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By BIRGITT THORNHILL
Extension Agent. Agriculture
Sprouts, to be used for salads, casseroles, sandwiches or omelettes are becoming so popular that they are regularly available in grocery stores, but they are easy to grow at home.
If the family likes sprouts, a family member can become a home vegetable gardener and grow them with a minimum of materials.
Buy seed specifically sold for eating as sprouts. It is available from most seed catalogs and health food stores. Seed sold for vegetable gardens is unacceptable because it is often covered with pesticides or fungicides.
Some seeds used for sprouting are alfalfa, wheat, sunflower, lentils, mung beans, onion, peanut, celery, kidney, pumpkin, radish, barley, lettuce, dill, parsley, sesame and fenugreek.
There are several methods of sprouting seeds, but probably the easiest and most reliable way is to start with a wide-mouth jar, such as a quart mayonnaise jar. Cheesecloth or a stainless steel screen can be attached to the top with an elastic band or a wide-mouth ring from a camjngjar.
Equipment designed for sprouting seeds is available for those who want to purchase it. Often it has plastic mesh screens so that rust is not a problem.
Start with a small amount of seed — about a tablespoon for smaller seed or a quarter of a cup for the larger seed. Soak in water for 12 to 24 hours. Attach the screen and pour off the water.
Rinse twice in cool water and pour off the water each time. Tilt the jar, bottom up, in a bowl or near a sink so that excess water will drain. Repeat rinsing and draining twro to three times a day.
There is some controversy over whether sprouts taste bett • if grown in light or in the dar,., t> .. it is really a matter of personal preference.
Sprouts growm in the light are greener and have a stronger taste. To keep sprouts white, put them in a cupboard or other warm, dark place. If they’re hidden in a cupboard, it is helpful to put a note on the outside to remind yourself to rinse the sprouts.
Let the sprouts grow until they
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