The most popular seeds for sprouting are: mung beans and alfalfa. You can also try radish, broccoli, fenugreek, lentil or adzuki.

 

For one tray:

alfalfa seeds, handfull

1 piece fleece paper

1 bioSnacky® mini-Greenhouse

(alternatively you can use a glass jar with lid)

 

Sprouts are a great source of vitamins, minerals and enzymes. Alfalfa sprouts have a delicate nutty flavour and go well with boiled eggs, avocado and salads.

Method:

Rinse the tray with cold water and place the sheet of paper on the tray. Rinse the seeds with cold water in a sieve before sowing on the paper. Scatter the seeds evenly on the paper and rinse again with water or spray seeds with a spray bottle. Leave 5 cm of water in the bottom tray.

Place on window sill away from direct light. If seeds become dry, rinse with cold water. Harvest fresh, crunchy shoots 3-7 days later. Store in the refridgerator in a glass jar.