Sprouts are the tiny young shoots that emerge from seeds, beans, or grains on the way to becoming mature plants. They are easy to grow, nutritionally valuable, and can be prepared in a variety of ways.
Pick over and wash ¼ cup or fewer seeds and place in a quart jar, then cover with warm water and soak overnight. Cover the top of the jar with cheesecloth and secure with a rubber band. Drain off the soaking water, then rinse with fresh lukewarm water and drain again, keeping seeds slightly moist but not wet. Turn jar on its side and keep in a warm, dark, humid place until sprouts appear; then place in sunlight if desired to develop green sprouts. It is important to rinse the sprouts 2 or more times each day throughout the process. In 2-5 days they will be ready, at which time they may be placed in the refrigerator where they will keep for several days.
Alfalfa 1 - 2 inches
Mung Beans 1½ – 2½ inches
Lentils 1 inch
Wheat ¼ inch
Sprouts may then be used raw or cooked, in salads, sandwiches, grain or vegetable dishes.