Pea sprouts

Growing Fresh Sprouts

Fresh Pea Sprouts

To satisfy my urge for fresh produce I have taken to sprouting seeds. I have a nice assortment of seeds for this purpose and I can start more anytime I like. I can have sprouts, like pea, garbanzo beans and mung beans that can be eaten cooked or more delicate seeds like alfalfa and radish sprouts that are great as a salad ingredient or on sandwiches. Maybe it is also the time of year, but with snow outside the window the sight of fresh green growth is especially satisfying.

The upside is the seeds last for ages so they will be available for sprouting when I need them. The downside is that it takes a week or more to get sprouts so some planning is required.

Sprouting is pretty simple- although it is a little like having a pet. There is some care than needs to happen. First, start with a clean, wide mouth jar. I have these handy lids with holes in them that are made just for sprouting. Place the seeds in the jars and cover with water. Allow them to be covered in the water for at least several hours. Drain and rinse the seeds. After the first soaking, only keep what ever water stays on them after a rinse and drain. That’s pretty much the whole process. Twice a day, maybe three times if the weather is really warm, rinse the seeds and drain off any extra water. Depending on the seeds you can expect your first crop in 7-10 days. You can place the jars in a sunny window for greener sprouts. If you don’t have the lids with holes in them you can cover the jar with some cheesecloth. Hold in place with a rubber band. That will allow the sprouts to get air and make it easy to rinse and drain them.

Sprouts are full of nutrients and can be eaten cooked or raw. In some cases, like with mung beans, the skin of the seed will come off after a few days. They tend to float so if you just place the sprouts in a big bowl of fresh water and agitate them. The skins will come to the top and can easily be discarded.

Also, quantity can be tricky. Very few seeds can produce a heck of a lot of sprouts, so go easy. A few tablespoons of tiny seeds like radish, alfalfa or broccoli should be plenty. Perhaps a 1/4 cup of larger seeds like the beans and other legumes is also going to give you a bountiful supply.

They do take time, so if you want a steady supply start a new batch every few days.   Once sprouts are the size you want them to be give them a final rinse and drain well. Store in the fridge until you are ready to use them. Do use them soon. Often they are quite perishable. Besides, if you were sprouting for fresh food- enjoy it while it is fresh.

Mung beans sprouts, about a week old.

Alfalfa and radish sprouts

I don’t generally endorse any specific business in my posts. There are numerous sources for sprouting seeds on line. I have purchased seeds from Mountain Valley and was pleased with the results and quality. I receive no compensation from them- I just like them.

Pea Sprout Stir Fry

Pea Sprout Stir Fry

Pea Sprout Stir Fry

I’ve been sprouting seeds and loving it. Made a tasty stir fry with some pea pods I had in the freezer, onions, sweet peppers and pea sprouts. It ended up tasting pretty darn good. I find when I stir fry veggies I eat more of them. More than a side dish, I can almost make a meal out of them served over rice or pasta.


Pea Sprout Stir Fry

2 T. oil

 1 onion, sliced thin

1 garlic clove, chopped

2 c. pea pods, fresh or frozen

2 c. pea sprouts*

1 c. sliced sweet pepper

1 T. soy sauce, or to taste

 1 T. hoisen sauce

1 t. sesame oil

hot pepper sauce to taste

In skillet or wok heat oil and stir fry onion over high heat until wilted. Add garlic and pea pods and stir fry 2 minutes longer. Add pea sprouts and peppers and stir fry a few minutes longer, just until sprouts are tender. Add seasonings and serve. I like this over rice. 3-4 servings.

* If you don’t have fresh pea sprouts, mung bean sprouts would also work in this dish.

Fresh Pea Sprouts

Fresh Pea Sprouts

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