Sprouts have enjoyed a long-standing reputation as a healthy salad topper and sandwich ingredient, stemming from a growing interest in health foods that began in the 1960s. However, in the 1990s an increase in food poisoning outbreaks associated with raw sprouts led the FDA to issue a health advisory warning high-risk individuals to avoid sprouts.
Conventional sprout farms must face issues with bacteria such as Salmonella and the virulent e. Coli when animal manure contaminates seeds in the field. Unsanitary facilities and poor worker hygiene also allow harmful bacteria to thrive. Organic gardeners who wish to include healthful sprouts in their diet can grow these young plants in the kitchen in one week or less.
Buy Organic Sprouting Seeds
Finding a reputable source of organic sprouting seeds is an essential part of growing sprouts at home. The FDA has approved ionizing radiation as a bacteria-killing treatment for sprouting seeds, but some organic gardeners are opposed to food irradiation.
Seed companies that sell certified organic seed for sprouting take care throughout the harvesting and packaging process to protect the consumer. While conventional farmers may spray raw manure on their fields, organic farmers compost their manure to kill harmful bacteria. A reputable organic seed company harvests and collects their sprouting seed knowing it must be food grade, while conventional farmers may apply a bleach mixture to destroy pathogens leftover from animals grazing the seed crop.
Choosing Seed Varieties for Sprouting
Most gardeners are familiar with the alfalfa sprouts and mung bean sprouts sold in the market and offered at salad bars. Growing sprouts at home allows organic gardeners to sample dozens of unusual varieties of these tender young plants. Each kind of sprout has a distinctive taste and culinary use, so spend the winter months cultivating a windowsill garden as diverse as the one in the backyard.
Common leafy sprouts include mild alfalfa and clover sprouts, as well as spicy radish, mustard, and cress sprouts. Nutritionists tout brassica sprouts for their healthful qualities, so include some cabbage or broccoli sprouts in the mix. Sprouting grains have a natural sweetness that makes them popular with children, and they tend to be the quickest to sprout. Good grain choices include oats, wheat, buckwheat, and rye.
Sprout Growing Instructions
Seeds sold for sprouting are dry and dormant. Soak the seeds for several hours to trigger an end to this dormancy. Rinse the seeds in a fine colander or sieve, and remove any debris or pebbles from the seeds. Drain the seeds thoroughly, and spread them into a sterile jar covered with cheesecloth or a commercial sprouter, which may resemble a series of stacked trays.
Keep the sprouting unit in a cool place with good air circulation. Placing the sprouts in a pantry invites mold. Rinse and drain the sprouting seeds daily. In one to four days, depending on the variety, the sprouts are ready to harvest. Place them in a salad spinner to remove excess moisture, and store them in the refrigerator. Enjoy fresh sprouts within three days of harvest for best quality.
Sources:
U.S. Food and Drug Administration
Jamie McIntosh - Jamie has written hundreds of garden articles for the web, and is your guide to Flowers on About.com.
