Sprouting is easy, we are told. Anyone can do it, we are told. However, if you've tried it, you've found that “there is many a slip between the cup and the lip.” You are getting sprouts that you can't eat because they’re either too limp or have a funny taste. Sometimes, you don't even get any sprouts, and sometimes the seeds or beans sour, not a pleasant experience.
Actually, it is easy to grow sprouts at home, and anyone can do it. That doesn't mean there are not guidelines that must be followed if you are to be successful. You launch your hobby as a sprouts gardener, and you’re disappointed when you don't seem to have a thumb in the appropriate color to make that happen. Look at these common causes for a sprouting project to fail:
- The seeds dry out
- Failure to drain seeds thoroughly
- Improper temperature
- Failure to give enough attention to rinsing
- Equipment is not clean
- Air flow is not adequate
- Water is contaminated
- The seed is not germinating as it should
- Sprouting equipment is inadequate
To Keep Your Seeds from Drying Out
You need to make certain you are keeping adequate moisture in your container. You need to check this several times a day. The opposite problem, leaving too much water in the container, will allow the seeds to sour, and you don't want that to happen, either. This may be trial-and-error learning. You may need to lose a crop or two before you are able to make the judgment about how much is enough and how much is too much.
You Need to be Particular about the Temperature
Because the sprouts are sensitive, the temperature should not fall below 13C (55F) nor should it exceed 21C (70F). The sprouting process will be arrested if the temperature falls below the minimum or rises above the maximum. Some people use an electric blanket to help control this part of the growing environment during cold-weather seasons. This may not be the easiest part of the process to achieve, but it is vital that you do if your farming project is to succeed.
Rinsing must occur at least twice a day; however, in hotter climates you may need to rinse three or four times to prevent souring. Again, you may need to experiment with this and learn by failing until you have figured out exactly what will work in your environment. Air flow can be manipulated by small fans.
Rigorous attention to cleanliness in the growing process is very important. If you introduce unwanted organisms into the environment via equipment that is not absolutely clean and sanitary, you will get results you do not want. The same thing is true of the water you use. You may want to boil it and let it cool before you introduce it into your growing environment. Boiling a large amount and allowing it to cool so you’ll have it when you need it is a good practice. But be careful that your storage vessel is scrupulously clean!
If your Seeds are not Germinating as they Should
You should consider several possibilities. For example, there may be a problem with the seed itself. The first step to take would be to question your provider. Are the seeds fresh? Have they been kept in an environment where the germ might have been killed? For example, lying in a hot warehouse for a period of time may be the problem. Have you kept them under refrigeration? If all of these inquiries don't provide an answer, look at your process. Are you following all the steps required to achieve germination? Go over your process once more.
The sprouting container might be a problem. Make certain the container provides for draining your seeds, beans, and grains adequately. There are automatic sprouters sold commercially that make all the steps easier. You might look into those. They are available in many places where sprouts are sold, or you can find them online at sites that cater to the sprouting industry.
One easy way to sprout beans is in a colander. The beans will be soaked in hot water for eight hours or so and put in the colander. They will need the usual twice-a-day rinsing. These are sprouts that can be consumed raw or you can cook them in other dishes.
To your sprouting success,
Omid
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