A wide spread scare about eating sprouts has been publicized by the US FDA and other public health watchdogs in reaction to two incidents of contaminated seeds and the poor storage of commercially sprouted seeds in many grocery stores.

The fear motivating these agencies is their responsibility to protect the general population who often purchase mindlessly and rely on such agencies to guard their safety and well-being. This awesome responsibility often leads these agency decision-makers to take a reactionary "better safe than sorry" position which limits the marketplace for intelligent and responsible consumers. In the US, this watchdog thinking is causing legislation to require irradiation of seeds ~ without disclosure of such on labeling!

All I can say is ~

Please donít help me anymore!

Canada has refused to do this.

The resulting publicity and fear concerning sprouting has caused many to discontinue benefitting from this giant of nutritional value. Yet for decades, eating live sprouts contributed to the health and well-being and even recovery from illness for thousands of nutritionally wise individuals.

A cup a day of fresh, live, carefully grown sprouts contributes the necessary life supporting enzymes, minerals, vitamins, and fibre as nature intended . . .as a whole and complete food.

With sprouts supplying such a substantial nutritional content*, how should we respond to this concern for public safety?

If your Inner Wisdom leads you to continue using sprouts, as mine does, here are some thoughts.

1 ~ Consider sprouting at home in the controlled environment of your kitchen. Follow sprouting instructions carefully and pay attention to the process daily. Respect and have reverence for the miracle of these little living plants and you will be on the right track.

2 ~ Purchase your seeds from reputable, certified producers. . . who will tell you if their seeds are irradiated or not and where and how they are grown.

3~ Create a consistent routine for caring for your sprouts. . . their well-being will contribute to yours! Float off and discard hulls with each rinse. Watch for any mold forming. . . or any "off odor." If present . . . discard. Sprout only enough seed in one container to make a thin layer.

*(See full sprouting instructions & nutritional chart)



Use your Inner Wisdom

Sprouting Seeds for Good Health

1. Care About It

Musings from a Snowy Day

The winter light has begun to change and March is nearing.
Yet today an unexpected snow storm has swept in from the south and
sequestered me in my small rural farm house. The fire is burning and Skittles our black cat is curled in the surround of the arm chair absorbing the warmth.

My husband is outside- sweeping a path to Skittles' necessary ~ thoroughly
enjoying being in the midst of the falling snow. He is home today because his office is in our house. He knows a welcoming aroma of a hot lunch will
be waiting when he stamps the snow from his boots and comes in from the
swirling cold.

The supply of tomatoes we put up last Fall is dwindling. Each jar I open is a reminder of the abundance in our lives: green, yellow, red peppers, curly green parsley, sweet onion, fresh picked oregano; garlic simmered with ripe plum tomatoes carefully packed in glass jars and stored for these winter days.

Two quarts goes into the pot of home-made chili simmering on the stove. There will be enough tomatoes to get us into the new season when we once again do this early Fall ritual.

Outside there is no sign of greening things today.
The transitional light and growing warmth from two days ago,
which promised Spring, is covered by a heavy quilt of peaceful white.
I feel an urge to be outside in my garden -
a moment of uneasy impatience.
Something within is calling me forward. My inner wisdom takes over and
I notice and then let the feeling go. . .

There will be time. So today, I can be content.

I give thanks for the beautiful day, for being safe and warm inside,
for all the goodness in my life despite the struggles,
and for the gift of my winter garden of sprouts unfurling on my window sill.

How to Grow Sprouts on your Window Sill

2. Read the Instructions

Sprouts need:

cleanliness, moisture from pure water, temperature range of 70-80 degrees to sprout, darkness or low light during sprouting, daily rinsing and proper storage.
Seeds store well for years refrigerated in a tightly sealed container.

cleanliness means the sprouts are organically grown, harvested with care by responsible people, soaked and rinsed in pure water, grown in clean containers, and stored properly in the refrigerator for up to 5 days.
Wash your hands, containers, counter tops and sink carefully when handling seeds and sprouts. Buy sprouting seeds from certified growers.

Pure water means filtered or certified pure ~
(If it is colder than 70 degrees in the room, rinse with slightly warm water. If it is warmer than 80 degrees, rinse with slightly cooler water. Sprouts are living things ~ keep them comfortable and meet their needs.)

Small seeds like alfalfa need an overnight soaking to germinate. Place about 1 Tablespoon of seeds in a clean quart jar with a screen mesh top. Use a canning lid and cut a circle from a new piece of house screening (plastic type). Fill the jar with tepid (not hot/not cold) water and set aside overnight.
( Larger, harder seeds take a longer soak)

In the morning, drain the jar and rinse gently to float off any bubbles which may have formed on the seeds. Notice how the hulls are starting to split open. After rinsing, turn the jar to spread the seeds as evenly as possible around the sides. Make sure no seeds are immersed in water - they will rot. Cover the jar with a clean dish towel and place on its side under your sink or if you want to control the temperature in the wintertime. . . in your microwave or oven with the light on. . . 
it will maintain a 70-80 degree temperature.

Rinse the seeds this way twice a day until they sprout and form two leaves. After the sprouts start to form, you may want to rinse off the loose hulls which start to decompose. Fill a clean bowl with fresh water and swirl the sprouts around allowing the un-sprouted seeds and the loose hulls to overflow with the water into the sink. You donít have to get them all. . .replace the sprouts in the jar and allow them to "green up" in the sunlight - diffused sunlight. Then eat them or store them in a container which allows some air to circulate. Rinse them every couple of days and allow to dry before storing again in the refrigerator.

Start a new batch every couple of days!

Try alfalfa, clover, lentils, mung, mustard, radish, sesame, sunflower etc.

  • Start with a clean quart jar.
  • The screen can be cut to fit into a canning jar lid.
  • Measure 1 Tablespoon of healthy, organic seeds into jar and add tepid water to soak seeds overnight.
  • Place drained jar in low light covered with a clean dish towel at a temperature between 70-80 degrees.
  • As seeds sprout, rinse twice a day and drain well - finish in diffused sunlight to develop chlorophyll. "Green them up."

To add mineral content - soak seeds and spray developing sprouts with 
Growganic all natural seaweed plant feed!

Store in refrigerator in container that allows air circulation.

How to use your sprouts

3. Enjoy!!!

You can use sprouts anyway you would use salad greens.
You can just snack on them as they are growing or when they are fully mature.
Sprouts are wonderful on sandwiches, as toppings for salads, soups, platters.
Or by themselves! They are varied in texture and taste. Experiment!


seed size

time to sprout

Predominant Nutrients

alfalfa small

2-3 days

vitamins: A, B, C, E, & K



2-3 days

minerals, trace elements, enzymes 
protein, iron, potassium, Vit. B &C



2-3 days

proteins, iron, potassium, Vit C


medium 4-5 days

potassium, phosphorus, Vit A & C

Sprouts are loaded with calcium and more elements than can be listed here.