This blog isn't called Bean Sprouts for nothing. I love sprouting dried seeds and beans, and almost always have something sprouting on my kitchen windowsill. At the minute there's some good old mustard-and-cress.Eleanor helped me prepare this batch, by placing some damp paper (kitchen roll, blotting paper, whatever) in our bean sprouter, but you could use a saucer. Then she sprinkled mustard and cress seeds liberally but evenly on the damp paper. If we keep it moist, in a few days we'll have lovely fresh mustard and cress to eat.
1 comment:
mmmmm... sprouts!
A friend of mine is in Antarctica for over a year, managing a bunch of magnetic instruments. He phoned awhile ago for a chat, and was complaining that living in Antarctica is very, very challenging, since they serve an astonishingly large amount of meat. Very chalenging for a semi-vegetarian. His life-saver is the several hundred kilos of beans and pulses he took; sprouts have become his staple diet!
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