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germinate seedsApart from allowing us to contemplate its growth, it makes us participants in that principle of renewal of life, from which one is usually disconnected in the city, and provides us with exceptional food.
Few foods provide as much vitality as tender sprouts of vegetablessince some vitamins of the seeds multiply several times during the germinationwhile substances such as chlorophyll, digestive enzymes and certain amino acids are created.
The simplest way to prepare them is using a wide-mouth glass jar and large enough to germinate two or three tablespoons of seeds. It must be borne in mind that the seeds they will increase several times their size and that they will need space to unfold their root and stem.
Still in the final phase of growth a third of the jar should be free to prevent sprouts from rotting due to lack of ventilation. It is advisable to use organic seeds if possible and discard those that look old or in poor condition. The seeds that are commercialized in nurseries or florists They are usually fumigated with pesticides that do not disappear during germination.
The legumes and cereals that have been precooked, processed or refined have lost their power to germinate.
types of sprouts
The different sprouters
The mucilaginous seeds (such as watercress, basil, arugula, mustard or flax) cannot be germinated in this type of sprouting machine, since the mucilages They retain a lot of water and rot. In this case, a tray sprouter is used, or they are spread out on a mesh, away from direct contact with water. They are kept moist with a sprayer.
wet point
Start by introducing the selected seeds into the jar, cover them with water and cover the jar with gauze or a mesh. At this stage, essential for awaken the seedit is important to use quality water, such as mineral water or tap water filtered by a system that respects the content of essential minerals.
The duration of this soaking phase depends on the size and type of seed. Small seeds of plants such as alfalfa or the clover 3-5 hours are enough, while legumes and most grains, such as chickpeas, mung beans or oats, need at least overnight covered with water.
After that soaking time, leave the jar tilted so that all excess water is removed. Once the seeds with hydration optimum humidity and temperature conditions must be maintained so that they develop in the shortest possible time.
For that the sprouts are rinsed, drain again and leave in a warm place (18-24 ºC) and sheltered from light. This rinsing must be perform twice a day (morning and night), but if it is very hot or the environment is very dry, the frequency may have to be increased.
The important is that the seeds maintain a very thin film of water and have renewed air so that they do not rot.
love and good intentions
The time it takes for sprouts to be ready for consumption is highly variable and depends on the time of year, irrigation (rinsing) and temperature. Cereals and legumes They are usually eaten in the earliest phases of germination, when the germ is just emerging, while the sprouts of vegetables and plants such as beets or fennel are consumed in a more advanced phase, in which small leaves already appear.
They can be exposed to light for the last two days to develop chlorophyll. You can also use one of the sprouter models of the many that can be found in natural food stores or on the internet.
There are even automatic sprouters that generate a constant current of water and air by electric pumping.
Finally, let us keep in mind that a germinating seed is a living being, a plant in the process of development, which means that it is very sensitive to our care. With experience we will discover that, as with our plants, their development improves when we send them love and good intentions.
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