Raw sprouts of any kind, including alfalfa, sunflower, mung bean and clover sprouts, are considered to have a high risk of causing food poisoning. This is mainly due to the presence of bacteria including Salmonella, E.coli and Listeria. Seeds require warm, moist and nutrient-rich conditions for the sprouts to grow.
In that case, simply steam or sauté the sprouts in a dish that is heated to 145°F for at least 15 seconds in order to kill any harmful bacteria that might be lurking.
Yes, you can freeze bean sprouts. You need to blanch them before freezing. To freeze bean sprouts, blanch them, toss them into a freezer bag, remove as much air as possible and freeze.
You can freeze sprouts. They need to be blanched in boiling water for 3 minutes first, then cooled in icy cold water, drained well and dried with kitchen towel. Then freeze them flat on a lined tray until solid before transferring to freezer bags.
The Best Sprouts to Eat and Grow
- Alfalfa. Alfalfa sprouts are one of the most common varieties, probably because the taste goes with everything!
- Beet.
- Broccoli.
- Fenugreek.
- Green Pea.
- Lentil.
- Mung Bean.
- Mustard.
Sprouts thrive in general at temperatures of 19-23 ºC. But the little plants are not harmed by being kept in the refrigerator at about 10 ºC. Just be aware that the sprouts are still in need of oxygen and moisture when stored in the refrigerator. And they should still not be exposed to still water in larger quantities.
Method
- Fill a large pan with cold water, add a little salt and bring to the boil. Meanwhile, prepare the sprouts by discarding any tough, coarse outer leaves.
- Add the sprouts to the pan of boiling water, cover and boil for 4-5 minutes until just tender.
Sprouts are rich in a number of important nutrients. While the specific ratio of nutrients varies depending on the type of sprout, they generally contain high levels of folate, magnesium, phosphorus, and vitamin K. In fact, they have higher amounts of these nutrients than fully-grown versions of the same plants.
Sprouts are generally ready to eat when the hull/seed covers have dropped and the first pair of leaves have opened. You know they are ready to eat when they are 1/2 – 2†(1.30 – 5 cm) long. This is usually after 4-6 days.
“Sprouts carry essential vitamins, minerals, fiber and are a great source of antioxidants,†says Ilic. For instance, she says, “Broccoli sprouts will be loaded with vitamin A, vitamin C, vitamin K, folic acid and they are a really good source of the powerful antioxidant sulforaphane.â€
Sprouted mung beans contain fewer calories but have more antioxidants and amino acids.
- High Antioxidant Levels May Reduce Chronic Disease Risk.
- Antioxidants Vitexin and Isovitexin May Prevent Heat Stroke.
- May Lower “Bad†LDL Cholesterol Levels, Reducing Heart Disease Risk.
Keep seeds dry during storage.It is best not to wash sprouts just before storing in the refrigerator. Instead, wait until sprouts are nearly ready for another rinse before putting them into the refrigerator. Likewise, allow airflow to the sprouts during the storage period, to prevent moisture from building up.
Root and cruciferous vegetables — think carrots, parsnips, turnips, Brussels sprouts — can be washed, peeled and cut a day in advance for a beautiful medley of roasted vegetables.
Seal the dry sprouts in an airtight plastic container or produce bag. Place the bag in the refrigerator. If your sprouts are still slightly damp, poke a few holes in the plastic bag to let them dry and place them in the refrigerator. Once they do dry, seal them in a new, airtight bag.
To dehydrate sprouted grains using an electric dehydrator, simply spread the grain in a thin, even layer over the dehydrator trays. Set the dehydrator to the desired temperature, keeping in mind the enzyme activity and 113ºF temperature cutoff. Dehydrate grains for 12-24 hours or until the grains test well for dryness.
How Long Should Sprouts Last? Depending on how you grow them, wash them, and store them, sprouts should last at least two weeks in the fridge. Remember, they are not like any other produce you could buy off the shelf. They are alive, still growing, and full of nutrition.
- Crunchy garnish. Top Asian soups or salads with a scattering of washed beansprouts, or add to stir-fries for the last minute of cooking.
- Quick pickle. Dissolve equal parts rice vinegar and sugar in a pan over a low heat with a splash of water.
- Lettuce wraps.
You should not eat sprouts that are past their use by date and should avoid using sprouts that have turned brown or changed colour.
Check to make sure they are not too moist, slimy or have a bad aroma. Since the Bean Sprout is very perishable, sprouts should be kept refrigerated at 32ºF for only a few days before discarding as they will wilt or become too moist and slimy for use.
