Friday, 13 November 2009


Re-run from last year.

Supporting yourself generally requires land, tools, weeding, composting, practice, and finally the months of waiting for things to finish growing. There is one kind of food, however, that can be grown by anyone, indoors, in any time of year, in a few days – sprouts.

I don’t mean Brussels Sprouts – nutritious as they are -- which are the buds of a certain type of cabbage. I mean seeds or beans – mung beans, broccoli seeds, radish seeds, alfalfa seeds -- that have been soaked and kept moist for a few days and have begun to turn into green shoots, as they would in soil.

The Chinese have sprouted for at least 5,000 years, and many Westerners have found growing sprouts an easy source of nutrition in lean times. Captain Cook used sprouting as a source of Vitamin C to avoid scurvy on long ocean voyages, as did soldiers in World War I and Indians during the famine of the 1930s. Sprouts are also high in protein – seven cups have an average person’s daily recommended allowance.

You can sprout the beans or seeds of most edible plants – the only common ones to avoid altogether are nightshade plants like tomatoes or potatoes, whose sprouts are as poisonous as the leaves of the grown plants. Mung beans -- for sale in most health-food stores for a euro or two a bag -- are a common and easy way to begin. School-children are often told to let them lie on a wet paper towel, but I get fine results just from letting them sit in a bowl-sized plastic tub or (unsealed) Ziploc bag.

Rinse the beans first, and then let them sit in a tub of water for about six hours or so. Then drain the water and let the beans sit in the damp tub for the next few days, rinsing them every eight hours or so -- the beans need to be kept moist but not swimming in standing water. Every morning before work, every day when you come home, and every night before bed, fill the tub with water again and then let it drain out. Take care that the damp seeds do not grow moldy – I found this to be a hazard with broccoli and alfalfa seeds, but never with beans. In three days or so the beans should have sprouted into white-and-green shoots, at their height of nutritional value.

Sprouts can be eaten in salads – I like to mix mine with shredded carrots and beets in a lemon-and-wasabi sauce. Many people eat broccoli, alfalfa or radish sprouts on sandwiches instead of lettuce. Soybean sprouts, popular in Chinese cooking, are the only ones that are better cooked.

As mung beans cost very little and keep for years, you can get all your protein and many of your vitamins for only a couple of euros a week. You might love them, you might not, but you should have them handy for emergencies.

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