Indoor Growing Part 1: Sprouts

This is the first part of a five-part series about growing edibles indoors during the winter.

It’s no secret that edible gardening is a growing trend.  With everyone trying to be green and live a more sustainable life, growing your own fruits and veggies is an easy way to do so. 

But did you know that you can grow some edibles all year round? It’s hard to believe, but even in Chicagoland, where it has been a very cold and snowy winter so far, you can grow some of your own crops during the winter months.

One of the easiest thing to grow indoors is sprouts. Many of you may have just said “Yuck” to yourselves, but trust me when I say to keep on reading. 

Sprouts grow incredibly fast, being ready to eat just days after you start them.  They are super easy to grow, no soil needed! (Which also means that they’re a clean crop—no dirt on your counters.)  You will never have fresher sprouts than ones grown right in your kitchen, or cheaper sprouts!

And we’re not talking about Brussels sprouts, which generally comes to mind when you hear the word sprouts. When we say “Grow your own sprouts,” we’re referring to sprouting seeds that are often used on sandwiches and in salads. Some of these sprouts that are so easy to grow include alfalfa, broccoli sprouts, fenugreek, mung bean, radish China rose, wheat berries and more.

All of these are extremely nutritious and can help you with any New Years resolutions you may have made.  Each sprout is packed with vitamins, minerals and nutrients. Check out all that they can do for your health here.

Sure, growing sprouts sounds easy, but how exactly do you grow sprouts in your kitchen?  The best way is to use a seed sprouter.  We carry one by Botanical Interests that makes growing these incredibly easy.

The sprouter is a compact box that has room to grow four different types of sprouts at once. The sprouter measures 6.5 x 6.5 x 5 inches in size. This makes is easy to store right on your countertop. The top of the sprouter is grated to make watering easy, with a bottom piece for catching any dripping water to keep your counter clean.

Once you have selected your seeds, it’s best to soak them overnight to encourage germination. Then place them in one of the compartments and rinse them twice a day. In two to five days, you will have seed sprouts that are ready to eat.

The sprouter keeps your different types of sprouts separate, your countertop clean and dry, and allows you to see when your sprouts are ready to be eaten.  

If sprouts still don’t sound delicious, perhaps you can grow some to entertain your kids during the long weeks of being cooped up indoors. Either way, the sprouter is a great tool that makes indoor growing possible for this crop.

Christian Goers