Many seeds can be sprouted for eating. With care they can be easily sprouted in a jam jar. Mung beans and alfalfa are common seeds for sprouts. Others include mustards, cabbage, peas, chives, sunflower and beetroot.
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Put a tablespoon of Sprouting peas into a jam jar, cover with water, secure with a piece of muslin and a rubber band and soak overnight
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CAUTION: Great care must be taken to rinse through with clean fresh water at least three or four times a day to prevent the seeds from going mouldy or fermenting
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Continue to rinse thoroughly with clean water. The seeds starting to sprout after a few days. Seeds can be eaten when sprouts are quite small or grown on a little until the pea leaves are larger like pea tops
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Cover the Sunflower seeds with water, secure with a piece of muslin and a rubber band and soak overnight
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Care must be taken to rinse through with clean fresh water at least three or four times a day to prevent the seeds from going mouldy or fermenting
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Continue to rinse thoroughly with clean water. Sunflower seeds starting to sprout after a few days The seeds can be eaten when sprouts are quite small or grown on a little until the Sunflower leaves are a bit larger
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Cover the Radish seeds with water, secure with a piece of muslin and a rubber band and soak overnight
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Care must be taken to rinse through with clean fresh water at least three or four times a day to prevent the seeds from going mouldy or fermenting
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Continue to rinse thoroughly with clean water. Radish seeds starting to sprout after a few days The seeds can be eaten when sprouts are quite small or grown on a little until the Sunflower leaves are a bit larger
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Cover the Radish seeds with water, secure with a peiece of muslin and a rubber band and soak overnight