Sprouts add fresh greens to a winter diet.
Growing sprouts and wheatgrass indoors gives you access to fresh greens even during a Saskatchewan winter. Choose pathogen-free seeds marketed for sprouting and disinfect all equipment and sprouting trays before every use to reduce the risk of pathogenic bacteria growth on the sprouts that might cause health problems. Does this Spark an idea?
Wheatgrass Varieties
Crested wheatgrass and intermediate wheatgrass seeds are widely available in Saskatchewan, as both varieties are grown in the area as field crops. Intermediate wheatgrass is an interesting crop, used increasingly as one of the few perennial grain crops. Perennial grain crops are desirable because of their ability to minimize the erosion associated with field cropping. Crested wheatgrass grows wild in Saskatchewan and is also used on slopes and medians for erosion control. Both are suitable for indoor sprouting.
Sprout Seed Varieties
The most common commercially available sprouts are alfalfa and mung bean sprouts. Any small bean or pea sprouts well inside; try adzuki beans, chickpeas, lentils and soybeans as alternatives to mung beans. Brassica seeds, including broccoli, cauliflower, Brussels sprouts, cabbage and kale, are also good for sprouts. You can sprout sunflower seeds, sesame seeds, fenugreek, radish seeds, rice, millet, triticale, barley and even chia, the plant best known for growing the green "hair" on animal-shaped clay chia pots.
Dangers of Consuming Raw Sprouts
Sprouts seem like the ultimate health food -- fresh, green, crunchy and filled with vitamins and minerals. There's a downside, though; health organizations suggest that young children, the elderly and people with compromised immune systems should not eat raw sprouts. Sprouts remain in damp conditions at room temperature for several days, making them a prime medium for the growth of bacteria, some of which may be dangerous to human health.
Safe Sprouting Procedures
Cleanliness is the key to minimizing the risks of bacterial contamination when growing sprouts. Always use seeds marketed specifically for sprouting; garden or agricultural seeds are often coated with fungicides that make them unsuitable for human consumption. Sprouting seeds labeled "pathogen-free" are ideal. Bleach all equipment to destroy bacteria before using it for sprouting. Use clean water to soak and rinse the seeds, then drain the seeds thoroughly after each rinse. Wet seeds are breeding grounds for pathogens.
Tags: bean sprouts, Crested wheatgrass, fresh greens, grain crops, rinse seeds