It's Alive!

Given my doubts, I was doubly surprised and pleased when my little seeds came to life in my sprouter. Now I have to figure out how I'm going to use such abundance, but that's a whole 'nother post. For now it is enough to bask in my success. 

When I ordered my GEO sprouter I also ordered a book, "Sprouts for Health: Pocket Guide for City Growers." That's me, I thought. So I threw it into the virtual cart. 

Then I got it and the introduction read, "We wish the book to be a handy reference for those enthusiasts who are curious about the subject and we trust that you will all be bewitched by the fascinating world of sprouts." Bewitched? Perhaps that wasn't me after all. 

But, in a no-frills presentation that befits the subject, the book/manual lays out germination times for various seeds, care and uses. It's got a lot of information packed into a tight space.

I'll let you know what I end up doing with my riches.

Sprouting a Green Thumb

My gardening skills fall short of greatness. Well short. Truth be told, I've even managed to kill bamboo and I've heard this is impossible. So it is with a good deal of trepidation that I take on the world of sprouting. I like to think of it as hatching rather than gardening. I only have to get the seeds past embryo stage and then I can eat them. Their certain death gives me confidence. I won't have time to kill them through neglect or incompetence.

The GEO Terracotta Planter is a beautifully simple and well-thought out design. It can stack with each layer closed to light for the germination phase or ventilated for air and light to enter once the sprouts begin to show green.

It is mostly sold in European stores, but is now available on-line from Italian Seed and Tool. It's like a Chia Pet with a purpose. (I really hope after spending $40 with shipping that there is a difference.)

Italian Seed and Tool also has an enticing list of sprout seeds that may extend further than the selection in your local health food store. I need to gain confidence so I'm getting started with the basics before branching out to basil, fennel and radish sprouts.