And The Sprouts Sprouted!

And The Sprouts Sprouted!

I harvested my first sprouts yesterday night, I’m so proud!

The pink radish was particularly vigorous, having grown hundreds of cute little green stems, and developped symmetrical roots, with tiny lashes, on the other side of the sprouter rack. Those guys had even started to suffocate the mixed seed sprouts on the bottom rack — I’ll have to remember that, and grow them on either side of an empty safety rack next time!

I immediately conducted a taste test, and a very satisfactory one at that : both crops are nicely crunchy and peppery (the pink radish particularly, as expected). I threw a fistful of both types into the spelt and tofu salad I had for lunch today, and I love the look of these little creatures, I love the bite and tang they add, I love the fact that they’re at their nutritious peak, chock-full of vitamins and nutrients, and I love the fact that I grew them myself, on my very own kitchen counter!

Things Clotilde Loves

Kuvings Slow Juicer
Kuvings Cold Press Juicer

Fresh cold-press juices made easy!

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OXO Digital Scale
OXO Digital Scale

A trusty food scale for precise cooking and baking measurements

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  • Vanessa

    I grow a lot of these sprouts – one thing I really like to do in the summer is mix up a couple of huge handful of sprouts with a tin of mixed beans (chick peas, flageolet, cannelini, kidney, blackeyed, etc., tinned in water), then mix it all up with a load of fresh chopped tomatoes, some chopped fresh herbs and coat it all with Italian vinaigrette (home made or bottled, depending on what’s handy at the time). The new sprouts break up the blandness of the full grown beans …

    I have it with salads, as a side “vegetable”, with oat cakes, and also in greedy spoonfuls each time I pass the fridge on an unrelated matter.

    It’s even better the next day…

  • I have become worryingly obsessed with the idea of growing these sprouts myself — I even had a dream about it last night! I must sort this out at once. Sounds yummy!

  • Congrats! This makes me want to grow my own!

  • Vanessa – Thanks a lot for the suggestions on how to use my crop, they all sound great!

    Jackie – You know we really _are_ twins of sorts : the feverish dreams about sprouting seeds could soooo happen to me!

    Jackie and Karen – Well, I say, the more the merrier, go ahead and try it, it cost me a grand total of 25 euros, sprouter + two tubs of seeds.

  • what a lot of chinese farmers do is grow these sprouts through wire mesh. once they’ve grown tall/long enough, they cut it, eliminating the roots.

    the price is more expensive though.

  • Wena – Is this because the sprout part tastes better than the roots? Um… [suddenly seized with doubt] are you not supposed to eat the root? :)

  • hahah! it’s ok to eat the roots. just a bit unslightly. when preparing taugeh (bean sprouts) at home, we usually take off the roots but i hv been to eat at restaurants which doesn’t remove them.

  • xncziy

    so sprouting is easy? it is if u get them thick and juicy we need to grow them in hemp begs.big bean need longer soaking time then smaller seed.4 to 12 hrs. or shorter time in tropical area abt half the time is climate need more soakings/watering min.3 times a day.if u grow a single type bean then on the third day u need a basket/bin either made wood /plastic/stainless/clay roughly the size of our wastepaper basket diamension to put the half inch long ‘taugeh in the hemp bag’ in the basket and put on some weight abt 2/3 kilo to weight the beans down to restrict them growing longer and longer,instead they will grow thicker.on the 6/7day your sprouts will be ready for eating.good luck on sprouting,u have the best that nature can offer.

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