November 19, 2016
4 Reasons to Grow Broccoli Sprouts
Ever since I was a child I have loved watching things grow. We used to spike avocado seeds with toothpicks and suspend them in water and plant beans in a clear plastic cup so you could clearly see the seed coming to life. It always amazed me how the seed would split open, sending roots downward and freeing the green shoot upward into the sunlight and out into the world.
As I got older, I planted my outdoor garden in the spring so I can pick beans and flowers, clip lettuce and other greens all summer long. I noticed though, in the Fall, I really missed the simple pleasure of growing and picking from my own garden. Then I discovered kitchen gardening, including sprouting seeds.
I love to sprout broccoli seeds. Here’s why….
Sprouting releases the stored nutrients of the seeds, increasing their nutrient profile. The sprouts contain all the nutrients it requires to grow into a broccoli plant. That means sprouts offer protein, chlorophyll, active enzymes that help with assimilation of nutrients, B vitamins – niacin and riboflavin, vitamins, C, E and K. During sprouting calcium and magnesium bind to protein, thereby increasing their bioavailability when eaten.
Broccoli sprouts contain 30 – 50 times more glucoraphanin than the actual broccoli head, according to research from John Hopkins University. Glucoraphanin is a precursor to the antioxidant, sulforaphane. Glucoraphanin transforms into sulforaphane when there is damage to the sprout – as in chewing. Not only is sulforaphane a known antioxidant, it is currently being studied and becoming known as a powerful anti-cancer property. It has been shown to be beneficial in reducing pre-cancerous polyps in the colon.
Broccoli sprouts are easy to enjoy. Simply put a pinch in your smoothie, on top of a salad or a bowl of soup for added texture, zip and crunch.
They are easy to grow. I buy my seeds from the local health food store, but I know you can buy them online as well. All you need is a jar and a strainer top.
How to Sprout:
- Soak the seeds for 12 hours
- For the next 4 or 5 days rinse, swish and drain your seeds.
- Keep them out of the daylight until they are fully sprouted, then place near a window for a couple more days so they can green up – and they are ready to enjoy.
So give sprouting seeds in your kitchen a try. They are healthy and fun.
By the way, my kitchen garden currently includes basil, tarragon, and thyme.
Health and Happiness,
Lisa
