Sprouts and sprouts are gaining popularity again

This text is part of the special book Plaisirs

Sprouts and sprouts had some success in the past, but they have been gaining popularity again in recent years for both their nutrient content and their taste. The methods used are multiple, the advantages very numerous, and several varieties are yet to be discovered. Overview !

First, here is the distinction between “sprouts” and “microshoots”. Germinations are seeds on the alert: these are seeds that are left to germinate for a few days in a little water. Microgreens, on the other hand, come from seeds that are left to develop in a potting soil or synthetic fabric. It is the young shoots that are eaten, not the roots.

There are varieties that are best enjoyed at the germ stage, such as alfalfa, and others that are grown for the stem and leaves, such as peas. It remains interesting to know the right methods to use according to the variety grown to maximize its harvest. Moreover, many of them are edible at all stages of growth and thus offer a variation of texture and taste. The possibilities are almost endless!

Uses and advantages

Sprouts and sprouts offer an array of benefits that make you want to start producing them. Especially since they are grown all year round in the comfort of your home!

• They offer an impressive nutritional contribution. Since they are baby greens, the nutrients are concentrated there. Protein and vitamin levels vary by crop.

• Once you are equipped, growing is very economical. Seeds for sprouting are generally very affordable and last a long time. Sprouters are very inexpensive too: the tools pay for themselves in just a few weeks, and they will last a lifetime.

• Growing your own shoots and sprouts has an environmental benefit, as it creates no waste. This avoids contributing to the overuse of plastic packaging, and it is easy to adapt the quantity of seeds to your needs.

How to grow them

1. On soil

The potting method is used to grow microgreens only. It would be too laborious to clean the soil-filled sprouts when, in the case of microgreens, we consume the stem that comes out of the soil. Normally, seedling soil is used, but other types can work just as well. Darkness allows stem elongation and facilitates harvesting. The shoots do not need sun, except to green the leaf at the end of the process. Once picked, they can be stored in the refrigerator without rinsing.

Steps to follow

1. Estimate the amount of seeds needed to cover your soil in a single layer.
2. Soak the seeds in water for the recommended time written on the sachet, as this speeds up the germination process.
3. Moisten the soil and spread the seeds.
4. Cover lightly with potting soil and moisten again.
5. Cover its container with plastic wrap if necessary. Make sure the potting soil is moist at all times during the process.
6. The sprouts are ready to eat as soon as they sprout, but it is easier to wait until they are large enough to be able to cut the stems back to ground level.

2. In a hotbed

The sprouter method cultivates the sprouts only. If you’re unfamiliar with the term sprouter, you’ve probably heard of the upside-down pot. Mason jars are often used, but there are all kinds of variations on the market. This is the simplest and best known way to produce sprouts, especially since you can usually find what you need in the kitchen to do your first tests. It is necessary to favor a dark place to avoid too much bitterness. Store the sprouts in the refrigerator once they are well drained.

Necessary material

• A medium jar of 500 ml or 1 liter
• A perforated cover or a fabric allowing the water to pass well (cotton cheesecloth, nylon stockings, plastic mosquito net, etc.)
• A bowl or plate to hold the pot
• Rubber band (if needed)

Steps to follow

1. Measure the quantity of seeds needed according to the variety and the size of its pot. If in doubt, start with small quantities and adjust later.
2. Soak the seeds in water for the recommended time written on the sachet.
3. Once the soaking time has elapsed, put the seeds in the pot and drain using the perforated lid or the chosen cloth secured with a rubber band.
4. On the bowl or plate, place the pot (opening down) tilted, so that the excess water drains well, but the air can circulate.
5. Then, just rinse and drain its seeds twice a day. The sprouts will be ready to consume between three and seven days depending on the variety.

3. Deluxe sprouters

Other types of sprouters exist, including those with tiers and other ceramic models, but the model par excellence remains the flat mesh sprouter. Not only does it make it possible to cultivate sprouts and microgreens, but it is also often designed to accommodate mucilaginous seeds, those more capricious varieties, but oh so delicious (basil, chia, watercress, arugula, etc.). The process is exactly the same as potted, but it provides the necessary container and space for the sprouts to grow tall. A small additional step is however to be expected: once the roots are visible through the mesh, a trickle of water is added to the bottom of the germinator so that the plant continues to grow in the water. You can remove the lid at this stage and harvest as you wish!

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