Released Jan. 4, 2008
PINE BLUFF, Ark. - Those who miss gardening and fresh produce at this time of year should consider growing sprouts, says Obadiah Njue, University of Arkansas at Pine Bluff Cooperative Extension Program horticulture specialist. Sprouts are great for salads and are an excellent source of digestible proteins, fiber, vitamins and antioxidants; they are also a good source of minerals. Sprouts may be eaten raw, steamed or cooked, says Njue.
Sprouts are produced when seeds germinate and begin growing; they are harvested at different stages of early growth depending on seed types and use preference. Sprouts can be grown from the seeds of most vegetables, grains and beans, says Njue. Those usually eaten raw are alfalfa, radish, mung bean, sunflower, clover and cabbage; those generally cooked are bean, wheat, soybeans, lentils and peas.
Njue warns that some sprouts are poisonous, for example, tomato and potato sprouts. Before you plant, be sure that the seeds are edible when sprouted. Also, he offers this rule of thumb: all the sprouts that can be eaten raw can be cooked or steamed, but those that are cooked may not be recommended for eating raw.
Sprouts do not require any special knowledge or equipment and are easy to grow. All the seeds require for germination is moisture, warmth and darkness. Green leafy sprouts require some light, and they benefit from supplemental light. Sprouts can be raised indoors at room temperature.
Several commercial products are available for growing sprouts, but fancy containers are not necessary, says Njue. Clean clay or plastic flower pots, trays (low, flat baking trays or growing trays) or glass jars will do. If growing sprouts in jars, remember that doing so provides a humid environment and encourages the growth of fungi and bacteria.
Njue provides these tips on growing sprouts:
- Use seeds intended for food or from a safe source of organic, untreated seed. Seeds intended for planting, available in garden centers, are often treated with fungicides and insecticides and can be poisonous if consumed.
- Avoid contamination. The source may be the seed or the growing medium. Sterilize both especially if the sprouts will be used raw. Use clean water for soaking the seed and rinsing the sprouts.
- Be aware of the risks associated with eating raw sprouts. The best conditions for growing sprouts are also ideal for the growth of disease-causing bacteria. Sprouts grown in jars and used raw are NOT recommended for young children, the elderly or anyone with a suppressed immune system.
- Grow sprouts the safest way - in a sterile medium in a tray or pot. Be sure to drain all excess moisture especially if the sprouts are grown in jars.
-30-
http://www.uaex.edu/news/january2008/0104uapb.htm
Contact: Carol Sanders, (870) 575-7238, sanders_c@uapb.edu
