The topic raised earlier about why it is beneficial to sprout beans has made some of you, my dear readers, want to know more about sprouting wheat and other grains. So today I am telling you how I grow wheat.
Choosing wheat
Wheat grains must be unprocessed, that is, “live”. Typically, they can be easily purchased at specialty stores such as here. It is better to buy wheat that has a label on its packaging that it is suitable for sprouting.
How to germinate wheat
Rinse the wheat thoroughly. Grains that have aroused your suspicion (rotten, for example) should be removed immediately. Then soak the wheat in drinking water for several hours.
Pour the soaked wheat into the container of a special germination apparatus. If this is not yet in your arsenal, then you must definitely buy (I have one, very convenient), or you can safely use a deep container – a glass, porcelain or enamel bowl / deep plate.
Pour drinking water over the wheat so that it completely covers the grains, as cereals take up a lot of water during germination.
Cover the bowl with the wheat-soaked lid, preferably a transparent lid. Do not close tightly – be sure to leave a flow of air, because without oxygen, wheat, like any other crop, will not germinate.
Leave the soaked wheat overnight. In the morning, drain the water, rinse thoroughly and refill with clean water. Rinse it once a day. If you are sprouting in an apparatus, water once a day.
White sprouts will not keep you waiting long, and if you need greens, it will take 4-6 days.
How to eat wheat germ and sprouts
Sprouted wheat (with small white sprouts) can be used in salads, and greens can be used to make juice, which is best added to smoothies or other vegetable juices, since witgrass juice has a very rich and unusual taste for many.
If you do not intend to use all the sprouts at once, transfer them to a container and refrigerate. Store no more than 3 days.