Yes, this is Part 3 of an impromptu radish series. It all started with the discovery of the incredible Easter Egg radishes at my local grocery store.
Now I’m onto sprouting own crop of radish seeds. Since radishes are one of the fastest growing vegetables, I theorize they must be candidates for fast sprouting. Besides, their peppery bite makes them one of the current darlings of the sprout world. With all the rumbles of their healthful virtues, I’m ready to have my own supply of radish sprouts on hand for summer salads, blended drinks, and more.
For my small test batch, I’m using organic seeds designed for sprouting, rather than an off-the-shelf garden variety. Who knows what chemicals may have been used in their processing?
- Rinse about 3 tablespoons of seeds and let them soak in water for 4 to 6 hours.
- Drain the seeds, rinse and drain again, and place in a quart sized sprouting jar. If not available, use a 3-4 cup mason jar with a double layer of cheese cloth covering the top and held in place with the lid’s band portion. This will allow for circulation. Store in a cool semi-lit area such as a cabinet or pantry.
- Rinse and drain 2-3 times per day until well sprouted. On day 3 or 4, move to indirect sunlight and allow chlorophyll to form and green up nicely.
That’s all there is to it. In only four days you, too, can enjoy a lovely bunch of radish sprouts!