Sprouting Red Clover
“To make a prairie it takes a clover and one bee, One clover, and a bee, And revery. The revery alone will do, If bees are few.”
Reverie
Reflection
Sprouts are some of the most nutrient dense foods on this planet, especially when grown at home. Though delicate and small, red clover sprouts are abundantly rich in all sorts of hethful properties and, if you eat them regularly, they will benefit you immensely.
One of the highest dietary sources of isoflavones, red clover sprouts contain vitamins A, B, C, E and K. They also provide fiber, protein, calcium, iron, magnesium, phosphorus, potassium, zinc, carotene, chlorophyll, and amino acids.
These little plants are easy to digest, and they are only 25 calories per cup. Add them to salads, to soups, and to sandwiches. Add them to anything really; their flavor is mild and their bite crisp.
I like to grow organic from True Leaf Market.
If you would like to grow these, it is not difficult at all. Begin today, and you will be harvesting and enjoying their beauty and taste soon!
Growing sprouts at home, is easy. All you need is a 32 oz. jar, a sprouting screen lid for the jar, filtered water, seeds, and time. I also have a little stand that I use to prop the jar up as it drains each day. While this is helpful, it is not required. Make sure everything is thoroughly cleaned before using.
Sprouts grow best out of direct sunlight in a place with good air circulation. Sprouts like cool temperatures and consistent light levels.
Once you have located the place to grow them, you are ready to begin. Measure out 1 tablespoon of red clover seeds for sprouting and place them into a 32 oz. jar. Cover them with filtered water. Cover the top of the jar lightly with a cloth and leave to soak for from 2 to 3 hours, or even as long as over night.
After soaking, drain the jar of most of the water and rinse the seeds well. I usually rinse and drain mine 2 or 3 times to start. Then tip the jar so that it continues to drain, rinsing and draining again 6 to 8 hours later.
As the sprouts continue to grow, continue to rinse and drain twice a day. Try to keep the seeds spread out as much as possible. When draining, tap to remove excess water and to spread the seeds.
Your sprouts will be ready to eat in around three to six days
To harvest, give the sprouts a final rinse and drain thoroughly. Shake them out into a new container lined with a double layer of paper towels. I use organic paper towels to ensure I am not giving my sprouts a dose of toxins. These sprouts should be stored in a refrigerator as dry as possible and will last a full week.
Enjoy!!!!
Questions - Please let me know your answers in the comments.
Do you cultivate clover?
Do you grow your own sprouts?
Do you know how nutritious red clover sprouts are?
Do you know how easy it is to grow your own greens?
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Gratitude for Greens
I am thankful for the green growing things of this Earth.
I am thankful that greens are so easy to grow.
I am thankful for the plants that are edible.
I am thankful that they are available world-wide.
I am thankful for the healing benefits of plants.
I am thankful for how easy they are to digest and assimilate.
I am thankful for how easily greens deliver vitamins and minerals to my body.
I am thankful for how easy they are to harvest and to prepare.
I am thankful for their textures.
I am thankful for their smells.
I am thankful for their beauty.
I am thankful for their taste.