Winter Sprouting of Fresh Eating Greens 2018

I love the sprout mix I get for the house its a mix of Broccoli, Clover, Radish and Alfalfa certified Organic Blend that I buy, I have saved home grown radish seed, Home grown and saved Bloody Dock Seeds and Home grown and saved Pigweed seeds and TONS of home grown and saved mustard seeds.  Its nice to have a different choices but my home grown do tend to do better as micro greens then sprouts.

I like my sprouts smaller then they say to grow them, I have been known to eat them straight out of the dish with just a fresh water rinse on them while they are still so small and tiny but I also have times when they get ahead of themselves and they create the nice thick mat of roots. I find they work better to be added to things once they are chopped up.


Its nice to have a mix of kinds and at different stages, I currently have eight trays but I am thinking about increasing it to 12 trays going now that my mom is in the house? Do you sprout, if so how many trays do you run for how many people in your household? Do you buy your sprouting seeds? or do you grow, harvest and save your sprouting seeds? if so what is your favorite kind to do so on? or are you like me.. do you do both.. buy some and grow and save some?

If you do not sprout, what is your favorite way to get your winter greens? Do you grow mircogreens under lights? Are you one of those lucky readers that lives in a area that you can grow and harvest mustard greens year round or do you live a colder area but have the bigger set ups with the double layers and you winter grow your cold hardy greens and harvest all winter long?


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10 Responses to Winter Sprouting of Fresh Eating Greens 2018

  1. Amanda Lancaster says:

    I sprout some homegrown seeds (mostly kale) and buy others. I like to sprout in 1 litre mason jars. Next year I am going to try overwintering kale in an unheated “tunnel”. If it works out, I’ll let you know. Usually for greens, it’s sprouts, cabbage in the root cellar, and some greens in the freezer. Thanks for posting!

    • I have done sprouts in jars as well, it works well for the bigger seeds like mung beans and such. . I like the trays for the finer seeds (but that is just me) good luck on the overwintering of the kale, I know others that have success at it 🙂

  2. So, where did you get the sprouting trays, FG?

  3. valbjerke says:

    I actually don’t sprout greens for household use – I have to draw the line somewhere. I do however grow trays of fodder for the chickens in the winter – barley or oats. I use the lids off of those big Rubbermaid totes, drilled a few holes around the edges for drainage, and simply leave them in the bathroom by the window. Four to six days and it’s usually three inches or more high, and our it goes to the barn as a fodder mat. When I had goats – they loved it too 🙂

  4. J > This is a technique that has com

  5. J > This is a technique that has completely passed me by. But you make me wonder why I’ve never given it a try. We do have the advantage of fresh greens in the garden and greenhouse, but a very limited choice. I shall see if I can persuade D to give it a go.

    • O, yes do give it a try, its so nice to have those fresh greens, sweet ones, spicy ones and even sometimes needed bitter ones for the right dish and its so fast and easy.. five to seven days and ready to go.. you can do it in a jar with cloth lid, its not as good as the tray’s for larger amounts but still perfect way to try your hand in very cheap way.

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