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    How to grow wheatgrass

    Grow without soil

    • wash and soak in water (8-12 hours)
    • strain
    • spread seeds in an even level
    • Water twice a day
    • Cover for 2 days, until young blades appear.
    • Uncover after green blades of grass appear
    • grow up to 15 cm in height (approx. 6 days)

    Grow wheatgrass in soil
    Use the same procedure, now spread seeds in soil and cover.

     

    Sprouting

    Sprouted seeds, beans and grains are an excellent natural and nutritious food. During the process of sprouting, different enzymes are created in the seed. Sprouted seeds, beans and grains supply rich amounts of protein, B complex vitamins and vitamin C and E, potassium and phosphorus which, due to the sprouting process, are easily digestible. In Chinese medicine sprouts are highly valued for their ability to cleanse and rejuvenate the system.
    Sprouting of seeds and beans increases the amount of vitamins E,B,E and A from 4 to 10 times. Sprouting converts starchy grains into easily digested maltose and other natural sugars. These sugars contribute fast energy to the body. Sprouts have much less calories than non sprouted seeds and beans. When the sprouts are ready, they can be added to sandwiches instead of lettuce, or to salads and to cooked vegetables (at the last minute), or mashed with tomato juice or fruit juice or milk. They can also be added to soups as garnishes.
    There are two kinds of sprouts: those that take a few days (3-7 days) to germinate until they reach a length of 1.1/2 inches or more, and sprouts that take fewer days (like mung beans, lentils, different kinds of beans), until the germ reaches a size of about ½ inch. It is possible to sprout almost any kind of seeds, grains, beans, and nuts.

    It is important to pick those that are pesticide free. Seeds that were heated or that are split will not do. Therefore, it is advisable to clean and select them beforehand, otherwise they might rot and spoil the whole batch.
    Some kinds of seeds and nuts are better off when germinated not more that ½ an inch, otherwise they could turn bitter (almonds, hazelnuts, peanuts, sunflower seeds, corn, pumpkin seeds, butternut squash seeds, sesame).
    Germination increases their nutritional value. For instance, when nuts and sunflower seeds are not roasted about 10% of their nutritional value is digestible. Soaking them for one night increases the percentage to 20%. When they are consumed as almond milk etc., the value goes up to 40%.
    All it takes is soaking them overnight and straining them in the morning. After germinating them for two days, the nutritional value of nuts and seeds will be double.

    Sprouting procedure
    Day 1: Wash 3 tablespoons seeds, pulses or grains thoroughly in water, then place in a large jar. Fill the jar with lukewarm water, cover with a piece of cheesecloth, and fasten securely with a rubber band. Let stand in a warm place overnight.

    Day 2: Pour away the water through the cheesecloth and fill the jar with water again. Shake gently, then turn the jar upside down, and drain thoroughly. Leave the jar on its side in a warm place, away from direct sunlight.

    Day 3: Rinse the seeds, pulses or grains three times a day until they have grown to the desired size. Make sure they are drained thoroughly to prevent them turning rancid. Remove them from the jar, rinse well and remove any ungerminated beans.

    Keen sprouters may wish to invest in a special sprouting container that comes with draining tray.

    Sprouting time:

    Species

    Germination

    lentils

    3 days

    sunflower seeds

    2 days

    chickpeas

    3 days

    mung beans

    2-3 days

    alfalfa

    3-4 days

    soy beans

    3 days

    fava beans

    3 days