Howto: Fresh Vegetables Year Round without a Garden or Grocery Store
Did you know that you can have a source of fresh vegetables that are available all year long without the need of a grocery store or garden? Read on to find out more…
For those of you that may one day have to live exclusively off of your food storage, have you ever wondered what to do about the lack of fresh vegetables? Well if you’ve taken my advice and stored a year’s supply of grains and legumes, you already have an excellent source of fresh vegetables all year long – in your sprouted seeds!
Seeds are nature’s miracles. They contain all the nutrients and energy needed to support a young seedling until it develops its own root system large enough to sustain itself from the sun and soil. For humans the raw seed is an excellent food source, but even more perfect than the seed in its raw form is the sprouted seed.
The process of sprouting takes a carbohydrate rich food source and turns it into a “live” food rich in vitamins, minerals, proteins and beneficial enzymes and on top of that is healthier than commercially grown vegetables! Best of all, growing sprouts doesn’t require any special equipment, soil, or land. With a simple container, 30 seconds of care a day, and some water you can turn your food storage into a vegetable source that is available in all four seasons.
Here’s the process:
How to Grow Sprouts
CAUTION: Be aware that potato and tomato sprouts are poisonous.
- Referencing the sprouting chart below, measure out the required amount of seed. Try to use organic, untreated seeds if possible.
- Place the seeds in a jar and completely cover them with warm water until the water is twice the height of the seeds.
- Cover the jar with a breathable membrane (cheesecloth, paper towel, pantyhose etc) and soak the seeds overnight or as indicated in the chart
- After soaking overnight, drain out the water and rinse the seeds with cold water. Repeat the rinsing every 8 hours or 3 times a day (or as specified in the chart).
Day 1
Day 2 (notice the small sprouts forming)
Day 3
- For greener sprouts expose them to indirect sunlight so they develop chlorophyll. For whiter sprouts, keep them out of the light.
Sprouting Chart
| Seed | Quantity per quart jar | Soak time (hours) | Rinses per day | Avg # days to sprout | Harvest length (inches) |
|---|---|---|---|---|---|
| Adzuki bean | 1/2 cup | 6-12 | 3-5 | 2-5 | 1/2 – 1 1/2 |
| Alfalfa | 2 tbsp | 3-8 | 2-5 | 3-6 | 1/2 – 2 |
| Almond | 1 cup | 10-12 | 2-3 | 2-5 | when split |
| Amaranth | 12 tbsp | none | 3-4 | 2-3 | 1/4 |
| Barley | 1 1/2 cups | 5-10 | 2-4 | 2-4 | 0 – 1/4 |
| Cabbage | 3 tbsp | 7-10 | 2-3 | 3-5 | 1/2 – 3/4 |
| Cabbage, chinese | 3 tbsp | 4-7 | 2-3 | 3-5 | 1 – 1 1/2 |
| Clover | 1 ½ tbsp | 4-8 | 2-3 | 3-5 | 1-2 |
| Corn | 1 ½ cups | 8-12 | 2-3 | 2-3 | 1/4 – 1/2 |
| Garbanzo (chickpeas) | 1 cup | 8-12 | 3-4 | 2-4 | 1/2 |
| Kidney Beans
(CAUTION: Studies indicate that consuming large amounts of raw kidney beans may be toxic.)
|
3/4 cup | 8-12 | 3-4 | 2-4 | 1/2 – 1 |
| Lentil | 3/4 cup | 5-10 | 2-4 | 2-4 | 1/4 – 1 |
| Lettuce | 3 tbsp | 3-7 | 2-3 | 3-5 | 1 – 1 1/2 |
| Millet | 1 ½ cups | 4-8 | 2-3 | 2-4 | 1/8 – 1/4 |
| Mung Bean | 1/2 cup | 6-10 | 3-4 | 3-5 | 1-3 |
| Mustard | 3 tbsp | 5-8 | 2-3 | 3-5 | 1 – 1 1/2 |
| Oats | 1 ½ cups | 3-5 | 1-2 | 1-2 | 0 – 1/4 |
| Pea (not split) | 2 cups | 7-10 | 2-3 | 2-3 | 1/4 – 1/2 |
| Peanut | 1 cup | 8-12 | 2-3 | 3-5 | 1/4 – 1 |
| Pinto Bean | 1 cup | 8-12 | 3-4 | 3-4 | 1/2 – 1 1/4 |
| Pumpkin | 1 ½ cups | 5-10 | 2-3 | 2-3 | 1/8 – 1/4 |
| Quinoa | 1/3 cup | 3-5 | 2-3 | 1-2 | 1/4 – 1 1/2 |
| Radish | 3 tbsp | 5-8 | 2-3 | 3-5 | 1/4 – 1 1/2 |
| Rice | 1 ½ cups | 10-20 | 2-3 | 2-4 | seed length |
| Rye | 1 cup | 6-10 | 2-3 | 2-3 | 1/4 – 1/2 |
| Sesame | 1 ½ cups | 6-10 | 3-4 | 2-3 | seed length |
| Soybean
(CAUTION: Studies indicate that consuming large amounts of raw soy beans may be toxic.)
|
1 cup | 10-20 | 5-6 | 3-6 | 1/2 – 2 |
| Spinach | 3 tbsp | 5-8 | 2-3 | 3-5 | 1/2 – 2 |
| Sunflower (hulled) | 1 cup | 2-6 | 2-3 | 1/2-3 | 1/2 – 2 |
| Triticale | 1 ½ cups | 6-10 | 2-3 | 2-3 | 1/4 – 1/2 |
| Wheat | 1 cup | 6-10 | 2-3 | 2-5 | 1/4 – 1/2 |
- Posted in Food Storage, Self-Reliance
I’ve never tried sprouting before but have been very interested in this. I’m going to print out your information and the chart and give it a try.
Lisa
Lisa,
let me know if you figure out any good recipes. Sprouts aren’t my favorite food by themselves, but with other stuff like sandwiches, omelets or stir-fry they’re pretty good.
Erich,
after the first soak, you have subsequent rinses…do you leave the water in it, or drain the water after the rinse and leave to sit moist in the covered jar?
Michael,
Good question. Yes, you’ll want to drain it completely after the first soak. Subsequent rinses you’ll just fill it up with water, shake it a bit to drench the the seed in water and then drain completely again (just to keep it moist as you said).
Great, thanks!!
i just wanted to let you all know that my Alfalfa sprouts are excellent!!!
Thanks for the chart!!
Michael,
that’s great! Alfalfa are my favorite sprouts. Very tasty and light.
Per http://www.sproutkitchen.com, truly RAW almonds cannot be purchased in the U.S. (http://www.sproutkitchen.com/sprout-nutrition-info/almond-sprouts-nutrition-information).
Question: have you tried to sprout almonds that we do get in the U.S. that are called ‘raw’ and if so, have you had good results?
Yes I have tried to sprout Almonds, but like you said I didn’t get good results. I wasn’t aware that our “raw” almonds aren’t truly raw. Thanks for the good link.
Are sprouted kidney beans no longer considered dangerous (I don’t remember if they’re toxic, anti-nutrients, or just disagreeable to the system). But I do remember from somewhere that supposedly we’re not even suppose to make kidney beans in a crockpot – only boil on stove-top.
So if the experts still recommend against kidney bean sprouts, maybe you might add a warning? Thanks!
Thanks Shreela,
There are indications that if consumed in large amounts, raw kidney beans are toxic. However, since kidney bean sprouts have a bitter taste and aren’t particularly palatable, it would probably be difficult to consume a harmful amount. However, I will add a warning. Thanks again!
i also do sprouting for my mung beans. Growing your own veggies in containers are very convenient and economical.
Absolutely a great hub – can’t wait to get atarted. Excellent tips and most informative. A big thanks! Voted way up!