How to Grow Broccoli Sprouts at Home! SUPER HEALTHY!!!

Posted on Nov 30 2015 - 10:20am by UOG

Original source of this post:

Growing Broccoli Sprouts at Home

There is a great blog we recently came across,  She recently wrote about why and how everyone should be growing and eating broccoli sprouts.  The results are overwhelmingly positive.

DID YOU KNOW?  Broccoli sprouts are 10x – 100x higher in some cancer fighting compounds than the actual mature vegetable!

She mentions in her article,  …”this past spring, we purchased the seeds for our garden from SeedsNow. I love this company because all their seeds are non-GMO as well as being raw, untreated, pure heirloom, non-hybridized varieties. This means you can save all your seeds from the plants you grow for next season!

But anyway, while I was there, I noticed that they also sell seeds for growing sprouts. I had just finished reading The Elimination Diet, where the praise the benefits of broccoli sprouts, so I thought I would check it out. I picked up a bag of the sprouts and anxiously awaited my delivery. Remember, I was waiting for my garden seeds AND the broccoli sprouts! It was an exciting day at the mailbox.”

Click here to read the full article about why and how to grow organic broccoli sprouts:

Instructions for Growing Broccoli sprouts:

  1. Add 2 tablespoons of broccoli sprouting seeds to a widemouthed quart jar.
  2. Cover with a few inches of filtered water and cap with the sprouting lid.
  3. Store in a warm, dark place overnight. I use a kitchen cabinet for this.
  4. The next morning, drain the liquid off and rinse with fresh water. Be sure to drain all the water off.
  5. Repeat this 3-4 times a day. Continue to store your seeds in a warm, dark place. After a few days, the seeds will start to break open and grow. The biology major in me is absolutely enamored with this process!
  6. Eventually, the sprouts will be an inch or so long and have yellow leaves. Now you can move the sprouts out into the sunlight.
  7. Continue to rinse them 3-4 times a day until the leaves are dark green. Now they are ready to eat!
  8. This whole process will take about a week. Patience is key!
  9. Once they are ready, replace the sprouting lid with a standard mason jar lid and store in the refrigerator.
  10. Serve on top of salads, stirred into soups, or however strikes your fancy.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes