GROWING EDIBLE SPROUTS INDOORS

Transcription

1 GROWING EDIBLE SPROUTS INDOORS Gardener Instructions

2 1) Check to make sure you have everything you need.

3 2) Choose the seeds you want.

4 3) Measure 2 tablespoons of seeds into sprouting jar.

5 4) Cut cloth into a generous square, a few inches larger (all around) than the mouth of the jar.

6 5) Fill jar with warm water.

7 6) Cover top of jar with cloth and a rubber band.

8 7) Drain all the water from the jar once.

9 8) Fill jar with enough water to cover seeds.

10 9) Soak seeds 8-12 hours in a dark place.

11 10) Rinse the seeds with water, shake them out, and let them drain into a bowl. For the next few days, rinse and drain 2-3x per day.

12 This is a picture of how to drain the seeds between rinses. Let the seeds stay like this all day. You can put them in the sun now, but it is not necessary.

13 11) Here is what sprouted seeds look like when they are ready to eat.

14 12) There are many ways to eat sprouts. Try your fresh sprouts on a salad

15 Or in a sandwich!

16 13) Store extra sprouts in a plastic bag in the refrigerator. Rinse them every 3 days or so. This project was developed by Gardening with Aphasia, a project of Inspire! Gardens for All, an Archeworks endeavor. All instructions were tested for quality control in early 2011 and supported by the Rehabilitation Institute of Chicago and Archeworks.

17 GROWING EDIBLE SPROUTS INDOORS Helper Instructions: Supplies: quart size mason jar rubber band cheese cloth, pantyhose, muslin, or medical gauze scissors sprout seed mix tablespoon (regular silverware will suffice) access to water (pitcher can be used) large bowl for rinsing finished sprouts plastic bag for storage of finished sprouts bowl for draining water Explain to the gardener that sprouts are a good source of protein, vitamins, and minerals. You can use them raw in salads and sandwiches or cook them into various entrees. Make sure to buy only seeds labeled for sprouting. Garden seeds usually have been treated with fungicides that can be harmful if eaten. The most common sprouting seeds are:

18 alfalfa, mung bean, soybean, lentil, cabbage, radish, and rye. You can also buy a mix of many seeds in one package. Seeds can be found at health food stores (such as Whole Foods or a local health food cooperative) or from on-line vendors. 1) Carefully use the kitchen scissors to cut the cloth in a patch that will fit easily over the mouth of the mason jar. Some types of cloth may have a mesh that is too wide, so you could double-up the cloth. The goal is to cover the jar so that the seeds can receive air while remaining small enough to drain without falling through. 2) Put the scissors away and assemble all other supplies onto a table so that each one of the supplies is within reach of both you and your fellow gardener. Make sure that the instructions are easy to see. If your gardening partner wears glasses or a hearing aid, or uses a communication device such as an alphabet board, picture communication book, or computerized device, make sure that he or she brings those items to the table, if possible. 3) Before you sit down at the table together, spend some time communicating with your

19 fellow gardener about what you will be doing and what you will be growing. Using the instruction sheet and your assembled supplies, go over each of the steps in advance before you begin gardening. Also use this time to think about how you will work around any physical limitations such as arthritis, spasticity, or hemiparesis to allow your gardening partner to participate physically as fully as possible. If your fellow gardener is anxious to get started and already understands what you will be doing, go ahead and start the hands-on portion of the project. Otherwise, use pictures, gestures, props, and words to explain the steps and expected end result (edible sprouts) of your gardening project. 4) With your fellow gardener, follow the instructions step by step, flipping the page once you have finished each step. Whenever possible, allow your gardening partner to do the hands-on part of the project, even if it means the occasional mess. When in doubt, ask your fellow gardener if they need assistance. There may be some things that your fellow gardener does not want to do - some people do not like to handling small seeds and others simply do not

20 like to risk getting wet. If that is the case, take turns doing the steps that you each enjoy. 6) The first task in sprouting is to measure out the seeds, but a little more or a little less will not cause a problem to the sprouting process. After soaking the seeds overnight, you and your fellow gardener will need to rinse and drain the seeds 1-2 times daily. Make sure to keep the seeds in a dark place at room temperature (68-72 degrees F). Lay the jar sideways or at a diagonal (see photos) so that seeds spread across the length of the jar, maximizing the air flow to the seeds. 5) After you have finished with the initial steps, spend some time cleaning up together and talking about the project. Discuss how you would like to eat the sprouts that will be growing soon. Talk about how many days it will take for the seeds to sprout (2-5 days depending on seed type). If you have access to a digital camera, the two of you may enjoy taking pictures (and sending them to friends or family) as your sprouts grow.

21 7) Your first batch of edible sprouts should be ready in 2-5 days. Some larger seeds will shed their hulls. When you wash the sprouts the hulls will float to the top and can be poured off, but it will be difficult to remove every single one. Reassure your fellow gardener that these hulls are not harmful to eat. Some people like to green up sprouts by placing them in a sunny spot for a few hours. Sprouts are best eaten right away, but may keep in the refrigerator up to 2 weeks. If you are not planning to eat your sprouts right away, rinse them every 24 hours, then put back into the refrigerator to prevent spoilage. 8) Like their corresponding plants, sprouted seeds have different flavors, so you and your fellow gardener may want to experiment with different varieties of seeds in separate jars. This project was developed by Gardening with Aphasia, a project of Inspire! Gardens for All, an Archeworks endeavor. All instructions were tested for quality control in early 2011 and supported by the Rehabilitation Institute of Chicago and Archeworks.