spro:sprouting

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spro:sprouting [2026/03/10 12:42] – external edit 127.0.0.1spro:sprouting [2026/03/26 18:33] (current) – external edit 127.0.0.1
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-# Sprouting & microgreens+This topic is part of [[gt:food|Food & drink]]. 
 +====== Sprouting & microgreens ======
  
  
-![](https://lowimpactorg.onyx-sites.io/wp-content/uploads/sprouting-main.jpg)+![Sprouting](wiki:sprouting.jpg)
  
 --- ---
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-## What are sprouting & microgreens?+===== What are sprouting & microgreens? =====
  
 Sprouting is a process whereby an edible plant seed is awakened from its dormant state by soaking in water for a specified time, then allowed to 'sprout' and grow to a small size, when it can be consumed, usually raw and sometimes cooked, depending on the seed (see below). Seeds used for sprouting include vegetables, beans, pulses, grains and nuts. The most familiar include the crisp, inch-long alfalfa sprouts found in salads and sandwiches; the longer, noodle-like mung bean sprouts in chop suey; or the malt flavour extracted from sprouting barley. Sprouting is a process whereby an edible plant seed is awakened from its dormant state by soaking in water for a specified time, then allowed to 'sprout' and grow to a small size, when it can be consumed, usually raw and sometimes cooked, depending on the seed (see below). Seeds used for sprouting include vegetables, beans, pulses, grains and nuts. The most familiar include the crisp, inch-long alfalfa sprouts found in salads and sandwiches; the longer, noodle-like mung bean sprouts in chop suey; or the malt flavour extracted from sprouting barley.
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-## What are the benefits of sprouting & microgreens?+===== What are the benefits of sprouting & microgreens? =====
  
 Dry, dormant beans, grains and seeds often contain three things that make them indigestible for humans - enzyme inhibitors, phytic acid (which prevents the absorption of many essential minerals) and a range of mild toxins that discourage animals from eating them. They only became part of our diet after the development of agriculture, and we're not really equipped to eat them unprocessed. However, soaking and sprouting neutralises enzyme inhibitors, phytic acid and toxins, intensifies vitamins and nutrients and renders them edible when raw. Dry, dormant beans, grains and seeds often contain three things that make them indigestible for humans - enzyme inhibitors, phytic acid (which prevents the absorption of many essential minerals) and a range of mild toxins that discourage animals from eating them. They only became part of our diet after the development of agriculture, and we're not really equipped to eat them unprocessed. However, soaking and sprouting neutralises enzyme inhibitors, phytic acid and toxins, intensifies vitamins and nutrients and renders them edible when raw.
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-## What can I do?+===== What can I do? =====
  
 Some sprouted seeds are odourless and some have a strong herbal scent. The nutritional value of some sprouts is so high that it's recommended that they be used only sparingly (e.g. fenugreek or nigella). Some beans can contain toxins even after sprouting, so either don't sprout them at all or steam them before eating (e.g. red kidney beans). Always refer to a reliable sprouting chart, and do some research online and/or with good books - or you can ask questions in the comments section below if you're not sure. Seeds suitable for sprouting are listed [here](https://en.wikipedia.org/wiki/Sprouting). Some sprouted seeds are odourless and some have a strong herbal scent. The nutritional value of some sprouts is so high that it's recommended that they be used only sparingly (e.g. fenugreek or nigella). Some beans can contain toxins even after sprouting, so either don't sprout them at all or steam them before eating (e.g. red kidney beans). Always refer to a reliable sprouting chart, and do some research online and/or with good books - or you can ask questions in the comments section below if you're not sure. Seeds suitable for sprouting are listed [here](https://en.wikipedia.org/wiki/Sprouting).
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 </WRAP> </WRAP>
  
-### Make your own sprouter+==== Make your own sprouter ====
  
 You can make yourself a basic sprouting device from a glass jar or a plastic food container (we advise against plastic in principle, but upcycling a plastic container from a yoghurt pot, for example, will increase its lifespan). You can make yourself a basic sprouting device from a glass jar or a plastic food container (we advise against plastic in principle, but upcycling a plastic container from a yoghurt pot, for example, will increase its lifespan).
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-### Buying a sprouter+==== Buying a sprouter ====
  
 There are many different kinds of sprouters available. Plastic sprouters are common, and easy to clean, but plastic is a bit of an environmental nightmare. Glass sprouters often have plastic lids, but you can easily make one with a cheesecloth lid. Ceramic sprouters are both natural and efficient, although there are various grades of fired clay depending on the firing temperature, and not all of them are suitable. Avoid Stoneware and glazed sprouters because they prevent air circulation. The best are earthenware or terracotta. They're natural, beautiful and porous - so they imitate natural soil conditions for the seeds, and they absorb and release moisture, but are breathable, which prevents condensation. There are many different kinds of sprouters available. Plastic sprouters are common, and easy to clean, but plastic is a bit of an environmental nightmare. Glass sprouters often have plastic lids, but you can easily make one with a cheesecloth lid. Ceramic sprouters are both natural and efficient, although there are various grades of fired clay depending on the firing temperature, and not all of them are suitable. Avoid Stoneware and glazed sprouters because they prevent air circulation. The best are earthenware or terracotta. They're natural, beautiful and porous - so they imitate natural soil conditions for the seeds, and they absorb and release moisture, but are breathable, which prevents condensation.
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 </figure> </figure>
 </WRAP> </WRAP>
-### Growing and cooking sprouts and microgreens+==== Growing and cooking sprouts and microgreens ====
  
 See [sprouting instructions](https://www.lowimpact.org/categories/food/sprouting/further-info/sprouting-directions/). See [sprouting instructions](https://www.lowimpact.org/categories/food/sprouting/further-info/sprouting-directions/).
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 'Micro' is often best soil-less and raw; however.... 'Micro' is often best soil-less and raw; however....
  
-### Important:+==== Important: ====
  
 - Alfalfa sprouts are mildly toxic and shouldn't be eaten every day; avoid them altogether if you're ill. - Alfalfa sprouts are mildly toxic and shouldn't be eaten every day; avoid them altogether if you're ill.
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-## Further resources+===== Forum ===== 
 + 
 +This topic belongs to the section [[gt:food|Food & drink]]. You can ask questions or add information on the corresponding [Forum section](https://forum.growingthecommons.org/t/food). 
 + 
 +===== Further resources =====
  
 - [Pros & cons of growing microgreens at home](https://www.gardenary.com/blog/the-pros-and-cons-of-growing-microgreens-at-home) - [Pros & cons of growing microgreens at home](https://www.gardenary.com/blog/the-pros-and-cons-of-growing-microgreens-at-home)
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 +===== Related topics =====
  
-## Related topics+- [[rawl:raw_living_food|Raw / living food]] 
 +- [[lifo:food|Low-impact food & drink]] 
 +- [[vega:Veganism]] 
 +- [[vegt:Vegetarianism]] 
 +- [[urbs:small-space gardening|Urban / small-space gardening]] 
 +- [[hydp:Hydroponics]] 
 +- [[vegg:Vegetable growing]]
  
  
-## Specialist curators of this topic+===== Specialist curators of this topic =====
  
  
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