Howto: Fresh Vegetables Year Round without a Garden or Grocery Store
Did you know that you can have a source of fresh vegetables that are available all year long without the need of a grocery store or garden? Read on to find out more…
For those of you that may one day have to live exclusively off of your food storage, have you ever wondered what to do about the lack of fresh vegetables? Well if you’ve taken my advice and stored a year’s supply of grains and legumes, you already have an excellent source of fresh vegetables all year long – in your sprouted seeds!
Seeds are nature’s miracles. They contain all the nutrients and energy needed to support a young seedling until it develops its own root system large enough to sustain itself from the sun and soil. For humans the raw seed is an excellent food source, but even more perfect than the seed in its raw form is the sprouted seed.
The process of sprouting takes a carbohydrate rich food source and turns it into a “live” food rich in vitamins, minerals, proteins and beneficial enzymes and on top of that is healthier than commercially grown vegetables! Best of all, growing sprouts doesn’t require any special equipment, soil, or land. With a simple container, 30 seconds of care a day, and some water you can turn your food storage into a vegetable source that is available in all four seasons.
Here’s the process:
How to Grow Sprouts
CAUTION: Be aware that potato and tomato sprouts are poisonous.
- Referencing the sprouting chart below, measure out the required amount of seed. Try to use organic, untreated seeds if possible.
- Place the seeds in a jar and completely cover them with warm water until the water is twice the height of the seeds.
- Cover the jar with a breathable membrane (cheesecloth, paper towel, pantyhose etc) and soak the seeds overnight or as indicated in the chart
- After soaking overnight, drain out the water and rinse the seeds with cold water. Repeat the rinsing every 8 hours or 3 times a day (or as specified in the chart).
- For greener sprouts expose them to indirect sunlight so they develop chlorophyll. For whiter sprouts, keep them out of the light.
|Seed||Quantity per quart jar||Soak time (hours)||Rinses per day||Avg # days to sprout||Harvest length (inches)|
|Adzuki bean||1/2 cup||6-12||3-5||2-5||1/2 – 1 1/2|
|Alfalfa||2 tbsp||3-8||2-5||3-6||1/2 – 2|
|Almond||1 cup||10-12||2-3||2-5||when split|
|Barley||1 1/2 cups||5-10||2-4||2-4||0 – 1/4|
|Cabbage||3 tbsp||7-10||2-3||3-5||1/2 – 3/4|
|Cabbage, chinese||3 tbsp||4-7||2-3||3-5||1 – 1 1/2|
|Clover||1 ½ tbsp||4-8||2-3||3-5||1-2|
|Corn||1 ½ cups||8-12||2-3||2-3||1/4 – 1/2|
|Garbanzo (chickpeas)||1 cup||8-12||3-4||2-4||1/2|
(CAUTION: Studies indicate that consuming large amounts of raw kidney beans may be toxic.)
|3/4 cup||8-12||3-4||2-4||1/2 – 1|
|Lentil||3/4 cup||5-10||2-4||2-4||1/4 – 1|
|Lettuce||3 tbsp||3-7||2-3||3-5||1 – 1 1/2|
|Millet||1 ½ cups||4-8||2-3||2-4||1/8 – 1/4|
|Mung Bean||1/2 cup||6-10||3-4||3-5||1-3|
|Mustard||3 tbsp||5-8||2-3||3-5||1 – 1 1/2|
|Oats||1 ½ cups||3-5||1-2||1-2||0 – 1/4|
|Pea (not split)||2 cups||7-10||2-3||2-3||1/4 – 1/2|
|Peanut||1 cup||8-12||2-3||3-5||1/4 – 1|
|Pinto Bean||1 cup||8-12||3-4||3-4||1/2 – 1 1/4|
|Pumpkin||1 ½ cups||5-10||2-3||2-3||1/8 – 1/4|
|Quinoa||1/3 cup||3-5||2-3||1-2||1/4 – 1 1/2|
|Radish||3 tbsp||5-8||2-3||3-5||1/4 – 1 1/2|
|Rice||1 ½ cups||10-20||2-3||2-4||seed length|
|Rye||1 cup||6-10||2-3||2-3||1/4 – 1/2|
|Sesame||1 ½ cups||6-10||3-4||2-3||seed length|
(CAUTION: Studies indicate that consuming large amounts of raw soy beans may be toxic.)
|1 cup||10-20||5-6||3-6||1/2 – 2|
|Spinach||3 tbsp||5-8||2-3||3-5||1/2 – 2|
|Sunflower (hulled)||1 cup||2-6||2-3||1/2-3||1/2 – 2|
|Triticale||1 ½ cups||6-10||2-3||2-3||1/4 – 1/2|
|Wheat||1 cup||6-10||2-3||2-5||1/4 – 1/2|