Gardening in your Kitchen Sink

Did you know you can have fresh vegetables, ready in a matter of days, packed full of vitamins and nutrients, and you can grow them yourself right in your kitchen sink? Noooo, I'm not talking about hauling dirt into your house and planting rows of corn in your kitchen! These "superfood" vegetables I am referring to, are sprouts.

We all know that broccoli is good for us, but did you know that broccoli sprouts are not only tasty, but they contain up to 50 times the amount of anti-oxidants found in mature broccoli? That means that you can get the same anti-oxidant power punch from one ounce of sprouts as you would if you ate 3 pounds of mature broccoli!

Sprouts can be grown anywhere and at any time of year. You don't need special equipment, although there are plenty of sprouters on the market. All you really need is a mason jar with a lid or a rubber band and some cheesecloth or screening.

Here's how to do it:

• Start with about 1.5 to 2 tablespoons of good quality, organic broccoli seeds, which will yield approximately 1 cup of sprouts.
• Remove any foreign matter that may be in with the seeds, or any seeds that may not look healthy.
• Soak the seeds in cool water in your mason jar for about 6 to 12 hours, making sure that there is enough water that they are all submerged.
• Fit the cheesecloth or screening over the top of the jar and secure it with the lid or a rubber band.

  

  Soak for 6 - 12 hours

• After soaking for 6 to 12 hours, drain the seeds through the screen, then rinse the seeds thoroughly with cool water, then drain again.
• Set your mason jar on about a 45 degree angle to allow all of the remaining water to drain and to allow for airflow. Your dish rack in the kitchen sink is ideal for this. Keep the jar out of direct sunlight so that the tender sprouts don't get too dried out and burned.

Rinse & drain every 8 to 12 hours

• Over the next 3 days, rinse and drain the seeds as above every 8 to 12 hours, making sure that all of the water can drain out. If the sprouts start to clump together, gently tug them apart with a fork or with clean fingers to allow for airflow.
• On the 4th day, (sooner if the leaves are already out) continue rinsing and draining, but move your sprouts to a brighter spot to help them to turn green. Filtered or indirect light is best as direct sunlight can burn the sprouts.
• After a day in the light, your sprouts should be greened and ready. Give them a final rinse but this time put the sprouts into a larger bowl of water and swish them around. Many of the seed husks will float to the top and you can skim them off.

Skim off the floating seed husks

• Put the sprouts back into the mason jar with the screen for the final draining - about 8-12 hours.
• Sprouts should be as dry as possible before storing them. They can be kept in the refrigerator in a plastic bag or airtight container for 2 to 4 weeks.

And that is that, it's easier than pie! They only need your attention for a few minutes each day while you rinse them. No heavy tools, no digging, and no dirty fingernails! And such a great reward - fresh, healthy sprouts to top off your salad or put into a sandwich.

Enjoy!