Ken read last winter that greens lose their nutrition quickly - spinach in eight days! This made greens traveling from warm climates even less attractive (let's see, harvest, one day to the warehouse, two days on the truck to the Midwest, another warehouse, another day on the truck to the local warehouse, another day on the truck, on to the back cooler at the co-op). We have always sprouted seeds in winter.
You need the following: a jar, a mesh top, seeds, water. Pretty simple. We use a 1 1/2 quart wide mouth canning jar, a screen Ken purchased at a co-op, radish, clover, broccoli seeds from either a seed catalog or a natural food store. Make sure they are sprouting ( no chemicals) seeds.
I use 4 T. seed per 1/12 quart jar. Soak overnight. rinse and set by the sink.
Rinse when you are in the kitchen. Depending on the temperature in your kitchen, you could have delicious sprouts in a week. I use them with grated roots like carrots or celery root and add dressing. Many people add sprouts to salads. And larger sprouts like mung beans or peas or lentils are good in stir fry.
Experiment and Enjoy!
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