Sprouts, Shoots and Microgreens
Sprouts, Shoots and MicrogreensLina Wallentinson
By learning how to grow sprouts, shoots and microgreens you will always have access to fresh and super healthy greens. Sprouting is a quick process that usually only takes a few days and, perhaps best of all, it is a method that works all year round. With just an ordinary glass jar you can grow just about every variety of seed, bean, pea and corn, including everything from chia seeds, puy lentils and mung beans to chickpeas, popping corn and spelt wheat.
You can grow your sprouts, shoots and microgreens in the dark, in plastic bags or under pressure. You can grow them in glass jars or on sprouting trays, plates, moistened paper or a thin layer of soil. The different methods are described in depth and illustrated with beautiful, inspirational recipes and step-by-step pictures.
Sprouts and shoots are nutritional powerhouses. During sprouting, the seed’s enzymes are woken to life and converted, making them easier for the body to absorb. The content of vitamins, minerals and antioxidants increases dramatically since the growing power is not used up, which is partly what happens when sprouts and shoots are left to become mature vegetables.
Discover a colourful world of sprouts and shoots that can be used for much more than just decorating sandwiches and soup. The book contains about 30 filling recipes for everything from tangled shoots to casseroles and sprouted popcorn shoots.