Originally published on March 16, 2014.
Frankly most sprouts aren’t too flavourful, but I think they’re good for the spring shoulder season, when we’re starting to crave fresh vegetables, but nothing has popped up in the garden yet. When we pull out the seed box to sow the veggies that will be transplanted, we also make some clover or alfalfa sprouts. Clover seems especially appropriate around St. Patrick’s Day. Both are great accompaniments to the Easter ham.
How to Make Sprouts at Home, from Seeds. You can buy or make proper “sprouting bags”. We use one quart mason jars and cheesecloth.
- Soak the seeds at room temperature overnight. Two tablespoons of small seeds like clover or alfalfa will be plenty for a one quart jar.
- Transfer the seeds to a mason jar. Cover the mouth of the jar with cheesecloth, pantyhose, or a similarly porous material, held tightly by a rubber band, or the metal ring from the lid of the jar.
- Rinse the sprouts twice daily by pouring cool water through the pantyhose, then drain by turning the jar upside down. Store the jar upside down and tilted to ensure the seeds are not sitting in water.
- Continue rinsing twice daily until the the sprouts reach the desired length. Small white sprouts will show up in a day or two. Continue for a week for very long sprouts.
Sprouts stand up surprisingly well in the fridge. Store them as you would greens, and they last up to two weeks.
These little spindles are good on sandwiches (again, not too flavourful, so mostly for texture and I guess also nutrients). Last Easter we made a salad with them using pickled carrot, raw onion, and a light honey mustard dressing.