Sprouting is the practice of soaking then draining and leaving seeds until they germinate and begin to sprout. A SeeD is a term given to mercenaries trained and employed by Balamb Garden in the Final Fantasy VIII video game. ... In a botanical sense, germination is the process of emergence of growth from a resting stage. ...

Overview

Sprouting seeds or beans indoors is a very efficient way of utilizing the minimum amount of space in order to produce the maximum of nutrients all year round--in fact one does not even require a garden at all- a window ledge or kitchen shelf would be perfectly adequate. Many seeds or beans are suitable for indoor sprouting including alfalfa, mustard, green lentils, chickpeas (garbanzos) and fenugreek, whilst one of the most common is the mung bean (Vigna radiata), well known as the popularly sold ‘Chinese Bean Sprout’. Mung beans can be bought in health food stores or grocery stores, although care should be taken that these are intended for sprouting or human consumption rather than sowing, as these may have been treated with chemical dressings. Nutrients and the body A nutrient is any element or compound necessary for or contributing to an organisms metabolism, growth, or other functioning. ... Part of a garden in Bristol, England A flower bed in the gardens of Bristol Zoo, England. ... Species Medicago arabica Medicago heldreichii Medicago hybrida Medicago laciniata Medicago littoralis Medicago lupulina Medicago minima Medicago monantha Medicago monspeliaca Medicago orbicularis Medicago polymorpha Medicago praecox Medicago rigidula Medicago rugosa Medicago ruthenica Medicago sativa Medicago scutellata Medicago secundiflora Medicago truncatula Medicago turbinata Ref: ITIS 183622 as of 2002-07-31 Alfalfa... Wild Mustard (Brassica campestris) The mustards are several species in the genus Brassica whose proverbially tiny mustard seeds are used as a spice and, by grinding and mixing them with water, vinegar or other liquids, are turned into a condiment also known as mustard. ... Binomial name Cicer arietinum L. The chickpea, garbanzo bean or bengal gram (Cicer arietinum) is an edible pulse of the Leguminosae or Fabaceae family, subfamily Faboideae or Papilionoideae. ... Binomial name Cicer arietinum L. The chickpea, garbanzo bean or bengal gram (Cicer arietinum) is an edible pulse of the Leguminosae or Fabaceae family, subfamily Faboideae or Papilionoideae. ... Fenugreek (Trigonella foenum-graecum) is a member of the Fabaceae, the legume family, best known for the spice made from the seeds. ... Binomial name Vigna radiata (L.) R. Wilczek *syn. ...

How to sprout

The main requirements for successful sprouting are moisture, warmth, and (in most cases) some indirect sunlight. Providing a few guidelines are followed, it is remarkably easy to obtain good results requiring very little time, effort or space. Initially a small handful of seeds should be run under a tap, then left at room temperature (approx. between 13-21 degrees C) in the sprouting vessel. Although a number of items can be utilized for this task ranging from a jam jar with a piece of net curtain secured over its rim by an elastic band to specially designed ‘tiered’ sprouters, it is highly important that the vessel is free draining, for waterlogged sprouts will quickly rot. The beans will soon swell, and within a day or two begin germination. They should then be rinsed at least twice a day, possibly even three or four times in hot weather or they may quickly ‘sour’. After around four to five days they will have grown to around two or three inches in length and will be suitable for use. If left much longer they will begin to develop leaves and can become bitter tasting, although the growth process can be halted by placing them in the fridge until needed.

Although sprouting of mung beans is generally successful once a routine has been developed, it is not uncommon for beginners to experience failures, although these are often due to the following causes which can be easily remedied once recognized;

• Seeds being allowed to dry out
• Seeds being waterlogged
• Temperature too high or too low
• Insufficient rinsing
• Dirty equipment
• Lack of dedication

Mung beans can be sprouted either in light or dark conditions, eg, an airing cupboard. Those sprouted in the dark (as in the case of the shop bought Chinese Bean Sprouts) will be crisper in texture and whiter, but have less nutritional content. Growing in full sunlight however should be avoided as this may cause the beans to overheat or dry out. Subjecting the sprouts to pressure, for example, by placing a weight on top of them in their sprouting container, will result in larger, crunchier sprouts similar to those sold in Chinese grocers.

Sprouts purchased in supermarkets tend to be mung or alfalfa cultures. Species Medicago arabica Medicago heldreichii Medicago hybrida Medicago laciniata Medicago littoralis Medicago lupulina Medicago minima Medicago monantha Medicago monspeliaca Medicago orbicularis Medicago polymorpha Medicago praecox Medicago rigidula Medicago rugosa Medicago ruthenica Medicago sativa Medicago scutellata Medicago secundiflora Medicago truncatula Medicago turbinata Ref: ITIS 183622 as of 2002-07-31 Alfalfa...

Nutritional information and precautions

Sprouts are rich in vitamins, minerals, Amino Acids, proteins and phytochemicals, all necessary for a germinating plant, and rich in essential nutrients for humans. In chemistry, an amino acid is any molecule that contains both amino and carboxylic acid functional groups. ... Phytochemicals are sometimes referred to as phytonutrients and these terms are often used interchangeably. ...

Some legumes can contain toxins, which can be reduced by soaking, sprouting and cooking (eg, stir frying). Joy Larkom, advises that to be on the safe side “one shouldn’t eat large quantities of raw legume sprouts on a regular basis, no more than about 550g (20oz) daily” (‘Salads For Small Gardens’, Hamlyn 1995). A toxin, in a scientific context, is a biologically produced substance that causes injury to the health of a living thing on contact or absorption, typically by interacting with biological macromolecules such as enzymes and receptors. ... Stir frying is a common Chinese cooking technique used because of its fast cooking speed. ...

Sprouting and the Living foods diet

Advocates of a Living foods diet promote the use of sprouting as an effective way of increasing the nutrient value, and digestibility, of beans, seeds and nuts. The raw food diet (or living foods diet) is a dietary regimen consisting of uncooked and unprocessed organic foods. ...

Each food has its own ideal sprouting time, see below for guidance and education.

• The Raw Truth by Jeremy A Safron, (Celestial Arts, Toronto, 2003) ISBN 1-58761-172-4 (pbk.)