Miss Abigail Says: Teach the Kids to Grow Sprouts

She is finally ready!

She is finally ready!

Miss Abigail knows that depending on the age of your child, the attention span may not be very long.

For those of us who want to instill in our children a passion for gardening, we may need a lesson that takes only minutes to work on, but has rapid results.

Here is the lesson that Miss Abigail has prepared for you. If you read the lesson out loud (with a prim, school teacher voice) you will begin to understand the character of my new friend and logo.

In July- at Abby’s Garden we do not have any fresh salad greens to harvest, so we grow sprouts in jars-in the kitchen- on the counter-where we can see them. We do not have to go outside to do it, we do not even have to get our hands dirty. Ms. Donna tells me that the sprout is the form in which the plant is the most nutritious. I do not know where she gets her information. My concern is that she merely makes it up. However; we chickens just instinctively know that sprouts are very good for us. 

The materials that you will need for each child are as follows : a 1 quart- wide mouth canning jar and a sprouting lid. You will also need some sprouting seeds of your choice. In the beginning, I would suggest using something mild and very fast growing like alfalfa seeds, or mung bean  seeds.

First day-put 1/2 cup of sprouting seeds in a quart jar. Fill fill it with water. You will need to allow the seeds to soak for 12 hours. Set the jar on the counter anywhere in the kitchen where your chick(s) can see it. Your chick(s)  will have to come back to drain the seeds-using the special lid.

Mung bean seeds soaking for 12 hours

Mung bean seeds soaking for 12 hours

Second day-Rinse and drain the seeds 2 times per day. Set the jar on its side, in order to give the seeds room to spread out. You do not want the seeds to dry out completely, but they are not to be under water either. They need to be able to breathe. This is also a good day to start a second jar; ensuring a constant harvest.

See the little tails?

See the little tails?

Depending on the type of seed that you are using, you may see little sprouts at the end of the day.

Third day-My mung beans have really grown! Again rinse 2 times per day. Do you see how  simple this is?

A girl can dream can't she?

A girl can dream can’t she?


Fourth Day-By the fourth day, the sprouts are now ready to eat in salads and on sandwiches. But your chick(s) may want to just eat them on their fingers.

This jar is full

This jar is full


Homework? Here are three books that you may want to click on and take a look at to prepare for future classes with Miss Abigail.

Class dismissed!


About sharinglifesabundance

I am a backyard food producer. I grow 800 square feet of organic vegetables in the desert year round.
This entry was posted in Abigail says, chicks, Classes, Grandkids Growing Goodies, Miss Abigail, Teaching Kids to garden and tagged , , , , , , , . Bookmark the permalink.

4 Responses to Miss Abigail Says: Teach the Kids to Grow Sprouts

  1. tessa says:

    Shared this around and pinned it to my children’s homesteading/gardening board. If you pin this kind of thing a lot, leave me a message and I’ll send you an invite! http://www.pinterest.com/homesteadlady/childrens-gardenshomesteading/

    • Tessa,
      Thank you for your encouraging comment and your pin. I am just learning about Pinterest. Miss Abigail will be appearing on the Thursday evening posts. My thought is that she will be enjoyed by my local evening readers and up in time for my east coast readers to enjoy with their coffee on Friday morning. Though we are early risers, we have a 2-3 hour time difference. This give all the parents some time to decide if they want to share this post with their kids over the weekend.

  2. Arlana says:

    Donna, this is good info. I really believe in sprouting for ourselves and animals. I am wondering if a person can sprout seeds a shorter time than you did with the mung beans, then dehydrate and grind into different varieties of

  3. Arlana,
    Go to the head of the the class! You are correct! Mung beans are soaked and sprouted until only a tiny tail forms. They are then re hydrated and ground into a flour. Though I have not had any experience with this myself; I have been told that this is what is called “pea flour” in some cultures.
    You get a gold star!

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