enzymes and essential vitamins. It increases cell growth and thereby helps the body regenerate. Young grasses and sprouts are some of the best
sources of chlorophyll, but temperatures greater than 108°F begin to break down the chlorophyll in plants. The higher the temperature, the more
quickly the chlorophyll is destroyed, so chlorophyll-rich foods should be eaten raw and not cooked.
Growing Wheatgrass
The young shoots of the wheat plant are a great source of energy and nutrition. Wheatgrass is a power food and provides every vitamin and mineral
necessary for human survival as well as helps to reduce radiation poisoning and remove other toxins from the body. Wheatgrass is protein packed,
and one ounce of wheatgrass is equal nutritionally to four and a half pounds of vegetables.
Wheatgrass is fun and easy to grow. To sprout wheat, just follow the directions for sprouting seeds (see below), and then spread a thick layer of
wheat sprouts on the surface of a tray filled with soil 1½ inches deep, or spread the sprouts on the ground. Then, cover the sprouts with a thin layer
of soil. Next, cover the tray with mesh or another tray. Water the wheatgrass every day to keep it moist and after 3 days it will push up the top tray.
Remove the tray and continue to water as needed. When the grass is about 5 inches tall, expose it to some sunlight for a few hours each day to
help enrich the chlorophyll. Wheatgrass is one of the best sources of this substance, since it contains as much as 70 percent chlorophyll.
There are many varieties of wheat, and all have different purposes. Winter wheat is better for wheatgrass, soft spring wheat is best for
fermenting, and summer wheat is nice for dehydration and cereal.
How to Sprout
Sprouting is the easiest way to grow foods for yourself. You can grow sprouts in any climate anywhere in the world. If you can live there, so can
sprouts. To sprout, first select the type of seed you wish to grow and refer to the chart here to find out the optimal soaking time. You can sprout
seeds in just about any container, including a cloth bag or even a wicker basket, although a large glass jar (½ to 1 gallon) with a screen cover is the
most popular setup. As a general rule, for a yield of ½ gallon of sprouted seeds, use 2 to 3 tablespoons of small seeds such as alfalfa or clover; 1½
cups of medium seeds such as wheat, oat, or garbanzo; or 2 to 3 cups of nuts and rice. After soaking them for the appropriate amount of time,
drain them and then rinse the sprouts with fresh water at least twice a day until the tails are at least three times the size of the seed in length. Next,
expose your sprouts, still in the jar, to sunlight for about 15 minutes to activate the abundance of chlorophyll. Now, chow down!
Sprouting Tips
- If using a jar, it is important to set the jar at a 45-degree angle. This promotes the maximum amount of drainage and an ideal amount of
airflow. The easiest way to do this is by placing it in a dish-draining rack or setting it in the sink with a mug or cup to prop it up, or even
sticking it leaning against the edge inside a heavy bowl so that it has proper drainage. If using a basket, fill the base of the basket and
soak it in a bowl of water. Keep the basket covered with cheesecloth or silk screen and set it somewhere cool and out of sunlight (though
not in total darkness). If using a bag, place the proper amount of seeds in the bag and soak in water overnight. Hang the bag above the
sink so it can drip and have maximum airflow. - Make sure that the sprouts can breathe—use wide-mouth jars whenever possible. To cover a sprouting jar, use mesh window screens,
or, in a pinch, you can use cheesecloth or even an old T-shirt. There are also sprouting jar lids available commercially. - Sprouts can drown! Don’t soak them for too long.
- Buckwheat and sunflower sprouts are best when planted like wheatgrass in soil and grown into tasty greens.
- Always rinse with filtered water to promote clean sprouts.
SEED SOAKING AND SPROUTING TIMES
Type of Seed: Adzuki
Amount: 1½ cups
Soak Time: 8 hours
Sprout Time*: 3 days
Type of Seed: Alfalfa
Amount: 3 tablespoons
Soak Time: 6 hours
Sprout Time*: 3 days
Type of Seed: Almond
Amount: 3 cups
Soak Time: 8 hours
Sprout Time*: 1 to 2 days