Heights Eater: What’s Sprouting? Resident Nancy Rosen Tells Us

Earth Day was recognized this past Friday and going green is topic in the spotlight this month. Coupled with the beautiful spring weather reminding us all not only of how much we missed fresh summer veggies but how much winter weight we have packed on and it is time to start thinking of ways to eat healthier and have a low environmental impact. This week we will learn how to accomplish this at home.

You know how when you learn a new word or a new concept that you have never heard of before and suddenly you hear it everywhere? Well, while researching the article I learned about home sprouting.

I had never heard of sprouting before, but just a week later I met Nancy Rosen at a local market. We were both inspecting anemic, overpriced sprouts when I remarked to myself that it really can’t be that hard to grow them myself. She overheard me and replied that she had recently started sprouting and it is, in fact, that simple.

Rosen, a strong proponent for the organic movement, was nice enough to invite me to her Hasbrouck Heights home to see her crops and explain the finer points of sprouting.

Eater: Okay, so what exactly is sprouting?
Rosen: Sprouting is simply starting the germination of seeds in nutrient-rich soil. It is a very simple and takes 7-10 days from planting to harvest.

Eater: Growing your own garden can be a pain. What is actually involved?
Rosen: Sprouting is not like growing a garden. It can be done completely indoors and requires virtually zero space. All you need to do is purchase a package of organic seeds* and soak a portion for 4-8 hours—depending on the seed. Then place organic soil, preferably compost into a small, shallow container. You can use a pie tin or a Tupperware. Once the seeds have soaked you simply place them on the soil, cover with a moist towel and place in a dark space for 3 days. It is really important to keep them moist. The seeds will require wetting 3-4 times a day. After 72 hours, uncover them and place them in the sun and water until they fully mature, usually 4-7 days later. Then you eat.

Eater: That sounds really easy. But why are we eating sprouts?
Rosen: Sprouts are perhaps the most nutrient-rich thing you can eat. Because they are so young the nutrients are extremely bioavailable. A sprouting plant actually has more nutrients then the full-grown version. It is a lot like cord blood.

Eater: Cord blood?
Rosen: Blood taken from the umbilical cord. It is loaded with stem cells that can be used to heal the body. The point is that they are both really good for the body. Also, both are often overlooked.

Eater: Do you have any good recipes for the sprouts?
Rosen: I know that some people cook sprouts, especially bean sprouts. But they are really best eaten raw. I add them to sandwiches and wraps all the time. Also, I like to prepare a simple salad using the sprouts in place of the lettuce. Each variety of sprout tastes very distinct, so I usually mix it up.

Eater: Is “distinct” code name for “tastes like dirt”?
Rosen: Not at all! Some are spicy, some are earthy, and some are bitter. For example, broccoli, buckwheat, and alfalfa make a great combination of those 3 flavor profiles. You just have to mix it up!

So, after this interview I immediately went home and started sprouting. Can’t wait to see how this turns out! Stay tuned.

*Seeds best for sprouting include: alfalfa, fenugreek, mung bean, lentil, pea, chickpea, soybean, oats, wheat, rice, barley, quinoa, buckwheat, sesame, sunflower, almond, hazelnut, mustard, broccoli, carrot, spinach, cabbage, celery, fennel, onion, parsley, radish, turnip, leek, watercress, mustard, rocket, lemon grass, lettuce, mustard, and clover.