Yeh I know, childs play…

I’ve bought some packets of seeds that are for sprouting (Mr Fothergills, see how we go)…

I haven’t done this for 30 years, does anybody have tips so I don’t end up with half sprouts and half unsprouted?

Dinetta said:

Yeh I know, childs play… I’ve bought some packets of seeds that are for sprouting (Mr Fothergills, see how we go)… I haven’t done this for 30 years, does anybody have tips so I don’t end up with half sprouts and half unsprouted?

sprouts are the perfect vegetable protein.
ms pepe has an incredible old hippy sprout book and she can tell you how long each type of seed takes.
basic steps
- soak for 12 hours in warm water
- drain
- put in jar with a muslin lid and half a cup of water and keep the jar on an angle so seeds are not in water
- replace water every day
- warmer weather is better

– put in jar with a muslin lid and half a cup of water and keep the jar on an angle so seeds are not in water
———————
more accurately
- each day swish around half a cup of fresh water in the seed jar – then invert jar, with hand over opening, to drain water through the fingers – then leave seeds in jar with muslin cover, in dark place, on an angle to ensure they go on draining.

pepe said:

– put in jar with a muslin lid and half a cup of water and keep the jar on an angle so seeds are not in water
———————
more accurately
- each day swish around half a cup of fresh water in the seed jar – then invert jar, with hand over opening, to drain water through the fingers – then leave seeds in jar with muslin cover, in dark place, on an angle to ensure they go on draining.

constant rinsing is a necessity.. and muslin is fine at first but you really do want to be able to float off and rinse out most of the the pericapa? the skin..s
if the skins are left in.. there is an increased risk of fungal growth.

temperature can be adjusted by using warmer water and keeping the jars in a warm place.

roughbarked said:

pepe said:

– put in jar with a muslin lid and half a cup of water and keep the jar on an angle so seeds are not in water
———————
more accurately
- each day swish around half a cup of fresh water in the seed jar – then invert jar, with hand over opening, to drain water through the fingers – then leave seeds in jar with muslin cover, in dark place, on an angle to ensure they go on draining.

constant rinsing is a necessity.. and muslin is fine at first but you really do want to be able to float off and rinse out most of the the pericapa? the skin..s
if the skins are left in.. there is an increased risk of fungal growth.

temperature can be adjusted by using warmer water and keeping the jars in a warm place.

Thanks Pepe, RoughBarked…this thread is getting better by the post!

Will an old stocking do, the nylon fashion kind? I used to use them (long since discarded) for straining the cow’s milk…or will they dry out too quickly?

These are a mixture of seeds, hang on while I find the packet…

alfalfa, radish and broccoli

Medicago sativa, Raphanus sativus, Brassica oleracea

all in the one packet…

Dinetta said:

These are a mixture of seeds, hang on while I find the packet…

alfalfa, radish and broccoli

Medicago sativa, Raphanus sativus, Brassica oleracea

all in the one packet…

people who mix seeds for you usually select seeds that germinate approximately in the same time frame..

already sprouted mixes such as crunchy combo would.. have pre sprouted peas mixed with the mung bean etc..

pepe said:

Dinetta said:

Yeh I know, childs play… I’ve bought some packets of seeds that are for sprouting (Mr Fothergills, see how we go)… I haven’t done this for 30 years, does anybody have tips so I don’t end up with half sprouts and half unsprouted?

sprouts are the perfect vegetable protein.
ms pepe has an incredible old hippy sprout book and she can tell you how long each type of seed takes.
basic steps
- soak for 12 hours in warm water
- drain
- put in jar with a muslin lid and half a cup of water and keep the jar on an angle so seeds are not in water
- replace water every day
- warmer weather is better

If you’re really keen you can get special covered sprouters at health food stores.

bubba louie said:

pepe said:

Dinetta said:

Yeh I know, childs play… I’ve bought some packets of seeds that are for sprouting (Mr Fothergills, see how we go)… I haven’t done this for 30 years, does anybody have tips so I don’t end up with half sprouts and half unsprouted?

sprouts are the perfect vegetable protein.
ms pepe has an incredible old hippy sprout book and she can tell you how long each type of seed takes.
basic steps
- soak for 12 hours in warm water
- drain
- put in jar with a muslin lid and half a cup of water and keep the jar on an angle so seeds are not in water
- replace water every day
- warmer weather is better

If you’re really keen you can get special covered sprouters at health food stores.

I’m keen, but I’m starting to think perhaps I should leave the sprouts until summer, the bricks have finally cooled down so the house is cool, no warm spots for sprouts…so I’ll have a look out when I get near a health food store for the special canister…

RoughBarked, I did wonder about broccoli seeds in the mix (didn’t read that far before purchasing :P) and I guess it would be as you say: the seeds have been chosen for their similar sprouting time-frames…

MIght be better to get some lettuce going in the garden bed, as the weather is so mild: still need to finish topping up the bed to my satisfaction…might get some moo poo after the local show, that always improves tilth…

Dinetta said:

bubba louie said:

pepe said:

sprouts are the perfect vegetable protein.
ms pepe has an incredible old hippy sprout book and she can tell you how long each type of seed takes.
basic steps
- soak for 12 hours in warm water
- drain
- put in jar with a muslin lid and half a cup of water and keep the jar on an angle so seeds are not in water
- replace water every day
- warmer weather is better

If you’re really keen you can get special covered sprouters at health food stores.

I’m keen, but I’m starting to think perhaps I should leave the sprouts until summer, the bricks have finally cooled down so the house is cool, no warm spots for sprouts…so I’ll have a look out when I get near a health food store for the special canister…

RoughBarked, I did wonder about broccoli seeds in the mix (didn’t read that far before purchasing :P) and I guess it would be as you say: the seeds have been chosen for their similar sprouting time-frames…

MIght be better to get some lettuce going in the garden bed, as the weather is so mild: still need to finish topping up the bed to my satisfaction…might get some moo poo after the local show, that always improves tilth…

brocci and radish germinate similarly

nylon is fine instead of muslin – just use a rubber band to hold it on the jar.

temperature 21 – 29 C.

3-5 days for most seed
you can green them up when finished by putting in the sun for a while.

you can rinse them 2-3 times a day if you want.

If you’re really keen you can get special covered sprouters at health food stores.
————
we had one two decades ago.
really good – except hard to clean and they produce a LOT of sprouts.
one jar is enuff for us 2.

pepe said:

If you’re really keen you can get special covered sprouters at health food stores.
————
we had one two decades ago.
really good – except hard to clean and they produce a LOT of sprouts.
one jar is enuff for us 2.

if you are experienced.. you start out with more than you need in sprouts, the excess is long used as soaked seed in cooked and raw meals before the sprouts become too many.

Dinetta said:

bubba louie said:

pepe said:

sprouts are the perfect vegetable protein.
ms pepe has an incredible old hippy sprout book and she can tell you how long each type of seed takes.
basic steps
- soak for 12 hours in warm water
- drain
- put in jar with a muslin lid and half a cup of water and keep the jar on an angle so seeds are not in water
- replace water every day
- warmer weather is better

If you’re really keen you can get special covered sprouters at health food stores.

I’m keen, but I’m starting to think perhaps I should leave the sprouts until summer, the bricks have finally cooled down so the house is cool, no warm spots for sprouts…so I’ll have a look out when I get near a health food store for the special canister…

RoughBarked, I did wonder about broccoli seeds in the mix (didn’t read that far before purchasing :P) and I guess it would be as you say: the seeds have been chosen for their similar sprouting time-frames…

MIght be better to get some lettuce going in the garden bed, as the weather is so mild: still need to finish topping up the bed to my satisfaction…might get some moo poo after the local show, that always improves tilth…

I think Green Harvest sells some.

on top of the water heater is a warm spot during cooler months.

In PNG, the Dark was the secret… any light and the mould would come.

pain master said:

on top of the water heater is a warm spot during cooler months.

In PNG, the Dark was the secret… any light and the mould would come.

oh gee, I didn’t know that (about mould on the sprouts)!

Dinetta said:

pain master said:

on top of the water heater is a warm spot during cooler months.

In PNG, the Dark was the secret… any light and the mould would come.

oh gee, I didn’t know that (about mould on the sprouts)!

I think it was the carapace thingo that roughy eluded to.

Dinetta said:

pain master said:

on top of the water heater is a warm spot during cooler months.

In PNG, the Dark was the secret… any light and the mould would come.

oh gee, I didn’t know that (about mould on the sprouts)!

yeah mould is the common curse of sprout growers. another reason for just doing a jar of them per week. they are time consuming. i picked so much broccoli, beans, parsley and kale to have with last night’s meal that much of it went to the chooks this morning. we could have added mung bean sprouts to the meal, but hey, we’re not starving.

What did you have for dinner, again? (Save me trekking through the chat thread…)

Dinetta said:

What did you have for dinner, again? (Save me trekking through the chat thread…)

morning dinetta – nice try at monopolising the LHC. lol.
because of the new mortar and pestel ms pepe is grinding freshly bought spices into various curries.
so we had a curry with rice, gluten steak and fresh picked veges. it was ordinary but at least these experiments are a new taste and smell in our kitchen.

pepe said:

Dinetta said:

What did you have for dinner, again? (Save me trekking through the chat thread…)

morning dinetta – nice try at monopolising the LHC. lol.
because of the new mortar and pestel ms pepe is grinding freshly bought spices into various curries.
so we had a curry with rice, gluten steak and fresh picked veges. it was ordinary but at least these experiments are a new taste and smell in our kitchen.

Sounds like hard work to get a feed at your place. Is being a vego hard work Pepe? I’m sure it isn’t as easy as cooking up a meal that is built around some sort of meat.

pomolo said:

pepe said:

Dinetta said:

What did you have for dinner, again? (Save me trekking through the chat thread…)

morning dinetta – nice try at monopolising the LHC. lol.
because of the new mortar and pestel ms pepe is grinding freshly bought spices into various curries. so we had a curry with rice, gluten steak and fresh picked veges. it was ordinary but at least these experiments are a new taste and smell in our kitchen.

Sounds like hard work to get a feed at your place. Is being a vego hard work Pepe? I’m sure it isn’t as easy as cooking up a meal that is built around some sort of meat.

my wife’s been vego as long as i have known her. the hardest part is picking, washing and chopping the veges. i go along with the idea that vego is better for your bowels than constant meat meals.

restaurants (except indian ones) are useless at vego meals . so we often have better vego meals here than we get at restaurants. we have a dozen meals that are regulars and not a big deal to prepare.

pepe said:

pomolo said:

pepe said:

morning dinetta – nice try at monopolising the LHC. lol.
because of the new mortar and pestel ms pepe is grinding freshly bought spices into various curries. so we had a curry with rice, gluten steak and fresh picked veges. it was ordinary but at least these experiments are a new taste and smell in our kitchen.

Sounds like hard work to get a feed at your place. Is being a vego hard work Pepe? I’m sure it isn’t as easy as cooking up a meal that is built around some sort of meat.

my wife’s been vego as long as i have known her. the hardest part is picking, washing and chopping the veges. i go along with the idea that vego is better for your bowels than constant meat meals.

restaurants (except indian ones) are useless at vego meals . so we often have better vego meals here than we get at restaurants. we have a dozen meals that are regulars and not a big deal to prepare.

I’m not a big red meat eater but I’m not a vego either. Sometimes I reckon I could be one though.

pomolo said:

pepe said:

Dinetta said:

What did you have for dinner, again? (Save me trekking through the chat thread…)

morning dinetta – nice try at monopolising the LHC. lol.
because of the new mortar and pestel ms pepe is grinding freshly bought spices into various curries.
so we had a curry with rice, gluten steak and fresh picked veges. it was ordinary but at least these experiments are a new taste and smell in our kitchen.

Sounds like hard work to get a feed at your place. Is being a vego hard work Pepe? I’m sure it isn’t as easy as cooking up a meal that is built around some sort of meat.

Just looked up gluten steak…thought it was a typo by Pepe…ye gods…yes the curries get the family wide-eyed with anticipation…your’s would be especially fragrant if the spices were hand-crushed…

pepe said:

my wife’s been vego as long as i have known her. the hardest part is picking, washing and chopping the veges. i go along with the idea that vego is better for your bowels than constant meat meals.

restaurants (except indian ones) are useless at vego meals . so we often have better vego meals here than we get at restaurants. we have a dozen meals that are regulars and not a big deal to prepare.

That’s the trouble with vegetables, all the washing and cutting…but I do it because it fills me up…I guess it’s a different way of getting meals ready as you are using different ingredients…let’s face it, not many of us meat eaters have more than a dozen meals that we prepare on a regular basis …

Not really trying to fill up the LHC, just a bit of discussion at the moment to pick up on…:)

pepe said:

Dinetta said:

Yeh I know, childs play… I’ve bought some packets of seeds that are for sprouting (Mr Fothergills, see how we go)… I haven’t done this for 30 years, does anybody have tips so I don’t end up with half sprouts and half unsprouted?

sprouts are the perfect vegetable protein.
ms pepe has an incredible old hippy sprout book and she can tell you how long each type of seed takes.
basic steps
- soak for 12 hours in warm water
- drain
- put in jar with a muslin lid and half a cup of water and keep the jar on an angle so seeds are not in water
- replace water every day
- warmer weather is better

Oh cool.. I keep meaning to get into sprouting, but never get around to it. Probably shouldn’t at the moment, the mice would love it.

pomolo said:

pepe said:

pomolo said:

Sounds like hard work to get a feed at your place. Is being a vego hard work Pepe? I’m sure it isn’t as easy as cooking up a meal that is built around some sort of meat.

my wife’s been vego as long as i have known her. the hardest part is picking, washing and chopping the veges. i go along with the idea that vego is better for your bowels than constant meat meals.

restaurants (except indian ones) are useless at vego meals . so we often have better vego meals here than we get at restaurants. we have a dozen meals that are regulars and not a big deal to prepare.

I’m not a big red meat eater but I’m not a vego either. Sometimes I reckon I could be one though.

It takes too much planning for me. You have to make sure you get all the right nutrients. I could certainly be one if someone did it for me.