I have enjoyed learning about wildcrafting or foraging for food but there are seasons when these edibles are scarce. When acquiring provisions for emergencies such as power outages, inclement weather, or food chain interruptions, dry goods are preferred as they have a good shelf life and seeds can provide greater nutrition. A sprouted seed is like taking a “live” vitamin. When you can’t grow plants in a field you can sprout seeds indoors any time of year.

Sprouted seeds include broccoli, celery, chia, clover, fenugreek, radish, kale, and onion. Beans or legumes can be sprouted as well and include adzuki beans, chickpeas, green peas, lentils, mung beans, and soy beans. It is best to buy seeds specifically sold for sprouting as they are untreated and chemical free. Ordinary seeds can sometimes be used but are more risky.

There are two methods for germinating seeds, one is in water and the other is in soil. Seed and bean sprouts that we see in the store are germinated in water and “Micro greens” are germinated in soil. The sprouts take about a week and micro greens can take 1 to 3 weeks but are more developed. You can eat the seed and stem of seed sprouts whereas micro greens are harvested above the soil so you can eat the stems and leaves.

I have only raised seed sprouts and find it fascinating. One teaspoon of alfalfa seeds will fill a whole quart jar when it is ready to eat! I began by soaking the seeds in water overnight then rinsing them a couple times a day. I kept the jar in a kitchen cabinet so they were in a warm dark place. Because bacteria grows in the same environment it is important to keep the seeds rinsed throughout their germination. You can use a coarse cloth or strainer to cover a jar to retain the sprouts while emptying the water.

The sprouting process makes it easier for a body to absorb nutrients because it breaks down a seed and that means less work for your digestive system. I use mine in sandwiches or salads but they can also be cooked. In any event they are a nutritious food that can be raised in an emergency or just because you enjoy them during good times.

Start this project by selecting the largest clean leaf and pluck it off where the stem meets the branch. On the stem, estimate a distance of about 2 inches away from the leaf and break off the end. To accomplish this I pinch the stem with my fingernails while rotating my hands in opposite directions. Some folks may prefer to cut it off with a knife or scissor accessory blade. Then break the remaining stem into 2 – 1 inch pieces. This creates 2 pins that will be used to hold the folded leaf parts together and can be temporarily held between your lips in ready position for installing during the next step of folding the leaf.

For esthetics, I prefer to fold the leaf with the top surface facing outward. To begin, position the stem edge facing upward with the underside facing you. fold the upper left lobe inward, aligning the bottom of the lobe at the same level as the notch on the opposite side, then lift the bottom 2 lobes up, making a horizontal fold line connecting the left and right notches. These folded parts become tabs that overlap and are joined by stitching one of the stem pins in and out of the leaf tabs. Repeat the process with the right upper lobe, tucking it under the bottom tab and joining it with the remaining stitched pin.

This is definitely a short term implement but can be easily and quickly constructed whenever it’s needed. Click HERE to view a video to see how it’s done.