Was anyone else really big into sprouting beans when you were a kid? I’m talking the whole put a bean on a damp paper towel inside of a zip-top bag kinda deal. I always loved doing that. I thought it was so much fun to see this little unassuming bean go from, well, a little unassuming bean into something alive and green. Once the beanstalk was a certain size, my parents would help me transfer the little dude into a pot with some soil and we’d continue to watch him grow.
Eventually, something more interesting would always come along (Sonic the Hedgehog! A new Ghostwriter episode! A movie where Devon Sawa shows his butt!) and my foray into horticulture would end. But fast forward to now, and my love of sprouting things comes in so handy in my kitchen!
I’ve been collecting your sprouting questions for a few months now, and we have a lot to cover in this post, so I’m going to dive right in!
What are the benefits of sprouting?
Sprouts are one of the easiest foods you can grow indoors. They require barely any space—if you can fit a Mason jar on your counter, then you have enough space. You don’t need any special equipment. And heck, you don’t even need a sunny window! Sprouts are a veggie that everyone can (and should) grow.
Aside from the fact that sprouts are an easy, cheap, and tasty vegetable anyone can grow, sprouting also has some real nutritional benefits. Sprouting legumes, grains, and seeds makes them much easier to digest by breaking down the anti-nutrients that are common in those foods. If you’ve ever had troubles digesting a particular grain or legume, I highly recommend trying it sprouted before writing it off all together. You might be pleasantly surprised that sprouted beans or grains don’t bother your body! In general, sprouting also increases the vitamin C and B content and the fiber! Sprouts rock.
Is it safe to sprout?
I know a lot of folks are worried about sprouting safety because there have been so many outbreaks of salmonella and e.coli associated with sprouts from the grocery store. Why is this the case? Well, the warm humid environment that sprouts grow in is also the prime climate for bacteria to spread. In large-scale commercial operations, it’s almost impossible to keep the environment clear from all types of pathogens.
But luckily for you, the chance of getting a food-borne illness with sprouts is greatly diminished when you sprout at home. You control the seeds you use (and if they’ve been tested to be free of salmonella and e.coli). You control if your sprouting jar is clean or not. You control how much air circulation your sprouts get. You control who touches the seeds (and if they wash their hands first). You control how long the sprouts stay in the jar before being rinsed.
Basically, I never buy sprouts from the store (or get sprouts out a restaurant), but I’ve been happily eating sprouts grown at home for a decade now without a lick of trouble. And if you’re still concerned, you can always cook your sprouts to put the final nail in the coffin of any leftover bacteria.
What can I sprout?
You can sprout almost any legume, seed, or nut. Everything from chickpeas to alfalfa to kale to onions to clover. There are a few exceptions—not because they won’t grow a sprout, but because the effort required to get it “right” isn’t really worth it or because they aren’t good for you.
Chia seeds, flax seeds, and other mucilaginous seeds (the ones that create the goo) are tricky to sprout properly. You definitely can do it, but I generally just avoid it because there are so many other seeds that are way easier to sprout.
Avoid sprouting kidney beans for raw eating. They contain a toxin that causes nausea, vomiting, and diarrhea in many folks. If you do choose to sprout kidney beans, make sure to boil the finished sprouts for at least 10 minutes before consuming.
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