Sprouted seeds are tasty and easy to grow, and they contain lots of nutrients. Andrea Crawford, owner of Kenter Canyon Farms, explains how to get started. You can sprout the seeds of almost any food crop, including alfalfa, broccoli, sunflower, onion, lentil, peas, beans, lettuce and radish. Sprouting is a great project for kids because the seeds sprout so quickly. Choose organic seed whenever possible: seed intended for garden use may have been treated with a fungicide. Health-food stores are good sources of seed for sprouting. Begin by rinsing the seeds to remove any chaff, rocks or soil. Place rinsed seeds in a 1-quart glass jar (figure A), and cover the jar with a piece of clean cheesecloth secured with a rubber band (figure B). Soak the seeds overnight in fresh water. The following day, drain the water through the cheesecloth. Let the jar rest upside down so the seeds drain completely (figure C). Rinse the sprouts daily. Some people prefer to place the jar in a dark, well-ventilated area until the seeds germinate; others, to leave them in the light. The key is to drain the jar well after each rinsing. Once the seeds germinate, you can begin harvesting whenever you think they're ready to eat. Bean sprouts will be al dente, or firm to the tooth, at first but will soften as they continue to grow.
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