When stocking my pantry, I try and be methodical to make certain it’s well balanced for short, and longer term storage. Sprouting seeds are a smart, healthy pantry choice. The seeds are space efficient, and something you can quickly grow into fresh produce. I just recently started my sprouting adventures, and last week I tried red clover sprouts.
I bought my sprouting seeds from Azure Standard. I’m here to do you a favor to say, a quart’s worth of sprouts only takes 2 TBSP of red clover sprouting seeds. There, I just saved you from buying a lifetime worth of sprouting seeds by accident. This is a five pound bag. Here is my giant jar from which I will be feeding my great grandchildren. For reference, this is a gallon jar.
According to the website “Cultures for Health,” clover spouts are “rich in minerals, such as iron, calcium, potassium, copper, magnesium, zinc, phosphorus, and manganese. Minerals are important in keeping the body healthy and energized. They affect the health of your bones, muscles, heart, and brain. Adding clover sprouts to your diet can help you make sure you’re eating the minerals, vitamins, and protein your body needs.” In addition, sprouting clover seeds produces Vitamin C and increases Vitamin B content.
Besides the health benefits, sprouting seeds are a clever prep. Want a crunch on your sandwich but don’t want to go out in bad weather, or fighting grocery price inflation by just buying less? Sprout some seeds squirreled away in your pantry, and in just four days you’ll have fresh and nutritious addition to your meals. It’s a great trick for a thrifty homemaker to pull out of her bag.
I used 1 1/2 TBP for a quart, but for a full quart place two tablespoons of red clover seeds in a quart jar, and fill with filtered water. Allow to sit 24 hours in the water. Drain, and cover with cheesecloth or a coffee filter. Twice a day, rinse and drain seeds. In two days, your sprouts should look like this.
The next day, the brown heads on the sprouts will start to come off. Here is a close up.
During the rinsing process, start straining the brown sprout heads. By day four, with rinsing several times, the brown heads were all strained off and I had beautiful, clean sprouts! No worries of food-borne illnesses you hear about with sprouts, and you can’t get any fresher!