Did you know that sprouted seeds, like mustard and cress, are packed full of vitamins and minerals, and can provide a real health boost, especially in the winter when fresh foods is more difficult?
Delicious in sandwiches, added to salads … and so quick and easy to grow. And you can try alfalfa, radishes, beetroot (although these take a bit longer than cress).
- Find a shallow tray, a saucer, some packaging that you’ve cleaned carefully, and line it with a couple of sheets of kitchen paper.
- Wet the paper but make sure it’s just damp, the seeds will rot if it’s too wet.
- Sprinkle the seeds over the surface of the paper
- Check the seeds after a few hours, within 24 hours tiny white shoots should be showing.
- Check the water morning and evening: don’t let it dry out, but make sure it’s not too wet.
- In about 5-7 days your shoots should be about 4 cm high and ready to cut.