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Wendi Tubbs, Oregon Microgreens

Wendi Tubbs, Oregon Microgreens, has prepared some recipe ideas on a handout available at Coos Head Co-op.

Beth Burback, The World

Sprouts and micro-greens are hot, well they can be a little spicy anyway.

Micro-greens are tender young plants you trim or harvest from the soil to eat. Sprouts are seeds bursting from their shell reaching for life. Dave Robinson's most recent column mentions sprouts for fresh food in the event things go really wrong. So I will do my part to try and teach you this skill. Really think about this, this is a skill that you won't be sorry you learned. You could sprout seeds a jar warmed near your body. And those seeds or sprouts might be mighty valuable currency when a Apocalypse comes.

sunflower seeds

Wendi Tubbs, Oregon Microgreens sprouted from nutrient dense sunflower seeds. Tubbs said sunflower seeds are the most nutrient rich microgreens, containing protein.

Oregon Microgreens

Oregon Microgreens are available at Coos Head Co-op.

Seed spouting requires a little attention or you'll be sorry — intestinal pain sorry. You must rinse your seeds daily. YOU MUST RINSE. I do mine first thing in the morning, when I start dinner and sometimes again later in the evening but I use a tray system that's different than the jar method. 

I have a four tier stacking tray. The trays have little drain holes and ridges to keep the seeds up out of standing water. Water drains down to a collection tray., everything stays moist but not in standing water.

Locally both Bailey's Health Food Center and Coos Head Co-op have a few supplies and seeds. Robinson said in his column you can find sprouting seeds in the produce department of some of grocery stores. I personally have not seen them but I shop like my shoes are on fire, in and out as fast as I can.

microgreen seeds at coos head

Coos Head Co-op has a variety of seeds for sprouting and microgreens.

I like daikon radish, mung bean and sunflower seed sprouts. There are all kinds of seed options, but whatever you choose they should be organic and specifically for sprouting. A lot of information, a good variety of seeds and other supplies are available online at

Find yourself a quart sized canning jar and add a fine mesh (metal or food grade plastic) strainer under a canning ring. Use any jar, a cheese cloth or a scrap of fabric held on with a rubber band if you want, nothing fancy is required. You just need to be able to rinse, swish the seeds around, dislodge husks, and drain multiple times a day. Probably more often than the tray method I use. 

Start with about a tablespoon of seeds in your jar, soak them in water to plump them up — several hours. Pour off the water so the seeds aren't in standing water, lay the jar on its side, spreading the seeds out as evenly as you can. Keep the jar out of direct sunlight and just watch, in a few days you have edible sprouts. Some seeds will get a little white fur but it isn't anything to be alarmed about, just rinse. Scoop off floaters so they don't ferment. It will take a little trial and error to figure out when they are ready, temperature is a factor. When they look ready, if you want to green them up, give them a limited amount of indirect sunlight. Too much sun and your sprouts might get bitter and not all seeds need to be greened.

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Once your sprouts are ready, give them a final rinse, drain and dry as much as you can. A fine salad spinner or lay them on a paper towel but be careful these are very tender shoots. If you rough them up too much they will deteriorate much faster. After they've been dried store them for a few days in the fridge. At this point water is your enemy.

deli sandwiches at Coos Head Co-op

Deli sandwiches are made with fresh locally sourced organic ingredients at Coos Head Co-op.

Wyatt Gieselman

Wyatt Gieselman prepares deli sandwiches at Coos Head Co-op.

If your only sprout experience has been alfalfa sprouts go try one of the pre-made sandwiches at Coos Head, back in the cooler by the deli counter. My personal favorite is the avacado, jack cheese and micro-greens on whole wheat. Yum. Micro-greens generally are available in the produce section. Sprinkle them on your salad, put them on a sandwich, in a wrap, or just eat them! Treat micro-greens like lettuce. Sprouts can be eaten anyway you like, in or on a dish or just a handful for a snack.

Plant based foods have healing properties and/or nutritional values that can be verified by following current research. There is a documentary I recommend for everyone nearing 40, "Fat, Sick and Nearly Dead." This Aussie bloke, Joe Cross was tired of being overweight, feeling terrible and taking a handful of pills daily to cope with his self inflicted ailments. He took his belt by the buckle and lost a 100 pounds by drinking Mean Green for 60 days — Mean Green is a drink mixture of apples, celery, kale, cucumber, lemon and ginger.

You can make Mean Green in the food processor, blenders don't work, I know, I burned up my fancy one. So many of our ailments are caused by our Western Diets, fatty, refined and processed foods. Eat sprouts.