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A
GUIDE TO
The
Sprouter & Its Parts
• Getting Started- Seed Chart •
Seed & Sprout Tips • Suggestions:
Alfalfa, Etc. • Recipes
GETTING
STARTED
Use
untreated, whole dry seeds, beans, grains or nuts.
Viability is the main criteria. A good
variety can be found at health and natural food stores, food
co-ops, grocery stores and from direct mail sources. Remember
- viable seeds will be sprouted in 8-48 hours in EASY-SPROUT™.
• Seed Quantity -
Use 1/4 to 2 cups of grains, hulled sunflower, whole sesame
& nuts. Use 1/4 to 1 1/2 cups of hulled buckwheat &
beans. Use 2 T. to 1/2 cup of salad types including alfalfa,
broccoli, cabbage, clover, radish. Don't use chia, cress &
flax.
•
Soaking/Rinsing -
Warm soak water (90 - 120 degrees F.,
initial temperature) is best, especially for beans & alfalfa.
For soaking time, 8-12 hours is fine for most types. Hulled
sunflower, buckwheat & whole sesame need only an hour.
Use tepid rinse water.
•
Special handling needs - Alfalfa & Salad Types
-
Most seeds need 1-12 hours of soaking & no rinsing.
Salad types like alfalfa, broccoli, clover, radish, etc.,
are usually grown to leaf stage. Water keeps sprouts from
growing into a tight, compacted mass, simplifies dehulling
& rearranges sprouts for uniform greening. (At each rinse,
fill sprouter with tepid water, loosen sprouts with a fork,
stir, skim hulls, drain well & loosen.) See Sprouting
Notes.
Sample sprouts as they grow. When sprouts are the way you
like them, eat or refrigerate. Remember - readiness
is relative to variety, temperature, usage and preference.
KEY ELEMENTS OF NO RINSE SPROUTING
- A larger seed mass (to increase warmth)
- Warm soak water (90-120° F., initial temperature.)
- A well-drained, non-compacted seed mass.
(See Small Seeds - use of centrifugal force.)
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EASY-SPROUT™
SOAK-N-GROW CHART (7-2000)
|
Seed
Types
|
(Cups)
Seed
|
(Hours)
Soak
|
(Hours)
Sprout
|
Freeze?
|
| SALAD
& MISC. |
n
|
n
|
n
|
n
|
| Alfalfa,
Broccoli, etc.* |
1/8-1/2
|
6-8
hrs.
|
36
-72
|
No
|
|
Buckwheat-hulled |
1/4-1
1/2c.
|
1/2-1
hour
|
8-24 hrs.
|
Yes
|
| Sesame-unhulled |
1/4-2
c.
|
1-2 hrs.
|
8-18
hrs.
|
Yes
|
| Sunflower-hulled
|
1/4-2
c.
|
1-2
hrs.
|
0-18 hrs.
|
Yes
|
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| BEANS |
|
|
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| Garbanzo
|
1/4-1
1/2c.
|
8-12
hrs.
|
16-36
hrs.
|
Yes
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| Lentil
|
1/4-1
1/2c.
|
4-8
hrs.
|
16-36
hrs.
|
No
|
|
Misc. Beans** |
1/4-1
1/2 c.
|
8-12
hrs.
|
24-36
hrs.
|
Yes
|
| Mung
Bean |
1/4-1
1/2c.
|
8-12
hrs.
|
16-36
hrs.
|
No
|
| Pea
|
1/4-1
1/2c.
|
8-12
hrs.
|
24-36
hrs.
|
Yes
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| GRAINS |
|
|
|
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| Barley,
Millet, Oat-hulled |
1/4-2
c.
|
2-3
hrs.
|
4-18
hrs.
|
Yes
|
| Kamut,
Spelt, Wheat |
1/4-2
c.
|
8-12
hrs.
|
12-36
hrs.
|
Yes
|
| Millet:
hulless Barley & Oat |
1/4-2
c.
|
4-8
hrs.
|
16-36
hrs.
|
Yes
|
| Quinoa
|
1/4-2
c.
|
2-4
hrs.
|
12-24
hrs.
|
Yes
|
| Rye,
Triticale |
1/4-2
c.
|
4-8
hrs.
|
12-36
hrs.
|
Yes
|
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| NUTS |
|
|
|
|
|
Almond, Brazil, Filbert |
1/4-2
c.
|
8-12
hrs.
|
0-18
hrs.
|
Yes
|
| Peanut,
(legume, actually) |
1/4-2
c.
|
8-12
hrs.
|
0-24
hrs.
|
Yes
|
| Pecan,
Walnut |
1/4-2
c.
|
2-4
hrs.
|
0-8
hrs.
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Yes
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*Also
Cabbage, Clover, Fenugreek, Black Mustard, Radish, etc.
**Beans like Black Eye, Great Northern, Lima, Pinto, Red,
Soy, etc. To improve palatability, versatility and storage,
steam 5 minutes & freeze.
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