and drain well at least twice a day.  Within 3 days the jar is full of beautiful lentil sprouts.  Rinse before use and throw away any lentils that do not sprout.  Store well drained, unused lentils in the refrigerator.  Use them in a day or two.  Their taste is mild.  I sprinkle them over a salad.  If they start to get a bad smell or unusual consistency, throw them away!  I make small quantities and always use mine quickly enough to avoid waste. 

Lentil Sprouts growing in a jar -- you can see some roots and tiny pale leaves

 lentil sprouts growing in a pint jar with cheese cloth fastened over the opening

The salad consists of a base of tender leaf lettuce, a small amount of thinly sliced cucumber, one half gala apple diced with skin, a sprinkle of lentil sprouts, a bit of oil (I use an unfiltered, highest lignan, organic flax seed oil -- use what you like) and a light sprinkle of pink salt.  Layer ingredients in the order listed.  Of course you can use any dressing and add vegetables you like.  Enjoy!

The Salad with Red Lentil Sprouts

As you have noticed, the red lentils are more of a pale orange color.  Nevertheless, they add interesting color, shape, and texture to a salad.
Lentil sprouts are also good sprinkled over soup or stew.  They are nice in a broth or miso soup.
Sprouts are said to have much more nutrition and are easier to digest than the un-sprouted seeds.

On another subject: today I saw the license plate "I AM" -- I had a fine day.
I AM
Southwest Desert Blogger
C. (c)2011