Sprouting Seeds : Beet
- Cropping: 3-6 days
- Ideal for: Children
Mild beetroot taste to enhance a mixed salad. Easy to sprout in a warm place. An airing cupboard is ideal if white sprouts are required, or in the kitchen, out of direct sunlight, for green sprouts. This will give two slightly different tastes and textures. Sow all year round. Fast growing, ready to eat in 3-6 days. Easy to grow in a jam jar, or in a special sprouting kit. Sprout in a warm place for nutritious sprouting seeds.
Put 2 tablespoons (50ml) of seed in a jam jar. Cover seeds with about 250ml of water. Cover the jar with a piece of muslin and secure with a rubber band. Soak seed overnight. The seed will swell considerably. Drain water through the muslin cloth, then rinse seeds in fresh water. Repeat the process, drain well and place jar on its side. Rinse seeds at least twice daily through the muslin cloth, until sprouts are ready to eat. This is essential to avoid fermenting, mouldy seedlings. When ready to eat rinse and use straight from the jar.
Sprouted seeds will store in an unsealed polythene bag in the fridge for 3 or 4 days. Rinse regularly.
Use raw to add flavours and textures to salads and sandwiches, or blanch in boiling water to add to other vegetables in stews, soups, casseroles and curries. Also delicious added to stir fries.