Thursday, March 6, 2008

A Brief Overview on How to Sprout, Part 5, Mixtures & Soaking

This is the fifth in a series of six articles on sprouting.
by Thomas E. Billings

Some Sprouting Seed Mixtures of Interest:
- mung/adzuki, fenugreek
- mung/adzuki, urid, dill seed
- lentils, blackeye peas, alfalfa, radish
- sunflower seed, moth, fenugreek
- alfalfa/clover, radish/mustard (for greens)
Experiment and develop your own favorite mixtures!

Soak Instead of Sprouting:
- Herb seeds: fennel, celery, caraway, cardamom, poppy, etc.
- Filberts: soak 12 hours; makes crisper, improves flavor.
- Pecans: soak 8 hours; long soaks can make mushy.
- Walnuts: soak 12 hours; flavor changes - you might like or dislike. - High fat nuts (brazil nuts, macadamias) may benefit some from soaking, but difference (soaked vs. unsoaked) is small.

Staple Foods for Sprouting:
- (first tier) wheat, almonds, sunflower, sesame, mung/adzuki, rye
- (2nd tier, obstacles) oats, barley, buckwheat, rice, lentils*, other legumes*
- (flavoring) fenugreek, mustard, radish, kale, cabbage * see question on legumes below

Easy for Beginners:
wheat, sunflower, almonds, lentil, mung

Indoor Gardening (grown indoors, in soil):
• Grasses: wheat, barley, oats, rye, kamut, spelt, triticale, and others.
• Vegetables: amaranth, mustard/mizuna, fennel, kale, cabbage, etc.
• Legumes: peas, snow peas
• Other greens: buckwheat, sunflower

I found this article at It's published on the blog with permission.

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