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2torial #0849:
Learn2 Grow Sprouts (continued)
 Strain
Next morning, cover the mouth of the jar with
cheesecloth, and fasten with the rubber band. Turn
over the jar in the sink. The cheesecloth acts as a
strainer, holding in the seeds and letting out the
water. If you're using the bowl method, use the
strainer to strain out the soaking water and rinse
the seeds.
Note: Some people save this soaking
water. It contains valuable nutrients that you can
mix into a health shake with other ingredients like
fruit and yogurt. Or use it for your
houseplants--they'll be very grateful.
- Shake the jar (or strainer) a few
times to remove all of the water from last
night's soak.
- Rinse: Fill up with water, and again
drain out the water, ending with a few hearty
shakes. Hold the jar up to the light; the seeds
should be mostly dry. If there's too much water
left in the jar, the seeds may rot over the next
few days. But if you're even slightly careful to
drain the seeds, that probably won't happen.
- To ensure complete drainage, some
folks store the jar upside-down in a glass
baking dish or plastic tub. Rest the jar on the
side of the dish, or up against the wall--any
excess water drains out, without any more
attention from you.
- On the evening of the same day, you'll
repeat the rinsing process. You'll
continue this morning and evening rinsing for 4
or 5 days (in warm climates, figure a day or two
less than that). If you're feeling particularly
keen on sprouting, you can rinse it a third time
at noon.
- Watch for the growth: you'll see
green leaves sprouting on seeds, and white
shoots on beans, nuts, and grains.
- Harvest: After four or five days, the
sprouts will reach their peak of flavor and
nutritional value. Give them a final rinse;
drain with a hearty shake. Now they're ready to
be prepared and devoured by the hungry masses.
 Step
4
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