Usually about March or April I decide to grow some sprouts. I start half a cup or a cup of seeds, and within a few days I have a glass jar exploding with little green shoots. I can never eat them all before they go bad. So, I've revised my approach to growing sprouts:
1.) Collect 3 or 4 pint-ish sized glass jars with lids.
2.) Pick some beans-- I've had good luck with dried beans from the grocery store, and I've never used special sprouting beans. Google them to make sure they aren't toxic when eaten raw. You can also sprout smaller seeds, but beans are easier and make less of a mess.
3.) Rinse about two tablespoons of beans in a berry strainer or colander. If you don't have either of those, you can rinse them by filling a bowl with water and rubbing the beans underwater in your hands.
4.) Put the beans in the bottom of the jar. Fill the jar with water. Cover the jar, and let it sit for 12 hours.
5.) Drain the water (you can use cheesecloth or a sprouting lid for this, but you can also be careful and use your fingers), rinse the beans in just enough water to cover them, and then drain them so they are moist but not submerged. Put them in a warm, sunny place.
6.) Rinse them twice a day until they are long enough to eat, usually half an inch to two inches. Then put them in the refrigerator to keep them fresh until you eat them. Meanwhile, one to three days after you start the first batch (depending on their growth rate), start another 1-2 tablespoons in the second jar.
7.) Repeat with the third jar. Put the first jar back into the mix, and enjoy indefinite cheap sprouts.
8.) Nom.
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