CULINARY USES

Sunday, March 27, 2011

Select clean, healthy seed, say a tablespoon to begin with, and Soak them overnight in warm water to speed the process of germination. Choose a clean container with a wide shallow base to allow seeds to germinate more evenly and with space to increase fourfold. Rinse and drain the seed and spread them out over the base. Cover to retain the moisture. If they are sprouted in the dark, the shoots will be crisper and whiter like the traditional Chinese bean sprouts, and if they are grown in light they will be softer and greener. The room or cupboard temperature should be between 60 and 70⁰ F (15 and 21⁰) with a 5⁰ F (3⁰ C) leeway up or down. Sprouting will happen more quickly in the warmer temperatures and give less time for disease to develop. The secret of success is rinsing which must be done each morning and evening. Rinsing performs two functions; it carries away the waste products of germination, keeping the seeds clean and preventing them from becoming sour, and it keeps the air fresh and circulating as the warmth and moisture needed for germination would otherwise create a perfect environment for moulds. Either pours the seed into a sieve to rinse thoroughly or fill the sprouting container with warm water, slosh around and pour the water off through a muslin cover to drain the seeds. Seeds of the legume family (peas, beans, lentils, alfalfa, clover, and fenugreek), contain small amounts at toxic substances which could be damaging if consumed regularly or in large quantities. These are best eaten in moderation or cooked to destroy the toxins. Chinese mug beans and soya beans come into this category but they are the least toxic of the family.