Most people have had a sandwich with alfalfa sprouts on it at one time or another, or mung bean sprouts in a plate of Chinese Chow Mien. However, more and more people are starting to become aware of the power of these ‘superfoods’ not just as an addition to something else, but as an amazing meal themselves. Growing sprouts in your kitchen elevates this to a whole other level, for the convenience (if you grow them the right way), low cost and availability of the freshest food grown right in your kitchen.

Sprouts (seeds or grains that have started to grow through the process of germination) are considered by many to be ‘superfoods’, containing high levels of digestive enzymes, vitamins, minerals, and amino acids not found in the unsprouted seeds. The list of health benefits can go on for pages, but perhaps the most simple and important feature of these living superfoods is that the growing process itself gives you full control over their cultivation. No added pesticides, chemical fertilizers or anything else but the water from your own sink. In a time when we can never really be sure what has happened to the food we eat before reaching our table, the value of such a method cannot be overstated.

On top of this, growing sprouts at home can be done in many places where vegetables cannot be either grown or transported to, while in a fresh enough state to deliver health benefits. If the climate is too hot or cold or even if you lived on a boat, you can still have access to fresh, live, sprouted foods when you learn the basics of sprouting. And also, unlike most vegetables, even if you live in a place where they are accessible, sprouts are never out of season.

Sprouts offer health benefits that are too good to be overlooked. The human body needs oxygen rich vegetables and living foods to thrive. As wonderful as these foods are, there are climates where it is unrealistic to expect people to be able to cultivate them. In extremely cold or hot climates, one of the very few options to have fresh food that does not have to be transported hundreds (or thousands) of miles to its destination is to create an indoor greenhouse. Extremely cold environments would require the use of an indoor heated greenhouse that is extremely expensive and complicated to establish and maintain. At the other end of the scale, high desert environments are usually low on water, and to use hundreds of gallons of water over a growing season when most of it evaporates is not an option. Even in areas that are perfect for growing large amounts of fresh vegetables, year round growing is not possible|growing a good variety of foods all year is not possible.

To combat all of these roadblocks, the answer may lie in growing sprouts. You use a jar or a similar sprouter to create a greenhouse (or several greenhouses) that can be kept on your kitchen counter, supplying you and your family with amazingly fresh, oxygen and enzyme rich foods, any time of year. This simple set-up provides you and your family with an abundance of fresh, oxygen and enzyme rich foods all year round.

There is also the progressive new way of growing sprouts called the Marche Sprouting Method. It uses far less water, time and effort than jars and requires no daily rinsing, which is perfect for people with busy lifestyles who still want to enjoy the convenience and health benefits of sprouts. The bonus is that it is cheap, fast and reliable and you can grow as little or as much sprouted foods as you like.

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