We had a really busy and productive Workshop to look at what we can grow in the depths of Winter! We tried out sprouting seeds and microgreens.
SPROUTING SEEDS
In January the weather is totally unsuitable for sowing seeds outdoors. The ground is often frozen and it is too cold for germination to take place. This is where we can make the most of using sprouted young seedlings or microgreens for our nutrients. All you need is a windowsill and some recycled containers.
TYPES OF SEED
There are dozens of seed mixes available that are suitable for sprouting as long as they germinate quickly and don’t need special conditions.
You will find a whole range of seeds usually labelled as ‘Microgreens’ or ‘sprouting seed’. This can include bean sprouts, basil, radish, peas and various types of cabbage.
The microgreens are grown to be cut and used as a topping for dishes and provide a good source of nutrients at a time of year when fresh greens are scarce. The sprouts tend to be things like mung beans, lentils and chickpeas. The whole sprout is eaten or can be added in to salads or stir fries.
SPROUTERS - Sprouters are readily available to buy or it's very easy to make your own. A DIY jam-jar sprouter is actually easier to use and gives better results than many commercial sprouters. Make your own sprouter in two simple steps: 1. Find a decent-sized glass jar, preferably with a lid. 2. Drill small holes in the lid - 3mm is fine or punch them with a hammer and nail. If you prefer, you can dispense with the lid altogether and simply drain the water off through your fingers.
METHOD- SPROUTING
1. Put some seeds in the bottom of the jar and cover with water to soak for twelve hours. You can add just one type of seed or a mix of varieties, it's fun to experiment. The seeds will expand a lot as they grow. Half to one inch (1cm - 2cm) of dried seeds will usually fill a jar. It varies between seeds - radish expand more than sunflowers, for example .
2. After twelve hours rinse the seeds in water. Ideally the water should be at room temperature - not too cold and not too hot. Then drain the water out of the holes in the lid, leaving the seeds damp but not swimming in water.
3. Repeat the rinsing process at least once every 12 hours until the sprouts are ready - usually about 2 to 4 days.
4. Eat the sprouts straight away. Or transfer them to a plastic bag in the fridge where they keep well for several days.
MICROGREENS
This is just a way to describe young seedling plants that germinate quickly and pack a punch in terms of flavour and nutrients when they are very small and don't take up much space. Lots of members of the Brassica family make good microgreens but lettuce for example isn't very successful as it has to grow quite big to provide much return. Pea shoots are another really tasty and easy idea.
Sow the seeds in a seed tray or a pot of peat-free multi purpose compost and water gently then pop the tray on a windowsill to germinate. Eat the microgreens when they are about 3-4cm tall.
