The most famous sprout in America.
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Prep 2 Tablespoons of seed* then transfer (if necessary) into a bowl or into your Sprouter. Empty the seeds into your sprouter if necessary. Rinse and Drain again every 8-12 hours for 3 days. On the 4th day relocate your sprouts if necessary, for Greening. Continue to Rinse and Drain every 8-12 hours. Your last Rinse/Drain will be either at the end of day 5 or the start of day 6. Your sprouts will be done about the end of Day 6. The majority of sprouts will have green leaves (you will recognize them). You may De-Hull your sprouts at any time during day 5 or 6. Refrigerate your sprouts no sooner than 8-12 hours after their final Rinse/Drain **
These seeds yield approximately 7:1, so in theory you can start with as much as 1/7 as much dry seed as your Sprouter has capacity (though we advise 1/8 so that you have some room to move). We often start with 3 Tablespoons of seed but we don't mind the extra work involved in growing a dense crop. You may doubt that these little seeds will fill your sprouter, but they will. We advise everyone to start with 2 Tablespoons when learning to sprout these seeds. ** You may use a salad spinner to dry your sprouts Notes: When conditions are warmer your sprouts will likely grow faster. Likewise they may grow slower if conditions are very cool. As always 70° is optimal. All sprouts generate heat while growing, which is a good thing, but it can get out of hand on occasion. When the weather is especially hot and humid you will do well to Rinse more frequently (every 8 hours if possible) using colder water than usual, to compensate. Depending on your sprouting device, not all of your sprouts will have access to light and so some will not green. This is not only OK - it is good. The yellow sprouts will be equally nutritious (they have everything but chlorophyll) and many think them more delicious (in Europe vegetables are often grown "blanched" by avoiding light). We think they are prettier when there is a mix of green and yellow to go with the white roots. So don't sweat it - just eat more sprouts! When using a non-tray sprouter, you can help your crop by "breaking up" your sprouts when they clump up - around day 3 or 4 and daily thereafter. We use high water pressure when Rinsing to keep our sprouts loose, but this only works for so long - so - when water isn't enough, break the clump of sprouts up using a fork or your fingers (wash your hands first please, if they need it). If you are using a sprouter that can hold water, fill it mostly full then use a fork to loosen. You can also dump your sprouts onto or into something and just shake them apart. This is by no means mandatory - this loosening - but it can be helpful in keeping your sprouts from overheating and will help more of them green. You should never be afraid*** of touching your sprouts. They are much stronger then they appear - just be reasonably gentle. Vertical Growing This method produces very pretty sprouts that green most evenly and whose hulls are removed most easily. They do not however, taste any better =:-} If you grow in a Tray sprouter - like SproutMaster, your sprouts can grow vertically - leaves (cotyledons) up, roots down. The trick to doing this is to keep your sprouts in place (don't "break them up" as you do in a non-tray sprouter) from day 3 onward. It is easy to do if, when rinsing, you use a sprayer (that attachment most sinks have - the one that pulls out and is gun-like or a faucet attachment that offers spraying when pulled down) instead of your faucet. We have grown many tons of leafy sprouts this way. Here is a breakdown of the specifics (rinse numbers are based on 12 hour intervals - adjust as needed): Rinse 1 (right after soak): Use faucet or sprayer and rinse thoroughly (use water at high pressure and use plenty of it). Vertical growing CAN be done without a sprayer too but it is more difficult. If you want to try all you have to do is regulate your water pressure - trying to keep your sprouts undisturbed during rinses 4 - 6. *** The only thing to fear is fear itself.
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Description
The classic American sprout. Mild nutty flavor and a wonderfully crispy texture. If you think Alfalfa is a dangerous food, perhaps you want to learn the truth about sprout and food safety. We can help.
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