Learn More: http://www.amazon.com/dp/B00JOVIVV6 In a time when people want to maximize the nutritional value of their food, the benefits of sprouts abound. These baby plants are harvested and eaten at a stage when they would just be popping out of the ground and so possess the great vitamins and enzymes of a developing metabolism. There are other benefits of sprouts as well. What follows is basic information on these yummy little wonders, which ones the grower might like to choose and how to start producing them at home. Sprouts are really nutritious. Because a very young plant is in a critical stage of its growth, a sprout is more easily digested and is an excellent source of: -protein -calcium -potassium -sodium -iron -vitamins A, B1, B2, B3 and C Nutritionists claim people would need to eat huge quantities of a mature plant to get the same benefits of a much smaller amount of sprouts. Sprouts are economical. Even when grown as a micro crop in the home kitchen, sprouts save consumers money usually spent in the produce aisle. Because dormant seeds may be stored indefinitely, they are great for long-term crop planning and for emergency preparedness. Sprouts grow well when the grower follows a simple procedure. Whatever type is chosen, the seeds must be soaked over night in water to soften the hard outer coat or hull. The next day, drain the water completely, and rinse well. Place in a ventilated bag, tray or jar covered with screening such as cheesecloth without water. Rinse the crop at least once a day and once a night to prevent mold which would destroy the crop. In addition, air must circulate around the sprouts; so, bag, jar or tray, the baby plants must not be packed too tightly. Sprouts can come from different kinds of seeds. Check that the seeds purchased are suitable for sprouting and are not for large commercial crops. Try these sprouts: 1. Alfalfa--Mild tasting and leafy, alfalfa is the sprout most people have heard of or have tasted. Popular and readily available, its crispness is great on a sandwich. Time to harvest is 2 to 6 days from start-up. 2. Chickpeas--A salad favorite in its mature state, this sprout is nutty in flavor and very popular in Asian food. Time to harvest is short: 2 to 4 days. 3. Lentils--Related to peas, lentils are pretty, being yellow, orange, green and black in color. They, too, yield a crop in 2 to 4 days. 4. Radishes--Beautiful to look at and spicy in flavor (just like the mature veggie), they are ready in 3 to 5 days. 5. Broccoli--This sprout yields sprouts in 3 to 6 days. They are rich in antioxidants in the sprout stage of development. Many organic seed specialists at health food outlets and online are helpful tutors in growing sprouts and experts in their nutritional benefits. They provide products and advice on growing environments and media such as kelp and growth mats. Beyond that, they can be helpful with food processors, juicers and other equipment for the novice or avid sprout grower. Sprouts are an easy, not to be missed boost to healthy eating and do it yourself independence.

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