How to germinate seeds, prepare the sprouts and obtain all their properties

Vital and brimming with valuable nutrients, germinated seeds are a small treasure for the organism. Including them in your diet is a good way to consume fresh vegetables and reward yourself not only with their delicate flavor but also with their antioxidant and revitalizing power.

Sprouts: powerful properties

But what happens during germination so that so much energy is concentrated in them?

The seeds, when soaked, double in volume, the shell softens and opens, and the enzymes are activated thanks to water and oxygen.

After a few days of keeping them in a humid and warm environment, the buds are rising towards the light in a process of intense metabolic labor that transforms and increases nutrients that store the grains inside.

These nutrients are what the plant needs to grow, but in sprouts they are spectacularly activated, are more available and easier to digest.

The carbohydrates are predigested by enzymes, which transform them into simple sugars more assimilable.Fats are transformed into fatty acids and the proteins break down into simpler strings and therefore more usable.vitamins multiply and the minerals become easier to assimilate.

In addition, chlorophyll is activatedwith high antioxidant power.

Sprouted seeds have been part of ancient culinary cultures around the world.

Benefits of sprouts

Its health benefits are remarkable.

Your regular consumption regenerates the intestinal flora and improves digestion. They are restorative, remineralizing and detox.They stimulate the metabolism and pancreatic juices.Strengthen the defenses and they barely provide calories… Their energy for growth It benefits us, especially in seasonal changes.

types of sprouts

You can germinate most seedsincluding cereals and legumes, which could be considered categories on their own, with different soaking and growing times.

Seeds: fenugreek, radish, beetroot, onion, leek, sunflower, pumpkin, mustard, sesame, watercress, alfalfa… Soaking must be gentle so that they do not get moldy and rot. Solanaceous seeds (potato or tomato) should not be germinated, as they can be toxic.Cereals: wheat, oats, buckwheat, barley, millet and rice. They need a bit more soaking, except the oats.Legumes:lentils, mung beans, soybeans, chickpeas, beans… They are harder, so the soaking has to be much longer. It is convenient to blanch them slightly after germination. Sprouts are easier to digest than dried.

How to germinate seeds at home?

To germinate is to create the ideal conditions to awaken life. These are the steps and precautions that must be followed to achieve this.

Material. All you need is a glass or plastic jar and a gauze-type cloth or perforated lid. There are clay or plastic sprouters with perforated trays that are superimposed on a base.

Soak the seeds. The seeds are washed and left to soak in warm water (in the jar or the base of the sprouter) and in a dark place for 8 to 12 hours, depending on the variety (oats, cress and mustard are only rinsed so that they do not mold). If a jar is used, it is covered with a cloth or a holed lid so that insects do not get in. Then they are drained and distributed along the slightly inclined wall of the jar or in the first tray of the sprouter (the cloth or the lid serve as a strainer).Germinate. The first day the seeds should be rinsed or watered 2-3 times with warm water to remove metabolic residues, and the last day only once and discard the water. The last two hours, when the shoots reach their optimum length, they are exposed to light so that they develop chlorophyll and are more flavorful. In the sprouter, the sprouts are raised to higher trays and watered daily.Conservation. Once collected, the shell remains are removed by immersing them in water, dried and stored in the fridge in a jar. They last for days, but they get stale and damp; it is better to arrange to get fresh sprouts almost daily and not store them more than 3-4 days.And if it doesn’t work? It may be due to the fact that the seeds are very old or have been treated or are too wet (water them less), that the temperature is insufficient (place them near a radiator), that the water is not very pure (choose it from a bottle) or that the germinator have bacteria due to lack of hygiene (wash with water and vinegar and rinse well.)

How long does it take for each seed to germinate?

How long does it take to germinate each type of seed? Here you can consult it:

seed typeSoak (hours)Germination (days)Shoot length (cm)Alfalfa6710Azuki1240.5Watercress-33Pumpkin72-30.3Chickpea123-40.5Sunflower621Lentil732Mustard-60.5mungo123-42-5radish550.3Wheat1232-3

How to eat sprouts

In raw sprouts the amount of vitamins is much higher, so It is convenient to eat them freshly germinated and raw or only lightly cooked, either sautéed or blanched. It is also raw when they better display their flavor and let you play more with your tcrunchy texture

Its natural destination is salads, where they open the door to many sophisticated combinations. However, they have many other uses:

Legumes can be used in light stir-fries with other vegetables. They combine very well with eggseither in scrambled eggs, an omelette or even filled with milk and eggs (in quiches or puddings). Sprouts can be used of garnish. To combine them must be provided attention to taste and color.Cress, mustard, sesame and beetroot are excellent with all kinds of cheeses.The sprouts bring lightness to rice, pasta and whole grains.They are a good complement to sandwichesas they remain in good condition after a few hours. In desserts and breakfasts, grains and seeds are suitable with yogurt or fruit.To use them in croquettes, fillings, fritters or hamburgersyou have to chop them well with an electric grinder. A pinch of sprouts over a creamy soup, canapé or rice it gives a point of sophistication and a contrast of flavor, color and texture.