Just Add Water
Sprouting grains, seeds and beans are a valuable in every classroom
Instant gardening- no digging, tools or soil required
- Can be done indoors even during cold winter days
- Fast harvest- between 2-7 days ready to eat (Good to have while the main school garden is immature)
- Extra nutritious - vitamin and mineral content of fresh sprouts higher than any other vegetable
- Students take responsibility for watering the live spouts
- Students enjoy eating their own produce so will be willing to give sprouts a go
- Students grow their own healthy snack food by just adding water!
- You can have a constant supply
Materials required:
Small glass jar for each child e.g. 400g size
‘Chux’ or muslin cloths (can also get proper mesh lids to fit on jars for sprouting)
Rubber bands thick and strong
Second hand dish rack
Seeds/beans or grains (must be organically grown- many supermarket varieties are now irradiated, heat treated and they wont grow)
Mung beans, aduki beans, chickpeas, whole lentils, blue peas, whero peas, alfalfa seeds, sunflower seeds and many others can be used.
Method:
- Get one tablespoon full of the dried seeds/beans of your choice
( Note for example one tablespoon of mung beans makes one cup of sprouts)
- 2. Pick through them carefully to take out any damaged ones or small stones etc
- 3. Soak overnight in a jar of water
- 4. Place square of gauze cloth over opening and fasten with a rubber band
- 5. Next morning drain it and refill the jar with clean water then leave it on an angle to drip on the dish rack
- 6. Repeat the last step twice a day until ready.
Can be eaten fresh, added to stir fries and salads.
Further information on which seeds and beans to use and more advice go to this excellent link:http://www.primalseeds.org/sprouting.htm
It also had good gardening and composting info if you have time to search the site.
Robyn Guyton , South Coast Environment Centre , October 2008
