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How to Enjoy Fresh Sprouts from Your Fall Garden

Enjoy your own garden fresh sprouts by sowing quick sprouting seeds for example beets or radishes.
In my fall-planting frenzy I am already seeing spouts coming up from radish seeds and beet seeds planted barely two weeks ago. And I have an unexpectedly bountiful crop of fresh salad sprouts into the bargain. No need for jars, screens, careful rinsing, and all the work that might go into kitchen-raised sprouts.
 
My practice is to sow that kind of seeds quite thickly – say, one packet of seeds broadcast in a well-worked garden bed about the size of a table placemat or a pillowcase. Then, as soon as the sprouts are getting some size, I actually pluck out about a third of the starts. My goal is to remove any excess stems that are growing too close to others; I want to give the individual plants plenty of room to develop.

I harvest those bright little sprouts into a sieve, give them a soak in a bowl of cold water, and spin them in a salad spinner. Yum. These are the tastiest sprouts I can remember…and the structure has more flavor and heft than kitchen-raised.
Give it a try now or in the spring.
Written by Nan Chase

2 comments

  • Hi Ray – this is a method of getting ‘bonus’ sprouts from the thinnings of thickly planted seed. In this method you thin you plants, leaving enough spacing between the remaining plants for them to grow to maturity. The thinnings are often edible sprouts. This method would work with alfalfa and clover, although sprouting in a jar is also a good way to grow them.

    Chris Smith
  • Do you sprout alfalfa and clover seeds this way? Those are my favorites.

    Ray

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