Sprouting seeds in the Spring (and also in the Winter) is the easiest thing to do and costs close to nothing.
It makes the seed shoot and multiplies their contents in vitamins, and is a tasty (crunchy and pungent) addition to soups and salads.
You can use different pulses or seeds, but the most commonly used are mung beans and chickpeas, or seeds as mustard, alfalfa and brussel sprouts
Place 1/2 cup of mixed seeds (mustard, alfalfa and brussel sprouts, or/and mung beans) or 1/2 cup of dried chickpeas in an open jar (sprouting jars on sale in healthfood shops but not necessary).
Cover with water and soak for 10 hours.
Empty excess water and rinse, then cover the jar with a paper towel, attach with an elastic and place on your kitchen counter in the shade leaning on a support (so that the seeds can breathe)
Leave to sprout for up to three days, rinse and dry once a day.
When the seeds have sprouted enough (half to one inch) rinse and dry and place in a tight container in the fridge to stop the sprouting process.
Eat within a week
