There are many different seeds you can sprout. Pick the ones you love and begin to play with your living food. The health benefits are tremendous when you eat sprouts of all kinds. I like to sprout sunflower seeds and lentils. After drying them out, I sprinkle with my favorite seasoning so I can snack on them throughout the day.
Directions to Sprout Sunflower Seeds
Here are the basic steps to sprout sunflower seeds.
Purchase sunflower seeds for sprouting: To make sunflower seed sprouts, you must start with organic, hulled sunflower seeds. The kind you can buy at the grocery store are usually roasted and salted or at the least, just roasted, which kills the enzymes inside the sprout, making them unable to grow. There are plenty of sources for sunflower seeds: Health food stores, grocery chains such as Whole Foods Markets and Fresh Fields, and online sources such as Sprout People.
Cull the bad seeds: After purchasing the seeds, go through the seeds and remove any that are discolored or look funny. Rinse the seeds under cool water. It may be helpful to place the seeds in a fine mesh strainer, rinse, then pour them into your bowl or sprouting jar.
Find a sprouting bowl or jar: Sunflower seeds sprouts can be sprouted in a plain ceramic or glass bowl, or you can use a Mason jar or sprouting jar. Because they soak rather than sprout, you will only need to keep them in water for a few hours before they’re ready to eat.
Pour about 1 cup of seeds into the bowl. If you think that will make too much for you to eat, reduce the amounts but keep the proportion of 1 to 3 (1 portion of seeds to 3 portions of water).
Add 3 cups of cool water.
Soak for two hours.
Drain the water.
Rinse with cool water
Enjoy…they’re ready to eat!
Sunflower seed sprouts should never develop leaves or roots. Look for sprouts that just have a bit peeking out from the seeds. That’s a sign of a good, wholesome, nutritious sprout.
If you must, you can store sunflower seed sprouts for a few days but they don’t store well. The secret to longer storage is to pat them dry and store them in a cool spot in the fridge. Cover the glass bowl or jar or pour the sprouts into a plastic bag to store them.