Sprouting

The Sprout People say their seeds can last centuries "if stored properly." I've had this bag of Lentil, Adzuki and Garbanzo seeds that has been sitting on our kitchen counter for over eight years (don't ask) when recently Alicia motivated me to get back into sprouting.I soaked a half a cup of the seeds for about eight hours, drained and spread them out in clean open spaghetti sauce jars. I made sure to rinse the beans a couple times a day and within forty eight hours, we had little tails... Two weeks later and I now have lots of crunchy Sprouts!I don't use cheese cloth or a cap on the jars -- just fill them with water, drain and put the Sprouts back in their jars.This method helps me pick out the non-performers, of which there were hardly any! Today I enjoyed a handful of Sprouts with WF's Zesty Hummus and Tomato on Whole Wheat Bread.