More vegetable sprouting tips

Towel sprouting
This method works best for larger grains and seeds.
1. Soak the seeds in a jar in 3 times as much
water as you have seeds for time given in
recipe, then rinse and arrange on a damp
towel.
2. Cover with another damp towel, and wrap in
plastic wrap or place inside a plastic bag.
3. Set the bag of towels aside, in a warm (70'* F),
dark place.
4. Dampen the towels daily by misting them
with water.
5. If the seeds haven't sprouted after 2 days,
change the towels to prevent spoilage.
6. On about the fourth day, remove the top
towel and move the sprouts into the sunlight so
that chlorophyll can develop and turn the
leaves green. Mist as needed.
7. Move the sprouts from the towel to a
strainer, and rinse well to remove the hulls, if
desired. Hulls can shorten the storage life of
sprouts, but they also add flavor.
8. Use sprouts immediately in salads,
sandwiches, or as the recipe suggests. To store,
put in plastic bags and refrigerate.
9. Wash and dry all equipment and put away for
next use.


Clay saucer sprouting
This method works best for gelatinous seeds that
are difficult to rinse in jars.
1. Use a clean, unglazed clay flowerpot saucer.
2. Put equal amounts of seeds and water into
the saucer.
3. Set the saucer in a larger pan and pour water
into the pan to within 1/2 inch of top of saucer.
4. Cover with a plate and set aside in warm
(70°F), dark place.
5. Check the seeds daily, misting them if they
become dry, or removing the plate cover for a
day if they're too wet.
6. On about the fourth day, move the sprouts
into the sunlight so the leaves turn green.
Mist as needed.
7. Move the sprouts from the saucer to a
strainer, and rinse well to remove the hulls, if
desired. Hulls can shorten storage life of
sprouts, but they also add flavor.
8. Use sprouts immediately in salads,
sandwiches, or as the recipe suggests. To store,
put in plastic bags and refrigerate.
9. Wash and dry all equipment and put away for
next use.


Soil sprouting
This method works best for sprouting tiny greens
for salads or for wheat, rye, or triticale grasses.
1. Spread a 1-inch layer of equal parts of moist
peat moss and top soiI over the bottom of a box.
2. Soak the seeds in 3 times as much water as
you have seeds and soak for the time given in
the recipe; rinse and jar sprout for 16 to 24
hours.
3. Spread the seeds over the soil in the box.
4. Cover with plastic wrap and then newspaper
or black plastic (to keep out light).
5. When the sprouts are \ inch tall, remove the
cover and move them into sunlight so that
chlorophyll can develop and turn the leaves
green. Water as needed.
6. When greens are the desired height — about
2 to 3 inches — pull or cut them, wash them
well, and use them in salads. To store, put in
plastic bag and refrigerate.
7. Wash and dry all equipment and put away for
next use.