Trying not to spend extra money at the grocery store? Tired of the same old sandwiches? Looking for some extra crunch and flavor? Kitchen-grown alfalfa or broccoli sprouts may just be the answer! Growing your own sprouts is an easy way to save money in the produce section, bring new tastes to your meals and keep your growing thumb green over winter.

You only need a few simple tools to start sprouts – a bowl to soak them in, a sprouting box or jar, and a towel to put under the sprouting box for drainage.

Photo Credit: Mary Moore

In a few days, your sprouts will be ready to eat.

Photo Credit: Mary Moore

Easy and delicious, beef stir fry is a delicious way to enjoy your homegrown bean sprouts.

Photo Credit: Mary Moore

There are a few ways to grow sprouts. The first thing you need is a container to grow them in. If you want to start simply, you can use a quart-sized canning jar with a plastic screen, which you can often find through many seed catalogs, a seed sprout company or at health food stores. The downside of using jars with drainage lids is they provide less air circulation than other options, so be sure to rinse the sprouts three times each day and drain the water thoroughly to prevent bacteria growth.

Another popular and very effective method is the sprout tray. (My favorite is the Sprout Master™, which you can find online.) This container has holes in the bottom that allow for easy rinsing and draining, as well as increase air circulation among the growing seedlings. Sprout trays often feature dividers, so you can easily grow several different varieties of seeds at one time, and you can even stack the trays on top of each other to take up less room.

To start sprouting your seeds, just soak them in clean tap water for a few hours. (If you prefer, feel free to use filtered or distilled water.) The seeds will swell, signaling the start of the germination process. Place the seeds in your jar or seed-sprouting box, rinse thoroughly and drain. Place the container in an area that doesn’t get direct sunlight, is relatively cool and gets good air circulation. If you’re using a seed-sprouting box, it helps to cover the seeds with a warm, damp cloth. Place the tray on a towel to absorb any dripping water.

Two to three times daily, rinse the sprouts with clean tap water and drain. The seeds will start to grow a white root, which is the part you’ll eat. When the roots are 1-2 inches long, they’re ready to harvest. The smaller seeds, like broccoli or alfalfa, will be ready to harvest in three or four days, while the larger seeds will take up to seven days.

For the best taste, your sprouts should be used as soon as possible. If you’ll be using them over several days, allow the sprouts to dry for a few hours, then place them in a container with a lid and keep in the refrigerator. They should be used within three or four days.

It’s important to keep your sprouting container clean between uses to prevent bacteria or germs from growing in it and then spreading to your sprouts. Many sprouting devices are dishwasher-safe, but be sure to read the instructions on your sprouting container or lid when you purchase it. If you can’t find care instructions, soak your sprout container in a mix of 1 tablespoon bleach to 1 gallon water, scrub the container thoroughly then wash as usual.

When your sprouts are ready, there are so many great ways to enjoy them. Use them in salads to add crunch and flavor, or put them in a sandwich in place of lettuce. One of my favorite ways to enjoy bean sprouts is in this easy beef stir fry that’s great with a side of rice:

Beef Stir Fry With Bean Sprouts

• 1 cup fresh bean sprouts
• 1 small onion, chopped (or ½ cup chopped chives)
• 1 pound of your choice lean cut beef
• ¼ cup red wine of your choice
• 2 tablespoons olive oil (for the marinade)
• Salt and pepper (to taste)
• 1 tablespoon olive oil (for the stir fry)

Using a sharp knife, carefully trim any fat off the steak. Place the meat in covered container with the red wine, olive oil and salt and pepper to taste. (If you have a favorite prepared marinade for steak, feel free to use that instead.) Place it in the refrigerator and allow it to marinade for a couple of hours.

After the steak has been marinated, place it in a skillet on high heat and sear the meat on both sides. (The meat will be brown on the outside but still be red on the inside.) Set it aside, lower the heat on the stove, and add 1 tablespoon of olive oil to the pan. Add the bean sprouts and onion (or chives) and sauté. While the sprouts and onion are sautéing, slice the beef into thin strips against the grain. Add it to the pan, then gently stir until the beef is about medium rare. Serve over rice and enjoy!