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If you still prefer the soil-less method, I would encourage you to invest in a sprouter that has multiple layers and trays with drainage holes. Not only do the drainage holes ensure that the sprouts remain disease-free, sprouters will encourage you to keep growing more sprouts when you see how easy it is to use them. Sprouters work best with small seeds like alfalfa, clover, and onion. All you have to do is rinse the sprouts once a day and refrigerate them once they have sprouted. Sprouts can be grown from a wide variety of seed, each with their own distinctive flavour. While most people are familiar with alfalfa, clover, and mung bean sprouts, you can grow sprouts from the seeds of radish, fenugreek, Azuki bean, lentils, lima bean, kale, cabbage, broccoli, sunflower, onion, rye, barley, wheat and even buckwheat. The key to starting sprouts is to find a good source of organic, untreated seed. Common garden seed found in your garden centre is often treated with chemical fungicides and should not be used for sprouting. You can find packages of organic sprouting seed at your local health food store or from a variety of mail-order companies. For more information about sprouting, you can refer to the following resources: Books
Websites
Arzeena Hamir is an agronomist and garden writer based in Vancouver, BC. She has worked in the organic gardening industry for 8 years as a consultant and trainer. When she's not planting peas or harvesting zucchini, she runs Terra Viva Organics.
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