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.

Bottom View

This is an edible mushroom and can vary it taste with opinions ranging from superior to mediocre however it is sold in rural markets in China, Guatemala, and Mexico. The firm flesh is best prepared by cutting the mushroom in thin slices and you will notice that the blue color disappears while cooking and the mushroom becomes grayish in color.

There are other lactarius species that are found in the deep south of the U.S. with orange, blue or green latex and most of that group are edible. However, you should be absolutely sure of your identification of species before eating ANY mushroom. I am grateful to have friends that have experience and expertise in mushroom identification. I recommend that you find someone in your area with the same credentials or locate a local mushrooming club to learn more and have a source for positive identification.