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Get Growing with the Master Gardeners: Safe sprouts need water, clean jars

PHOTO COURTESY OF BETHANY MARCELLO Sprouts grow at the photographer's house.

PHOTO COURTESY OF BETHANY MARCELLO Sprouts grow at the photographer's house.

(EDITOR’S NOTE: This column is written by members of the Lycoming County Master Gardeners.)

Q: Can I grow my own bean or alfalfa sprouts at home?

A: Cabin fever got you by the green thumb? Or maybe you are burdened by that horror of horrors, lacking a “garden of her own.”

Growing your own sprouts can be the answer to both winter gardening withdrawal as well as not having the space and light for traditional indoor or outdoor gardening. All it takes is a clean jar, some water and a favorite blend of sprouting seeds — and a good recipe to use them, of course. I am partial to sandwiches but have enjoyed sprouted seeds and nuts in salads, shakes, breads and stirfries.

Gram for gram, sprouts are more nutritious than their full-grown plants and are much less expensive. Plus, how much more local can you get than your own kitchen counter?

However, to grow sprouts safely (and commercially grown sprouts do have a reputation for being prone to contamination), gardeners should pay careful attention to sterilizing jars and consuming seeds soon after sprouting.

Pick seeds that are specifically meant for sprouting to avoid pesticide or fertilizer contamination, the later of which could lead to E. coli and other bacteria forming.

If not choosing seeds specifically grown for sprouting, which is your call, then look for seeds that have high-germination rates (at least 90 percent) and preferably are organic to avoid contamination.

Popular seeds to choose include alfalfa and mung beans while more uncommon but no less tasty varieties include radish, cabbage, sunflower, garbanzo beans, clover, buckwheat, peas, broccoli, lentils and raw nuts.

Locally, Snyder’s Nursery in Montoursville sells organic seeds as well as a few mixes of seeds that taste good as sprouts. Fresh Life in Williamsport also sells a few different seeds and mixes for sprouting. But online will have lots of options too.

After choosing seeds, sterilize your glass jar, preferably a Mason jar with a metal band, by washing it with very hot water and soap.

Add equal parts seeds and filtered or purified water to your jar and secure a netting made from nylon or other synthetic material (cotton was found to breed higher rates of bacteria) on top with a rubber band or metal band. Soak for eight to 12 hours.

After the initial soaking, drain the jar as completely as you can to ensure even sprouting. Drain at least twice a day or, preferably, every few hours. To drain completely, turn the jar upside down for several minutes or shake it. Once drained, rinse seeds with a high-pressure spray.

Continue draining and rinsing for five to seven days or until seeds have sprouted, have small cotyledons (baby leaves) and are about 1/8- to 2 inches long.

Eat the seeds as soon as they sprout, within two or three days for wheat and mung beans and within a week for alfalfa. Consuming the sprouts quickly ensures that bacteria won’t grow while sprouts are growing or while they’re in storage.

If you run into problems such as moldy sprouts, uneven sprouting or smelly sprouts, drain more thoroughly.

If you are not confident that the sprouts are safe to eat, feed them to the compost pile.

Marcello, of Montoursville, often can be found in the garden with her Buff Orpington chickens. She loves growing orange watermelon, black lettuce and other unexpected eats.

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