11 Comments

  1. I think I’ll try this, as I have red lentils and garbanzos in the cupboard and I don’t think I’ve sprouted beans since I was about 6 years old in school. It’s well in to the English broad bean growing season (I’m a big fan) and I’ve noticed that some of the large ones are sprouting in their pods, which makes me wonder if they too neutralize the phytic acid? Probably yes and I suspect that sprouting pulses at home is probably more hygienic than buying them commercially.
    I’m sure your basil will do well in the window. Mine grows through the winter as long as it gets watered daily and turned 180º.

    • Wow, MD. I don’t know if I ever sprouted seeds in school, at least not edible ones. I haven’t seen anything from the basil yet but its good to know it’ll last. That’s amazing. I was actually afraid my sprouts would kill me but you’re right, they probably are more sanitary. I bet the sprouted broad beans are easier to digest. I started sprouting chia seeds last night. The method is slightly different. But I’m enjoying trying my hand at all of this. Nice to see you 😉

  2. There was a bad E coli thing in Germany due to bean sprouts a few years ago and for several months they thought it was cucumbers from Spain! In fact it came from an organic farm in Lower Saxony. So really, I think being careful at home might be better than many people handling the sprouts and distributing them in plastic at the point of sale.

  3. Hi Amanda, I tried to comment earlier, but the form was unavailable, but now it looks like it’s working. 🙂 I really want to try sprouting my own lentils and garbanzo beans now! I didn’t realize it would make them easier to digest–that is a definite bonus! 🙂 Good luck with your indoor garden! I know it is so satisfying to have something growing and to nurture it. Basil is a great herb to have on hand (and it smells so good!). I have not had such good luck with it in the winter in indoor pots, but maybe that’s because I don’t have the right window for it, or maybe I didn’t water it enough. But I love being able to pick some basil leaves whenever I need them in the summer and fall! Enjoy!

    • Thanks, Jenny. Odd about the comments. Thanks for coming back. I love that you understand the pull of the garden. You should try sprouting. Its definitely worth it even just to change up your salads. I’m hoping the basil seeds sprout. There the only ones I haven’t seen yet. Otherwise I’ll just try again. I hope you’re doing well and always love hearing from you. Xo

    • Not a dumb question. I wondered the same thing at first. You eat them raw! I suppose you could cook them, but that’s what makes these awesome. It’s like eating fresh lentils or fresh chickpeas! Unique.

  4. You definitely can cook sprouted seeds as well, they still are suposed to be easier to digest than non-sprouted beans/seeds (in answer to Lan’s question). This is nice! I am not good at growing plants at all, they all end up dying on me, except for the succulents and cacti, which are all I keep indoors nowadays. I’d love to try again, but I hate that I kill all my plants. Whereas sprouting works for me. My favorite sprouts are alfalfa and mung bean, though I like others as well. I am surprised lentils and chickpeas sprout in the same amount of time; I should try sprouting various things together, see what happens! Nice post, and good look with indoor gardening, sounds like you are enjoying it!

    • Thanks, Darya. I knew you’d know the answers here. I don’t know if I’ve ever seen alfalfa seeds to sprout, but I’ve seen them online. I’d like to do that and broccoli and radish for a little spice. I’ve had to buy forgiving plans so I don’t kill them. It does feel bad so I’m really trying here. Looking forward to some fresh herbs! Nice to see you here. Miss you! Xo

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