This “warm” weather has got us thinking more and more about the bounty of fresh food that will soon be in season, but as the canned and frozen foods dwindle we are craving local greens now. Sprouts are our answer! Sprouting seeds easy to do and take just a few days with little work. Besides being the most local greens you can get this time of year there have been many studies done on the health benefits of sprouts. Sprouts actually increase in vitamin content after you take them out of you cabinet and put them in the refrigerator. This occurs because the sprouted plants continue to grow even in cool temperatures. It has even been found that broccoli sprouts contain a significant amount more of a cancer fighting compound than a mature broccoli head. Alfalfa sprouts contain a large quantity of saponins which lower cholesterol and boost the immune system. Sprouts are high in antioxidants and also contain essential fatty acids. If you are interested in growing sprouts they are available at most co-ops and health food stores.You don’t need any special equipment just a jar, cheese cloth and a rubberband. There are plastic lids made for sprouting that are rather inexpensive and reusable. They are available online here. These are the directions that come off the Mumm’s Sprouting Seeds web page.

1. Soak Put 1 to 4 TBS. seed in a wide mouth jar. Cover with mesh and secure with rubber band. Add water, swirl, and drain. Add 1 cup cool water and soak for 4 – 8 hrs.
2. Rinse Twice a day, refill jar with cool water, swirl, and drain. Invert jar and prop at angle in sink or bowl.
3. Enjoy In three to six days, when sprouts are 3 to 5cm (1 to 2″) long, enjoy. Cover the jar with plastic and a rubber band, or transfer to a covered container, and refrigerate to store.