There’s something almost spiritual about watching your seeds grow from seed to sprout.
In fact, you can sprout any seeds like pumpkin and mung beans. Both of these are super easy, don’t require any equipment, and are a fun activity for both adults and kids. In addition, they are also nutritious and cost next to nothing.
Reasons to germinate from seed to sprout at home
- You’ll get to experience the gardening process – and watch your seeds grow.
- You can enjoy a cheaper organic product.
- You’ll have the assurance that there are no chemicals in your vegetable.
- A way to return to nature and experience the miracle of life.
- It looks amazing on your kitchen shelf.
- It’s a fun activity to do with our children.
- Sprouts are a source of vitamins B and C, iron, fiber, folic acid, and phytonutrients.
What Seeds Can I Sprout?
Many seeds can be sprouted. Mung beans and alfalfa are the most common seeds for sprouting. But you can also sprout seeds such as cabbage, chives, pumpkin, lentils, peas, radishes and many more.
Some sprouts you can eat fresh and raw, others need to be cooked before eating.
You can also buy sprouted seeds and specific seeds for sprouting. However, it’s better and more affordable just to use seeds that you usually throw away during your cooking. For example, when you make this Hasselback-butternut-squash recipe.
A Step-by-Step Guide to Germinate Seeds from Seed to Sprout
There are many ways to germinate seeds. They are all quite simple, but I chose the simplest one: the wet towel method.
You can use any jar for sprouting, but keep in mind that the grains will increase in volume. Cover the jar with some sort of lid that allows evaporation and air circulation. You can also use a glass container with a really narrow opening.
All you need now is a bunch of seeds and a wet towel or cotton wool.
Place the seeds in a strainer, rinse well, and drain.
Soak the cotton wool in a bowl, and cover with water.
Squeeze the cotton wool well, and place it inside the container.
Place the seeds inside the container on the cotton wool.
Every 12 hours or so, drizzle a couple of water drops inside the container so that cotton wool is always moist.
On day 10 you need to make a choice: either to enjoy fresh pumpkin sprout salad or go all the way with your seeds and plant them.
Make a fresh, sprouted salad
Rinse and drain the sprouted pumpkin seeds, and store them in the refrigerator or eat them fresh. Here is my most recommended way to use fresh sprouts in your salad.
Grilled Squash Sprout Salad with Tahini Dressing
Grilled Squash Sprout Salad
- 2 zucchini quartered lengthwise
- 1 yellow squash quartered lengthwise
- 1 red pepper quartered lengthwise
- Olive oil to drizzle
- Salt and pepper to taste
- 2 cups red cabbage shredded
- 1 cup sprouts
- 4 cups kale chopped
- 1 lemon squeezed
- 3 tbsp tahini
- 1 garlic clove crushed
- ½ cup water
- 1 tbsp sunflower seeds
- ½ tbsp salt
To make the salad
- Preheat the oven to 200°C.
- Place the zucchini, yellow squash and red pepper on the baking sheet. Drizzle olive oil and season with salt and pepper to taste. Bake for 30 minutes.
- Place the rest of the salad ingredients in a big bowl, and season with olive oil and salt.
To make the dressing
- In a blender, combine all of the ingredients except the sunflower seeds and salt. Blend until smooth and creamy. Season with salt.
- Remove the roasted vegetables from the oven. Let them cool for 5 minutes and add them to the bowl.
- Mix all the ingredients together, and drizzle the dressing on top.
Tips on how to plant pumpkin sprouts
- Plant the pumpkins in the garden in spring after winter’s finished and the soil has warmed.
- Take a medium-sized pot and fill it with fertilized soil.
- Add the pumpkin sprouts together with the cotton wool, and cover 50% of the sprouts with soil.
- Make sure the soil is kept moist all the time in order to help the sprouts grow.
After 3 weeks: from sprout to flower
After 3 months: from sprout to a pumpkin.