Sprouts: Growing Sustainable Food On Your Countertop
Eating sprouted seeds is a relatively recent culinary trend in the U.S., even though they are ridiculously easy to grow and can be an excellent source of potassium, magnesium, folate, beta-carotene, calcium, vitamin C, and vitamin K. These days, bean sprouts, grain sprouts, and salad sprouts are readily available at farmers markets, natural foods stores, and in the produce section of many grocery stores. But I grow my own because it’s easy to do, saves me money, and I like to keep control over the process to ensure that the sprouts I feed my family are safe and at the peak of flavor and nutrition.
Sprouts: Grow Sustainable Food on Your Countertop
Eating sprouted seeds is an easy, delicious way to capture a botanical’s nutrients, minerals, and vitamins at their peak. Depending on the sprouts you choose, they can be an excellent source of potassium, magnesium, folate, beta-carotene, calcium, vitamin C, and also vitamin K, which is a key vitamin for bone growth and blood clotting. They add flavor and texture to a wide variety of foods: salads, sandwiches, bagels, stir-fries, soups, frittatas, scrambled eggs, and more! These days they’re easy to find at farmers markets, natural foods stores, and in the produce section of many grocery stores, but did you know they are remarkably simple to grow right on your kitchen countertop? All you need is a jar, a sprouting screen or cheesecloth, seeds, and water.
