Sprouts: The Freshest and Fastest Produce You Can Grow

Posted by Guru

January 28, 2008

It’s the dead of winter and unless you’re lucky enough to live in California, supermarket produce is looking pretty uninspiring. Every chef knows that a dish is only as good as its ingredients, and when it comes to vegetables, January is a tough month.

Rather than pay out big bucks for baby greens from thousands of miles away, invest in a few kinds of seeds, clear a spot on your windowsill, and grow yourself some sprouts.

There are plenty of websites dedicated to the art and science of sprouting (check out City Farmer for a good overview), but you needn’t read much to get started because sprouting is so simple.

Here’s what you’ll need:

Seeds (you’ll probably have to go to the health food store to find some that are chemical-free for sprouting)
Sun (windowsills or sunny counter space is ideal)
Water (for their twice-daily rinse)
Sprouting container (for beginners a clean, wide-mouthed jar paired with a piece of mesh or cheesecloth is an easy option)

Growing sprouts is a cheap hobby, since you only need to buy the seeds. Remember to rinse them twice a day, and you can’t really screw them up. You may have only tried these little nutritional powerhouses in salads, but their versatility extends far beyond the first course. Throw your sprouts in sandwiches, slaws, omelets, or stir-frys, and don’t be afraid to experiment. As with any ingredient, the uses for sprouts are only limited by your culinary creativity!

Grub