Guess who gets to post the first post on the new site??
Can I get a big round of applause for Revellie, back this month with goodness about gardening INDOORS!
(and I’ve totally broken comments on this post….crap)

Spring is here! And, for those of us who enjoy gardening, sprouting has begun indoors.
bowl of salad sproutsImage: nuchylee /
The reward of watching something grow from seed in just a few days. Sometimes I feel like that is the only truly successful part of gardening I am good at. :) But did you know that you can sprout every day of the year and reap the benefits of the freshest nutrition out there?
You have seen bean and alfalfa sprouts in the grocery store, on Mediterranean food, Subway… You can grow these at home very very very (did I say “very”?) easily.
You need 3 things:
  • Sprouting tray (or jar) (we use the SproutMaster – it cost us about $15)
  • seeds (you can get these at your local health food stores – range in price but usually around $3 for 4 oz. I likeMountainRoseHerbs prices)
  • water
There are only 3 steps:
  • soak the sprouts overnight
  • pour seeds onto tray
  • rinse with water every morning and every evening for 3-5 days (until you see sprouts)

There are 3 reasons to Sprout:

  • Nutrition

Sprouts provide the highest amount of vitamins, minerals, proteins and enzymes of any food per unit of calorie, sprouts deliver them in a form which is easily assimilated and digested. In fact, sprouts improve the efficiency of digestion.

  • Cost Effectiveness

A pound of alfalfa greens for example starts with only 5 tablespoons of seeds costing about 25 cents.

  • Ease

Green thumb not required!

The coolest thing about sprouts is that we have fresh greens all winter long. We don’t have to rely on old greens from the store shipped to us from a land far far away. We use sprouts in place of lettuce for sandwiches and salads, put them on eggs, in omelets, in burritos, wraps, and whatever else Josh creatively comes up with.

There are also a lot of different sprout varieties. I am in no way an expert and go off of taste more than anything. I like seed sprouts like mustard, radish, broccoli, and clover. Josh is more of a been sprout guy. He likes mung beans and lentils. I usually just throw seeds and beans in together (about 5 tablespoons a week for our family of 6). We started sprouting using a mix of seeds and beans that some companies package as a “Pro-Vita” mix. It is great tasting. I only started added more seeds that had more of spicy kick after sprouting for a few months.

There are also tons of health benefits but we just stick to the fresh tasting reasons.

If you sprout – use this forum to share stories and blends that you like and who you like to get your seeds or beans from.

Between guest posts here, you can listen to The Goat Cast or come check out Healing Mom.