Making sprouts or microgreens in a mason jar is a simple process. This post will explain how to sprout in a mason jar, as well as, explain what you need and the steps to get the best results.
Sprouts are the little shoots produced just after germination of grains, legumes, nuts or seeds. Vegetable sprouts are sometimes referred to as microgreens and many of us recognize the small alfalfa spouts on sandwiches or the bean sprouts used in Asian stir fries, known as mung bean sprouts.
Sprouts are more than good for you, they are super good! Perhaps we should call them a super food?
Sprouts are high in nutrients such as proteins, minerals, fatty acids and vitamins, like A, B, C and E. Sprouts are rich in folate, or B-9, which is important for cell growth and red blood cell formation. They contain iron which is important to the body’s ability to transport oxygen throughout the body. Sprouts can also be easier to digest than their mature counterparts.
While sprouts are are great way to add a healthy dose of greens to your diet, they are also delicious. They are easy to make, easy to use and add freshness to salads, smoothies and other dishes. The flavor of the sprout will depend a lot on the grain, legume or seed that you use.
If you can grow it, you can probably sprout it! However, some seeds and grains are more popular than others and much of that has to do with taste.
Make sure the grains you sprout are raw. If they have been heat treated, roasted, or processed in any way, this will impact their ability to sprout. Age can also play a role. Beans or seeds that have been sitting around for years are unlikely to sprout.
The basic process to sprout is to rinse the seeds regularly and make sure they don't stay too damp. By rinsing them 1-2 times per day they get the water they need to grow. Make sure you drain them well so they aren't too wet and soggy.
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