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Sprout Garden (continued)

white paper towelling placed on top of the seeds
prevents them from drying out between rinsings.
The sprouts should be placed in plastic bags, or
sealed containers and refrigerated, and they will
keep very well for about two weeks. .

Tf the sprouts are placed in indirect sunlight for
about ten hours before refrigeration, the sprouts
will become slightly green but too much sun will
cause the sprouts of certain seeds to become some-
what bitter, such as sunflower or sesame. On the
other hand, the tiny green leaves on the alfalfa,
clover, and mustard enhance their flavour.

Sprouts are exceptionally nutritious, rich in almost
every important vitamin and mineral, and are eaten
both raw and cooked. They are used in recipes for
salads, soups, stews, omelettes, and in baking.

Some sprouts are ready to harvest at a & inch in
length, and up to 4 inches when grass for salads is
desired. The mung bean and alfalfa are popular for
salads at about 4 inches in length, while the soy-
bean is used generally when a short sprout appears
and up to 1% inches in length for soups, salads

and in baking. Alfalfa sprouts are ready from

1 to 4 inches; clover about &; chick peas 4% to 1;
peas &% to 1; barley from a small shoot to about

4; buckwheat 1 to 2; corn % to 4%; cress 4% to 1;
fenugreek % to 4%; flax % to 1; lentils with only small
shoot buds; millet, small shoots; radishes and
mustard % to 1; oats, shoot length of grain; sesame,
shoot buds; sunflower and pumpkin, & to 4; rye and
wheat, shoots length, of grain, and up to 4 inches
for grass, as it lengthens it sweetens.

Care must be taken that no treated seeds for plant-
ing be used because of the danger of mercury, or
other poisoning.