How to grow soy at home

The soybean growing business has a good profitability of 25%. Profitability can be increased by using the purchased “soy meat” extruder, a compact piece of equipment that processes soybeans.
Nowadays, a fairly popular farming business is the cultivation of soybeans. In this article, we will consider all the subtleties and features that must be taken into account when growing soybeans.

General information and benefits of soy

Soy is one of the most popular crops preferred by breeders. This plant of the legume family has many advantages, including the following:

1. High productivity.
2. The ability to grow on any type of soil, except sandy.
3. The fruits of soybeans contain a large amount of vegetable protein.

Soybeans are in high demand, despite the fact that their cost exceeds the price of wheat, since it is less prone to price increases. Soybeans and their processed products are becoming more and more in demand, parallel to the growth of poultry meat production and the development of livestock and pig breeding, because growing soybeans is profitable - this is a highly profitable business. But, like any other direction in business, the cultivation of soybeans has certain features that cannot be ignored.

Application and use of soybeans in the food industry.

Application of soy beans

The use of soy is very diverse:

1. Various dishes are prepared from soybeans.
2. Soy is used by food manufacturers - it is included in protein products for vegetarians, cheeses, sausages, cutlets, soups and others.
3. It is an excellent food that farm animals adore.
4. Soybean seeds are used to make soy flour, which is used to make soy meat.
5. Soybean seeds are used to produce soybean oil - recognized as the best vegetable oil.
6. White soybean seeds produce soy milk.
7. Fermented soy is used to make liquid soy sauce.
8. Pressed beans are used for the production of soybean meal.

Some features of growing soybeans

Soy is a culture that requires careful attention to itself and the creation of special conditions that are optimal for its growth and development.

Main phases of soybean growth

The main phases of soybean growth are as follows:

1. Germination is the period from the sowing of the seeds to the emergence of the first shoots;
2. Seedlings - the period from the appearance of the cotyledons to the opening of the primordial leaves;
3. Then the first triple sheet is formed;
4. Branching start;
5. Buds appear;
6. The beginning of flowering;
7. Beans are forming;
8. Seeds are poured;
9. The fruits ripen.

Conditions for good growth and development of soybeans

If conditions are favorable, soybeans will give the first shoots as early as 6-9 days after sowing. When the seeds are poured, the soybean stops growing, and when the beans ripen, the leaves are shed by the plant. Most soybeans are distinguished by the fact that their ripe beans do not crack and the plants do not lodge, making harvesting easier.

By a strange coincidence, a fairly widespread opinion is that soybeans are considered an unpretentious plant. It's not like that at all. soybeans are light-loving and heat-demanding crops.

If soybeans are grown in insufficient light, its stems begin to lengthen, the cuttings of the leaves become longer, and this prevents the formation of lateral shoots and fruits, leads to the fall of the ovaries that were formed by the plant earlier in their lower parts.

Soy is most demanding for heat during the flowering phases and when the fruits are forming. The optimum air temperature during these periods of time should be + 21-22 ° С. If the air temperature drops to + 14 ° C and below, the plants stop growing and developing.

Rules for the favorable cultivation and development of soybeans.

As the growing season begins and ends, the plants require less heat. In addition, it is during this period that soybeans can relatively easily tolerate frosts (when the air temperature drops to –2-3.5 ° С.

But not only light and heat are necessary for normal development of soybeans. This legume requires a lot of moisture, however, this parameter is also influenced by the growth period.

In the initial period of growth, before flowers appear, soybeans are relatively drought tolerant crops. But a lack of moisture can have a negative effect on the productivity of plants, the lower beans will develop worse.

And if you do not provide sufficient moisture during the period when soybeans bloom, form ovaries and plant seeds are poured, do not expect that you will get a large harvest.

When there is an intensive development of the green mass, the area of ​​the plant from which moisture evaporates becomes larger, therefore, when the soybeans begin to bloom, the need for a large amount of moisture also increases.

When the flowering period comes and the beans are formed, the plant is demanding not only for watering - it needs moist air. If the air is of low humidity and closer to dry during flowering and the formation of soybeans, new flowers and beans will not appear, but, on the contrary, the plant will discard those that have already formed.

Development and maturation of soybeans.

Experts recommend sowing soybeans in fields that are free of weeds and have optimal reserves of nutrients and moisture. Do not forget that in order to get a good harvest, this plant must receive everything it needs: regular and abundant watering, as well as nutrients, the amount of which must exceed 2-3 times the amount of nutrients needed for crops.

This means that the soil on which the soybeans will be grown must be made fertile and cultivated, otherwise you will face additional and considerable financial costs for the purchase of the necessary fertilizers in large quantities.

Soy does not show preference for soil types, but neutral or slightly acidic soil is considered ideal, the pH of which is in the range of 5.5-6.5, well-permeable to water, in which there are large amounts of phosphorus, humus and calcium.

Fields and regions favorable for growing soybeans

Soybeans, like all legumes, are considered a valuable crop in a crop rotation. It is sown in the fields in which cereals were grown in front of it (in the fields with winter wheat). It grows well after corn, sugar beet, potatoes, perennial grasses.

Fields that were previously sown with other legumes, perennial legumes, cabbage crops and sunflowers are considered unsuitable, since these plants can spread bacteriosis and other diseases.

Some crops are susceptible to sclerotinosis (these include rapeseed, soybeans and sunflowers), so their rotation should not exceed 33%.

After harvesting soybeans, the fields where it was grown can be sown with winter wheat. Suitable for this and other crops, corn, rapeseed, fodder and vegetables.

Due to the late harvesting of crops, which are characteristic of some regions of our Russia, it is not possible to grow winter crops after soybeans.

After growing soybeans, the soil becomes poor in nutrients, so be sure to keep in mind that sowing this crop in the same place should not be earlier than after a couple of years. For this reason, those who grow soybeans have to regularly look for a new crop area every year.

In regions that are suitable for growing soybeans, it is necessary to choose the right varieties for sowing this crop. The Krasnodar Territory and the Far East (in the Amur Region, Primorsky and Khabarovsk Territories) have a larger number of sown areas - more than 80%. The main varieties of soybeans are cultivated here, including Venus, Primorskaya and others.

The Middle Volga region is also suitable for growing soybeans of Sawer varieties from 1 to 7.

In the central zone of our country, soybeans of early and mid-season varieties are sown: Belgorodskaya, Svetla, Radiant.

The most early ripening and giving high yields are the following soybean varieties: Belor, Okskaya, Mageva.

The most favorable conditions for the growth and development of soybeans have been created in the North Caucasus, therefore, the yield in this region is 40-45 centners per hectare.

In the regions of Primorye and the central zone of Russia, there is no way to provide soybeans with optimal conditions, therefore, the yield value is much less - 20 centners per hectare.

The Ural regions with a drier climate are distinguished by even lower yields - no more than 15 centners per hectare. In these regions, wheat gives about the same indicators of wheat yield. Considering that soybeans contain three times more protein than wheat, growing soybeans is more profitable.

Difference between soybean varieties

There are different varieties of soybeans that require different agro-climatic and natural conditions for their cultivation, and also have different purposes.

Proper care, planting and growing of soybeans will certainly bear fruit as a rich harvest ..

Some varieties of this crop are grown for use in oilseed fodder production or in food production, which is focused on the production of soy proteins.

In addition, soybean varieties differ in the following parameters:

1. Purchase cost;
2. Composition;
3. The ratio of the main components of the grain;
4. Productivity.

On the territory of our country, the cultivation of genetically modified soybeans is prohibited, which is widespread in foreign countries, since it is not a demanding crop and is cheaper than ordinary soybeans.

How to properly grow soybeans

Before sowing soybeans, proper preparation of the field is necessary.

Proper soil preparation for sowing soybeans

First, in the autumn season, you need to carry out a couple of stubble cultivation, the depth of which should be about 10 cm, and apply fertilizer for plowing.

If this field was previously used for growing grain crops, then fertilizing the soil should be carried out to a depth of 22-25 cm, and if for growing corn, the depth should be 25-30 cm.

When early spring comes, harrow the soil using heavy, medium or light harrows across or at an angle to the direction of plowing.

It cannot be said that the pre-sowing treatment of a field for soybeans is very much different from the treatment of fields for planting other leguminous plants - they are similar.

The main purpose of processing is to remove weeds from the field and maintain the necessary moisture in it.

If you did not manage to level the field in autumn, which was overgrown with weeds and carrion, if the past winter was long and cold, then at the onset of spring it is necessary to cultivate the field to a depth of 6-8 cm and subsequent rolling.

Carrying out these works contributes to an increase in the temperature of the sowing layer by two degrees and stimulates the germination of weeds, which are then easy to remove.

Presowing cultivation, which is carried out to a depth of 5 cm across or at an angle towards previous cultivations, requires the use of steam or beet cultivators with flat-cut tines.

The field prepared for sowing is made as even as possible, each earthen lump is broken. This is necessary because in soybeans, the arrangement of the beans is quite low, and when the surface is uneven, harvesting is difficult. The ridges should not exceed 4 cm, and the furrows should also be no more than 4 cm deep.

Fertilizing the soil after sowing soybeans

After sowing, before emergence, it is necessary to add herbicides to the soil, using harrowing, the minimum depth of which should correspond to 3 cm. Ring-spur rollers can also be used to increase the effectiveness of nitrogen-fixing bacteria.

If the appearance of rhizome and konerostkovy weeds is noticed on the field, then pre-sowing treatment is not carried out, since they wait until the wheatgrass grows up to 10-15 cm, and then sowing is carried out.

When 3-4 days have passed after sowing, when soybean shoots have not yet appeared, the field must be processed using the roundup herbicide of continuous action. Fertilizers are consumed in the following quantities:

1. Nitrogen - from 10 to 20 kg per hectare;
2. Phosphorus - 15-30 kg per hectare;
3. Potassium - 25-60 kg per hectare.

Soybean seed preparation before sowing

Before sowing soybeans, it is required to prepare not only the field, but also the seeds themselves. The seeds are pickled, and before the sowing process itself, they are grafted using nodule bacteria (rhizotorfin).

Inoculation of soybean seeds is not possible with conventional dressing machines, since rhizotorfin consists of rather large particles that cannot pass through the nozzle and filter of conventional machines, and if rhizotorfin is used in the form of a liquid, this is difficult to do.

Some farmers use concrete mixers for inoculation, others use a truck body and then break up the resulting lumps in the planter. The working solution is consumed in the amount of 70-80 liters per ton.

Rhizotorfin is not used by all farmers. Instead, ammonium nitrate is introduced into the soil. This method affects the increase in the cost of production, however, thanks to it, a high yield rate is provided.

Soybean sowing process

Soybeans are sown in the second half of April (usually the third decade of the month) or in the first and second decade of May, when the soil warms up to 10-15 ° C.

First, the sowing of late-ripening varieties is carried out, and then - of early-maturing ones. The sowing depth of soybean seeds should correspond to 450-700 mm. It is necessary to leave a distance of 0.4-0.6 meters between the rows.

The seeding rate of a crop is influenced by the following parameters:

1. Plant variety;
2. Sowing method;
3. Weed control method.

The average planting density is 35 to 40 seeds per meter. If the row spacing is increased, then the sowing rate is increased by 10-20%.

Crop care after germination

As soon as the first shoots appear, you need to constantly weed, destroy weed plants, and also loosen the aisles.

When 5-6 true leaves appear, it is time for soybeans to bloom. During this period, it is necessary to introduce nitrophoska (mineral nitrogen-phosphorus-potassium fertilizer) into the soil.

Watering and feeding the plant during the development of soybean seedlings.

Ripening of soybeans occurs at various times, from 85 days to 245. The ripening period is influenced by the crop variety and the climatic conditions of the region in which it is grown. Ripening of early soybean varieties occurs at the end of July, and late ones - by the beginning of October.

Harvesting soybeans

Soybeans are harvested after the leaves fall and the beans turn grayish. Before digging up the site, it is necessary to pull out the stems of the plants, bury the fallen leaves in the ground (this way they will rot faster and turn into fertilizer).

Before threshing the soybeans, they are laid out in the sun. From the sun's rays, the fruits are opened or husked, which then must be winnowed and poured into bags.

Storing soybeans

Soybeans are stored in conventional arches. The main condition for storage is the humidity parameter - it should not exceed 15% (the optimal humidity value is 12%). If the soybean fruits are too wet, they are dried, for which special equipment is used, drying on which is considered a rather costly process, which greatly increases the cost of the finished product.

The following main indicators affect the yield of soybeans:

1. The region in which the crop is grown;
2. Soybean variety;
3. Weather.

If the crop is not watered, the average yield will be 10 centners per hectare, and if soybeans are provided with timely and sufficient watering, the yield increases to 25 centners per hectare.

The highest yield indicator, regardless of the region of growth, is distinguished by early soybean varieties. Experienced farmers have long known that sowing and growing soybeans is not a very difficult process. It is much more difficult to harvest the resulting crops. Soybeans are harvested using harvesters.

The harvest of soybeans must be harvested in a short time (some varieties of crops require this to be done in 3-5 days). Otherwise, the beans begin to crack and crumble to the ground. However, even having a sufficient amount of equipment necessary for harvesting, it is not easy to have time to harvest it in such a short time.

Theoretically, the productivity of one combine per day is a maximum harvest of 20 hectares, provided that the field has been properly cultivated and that weeds do not grow on it.

In practice, the productivity of the equipment is much lower - harvesting a maximum of 5 hectares per day. At the same time, crop losses are significant. When harvesting, make sure that no plant stems fall into the drum of the combine - the machine may break.

Soybean growing equipment

To start a soybean farming business, you need the following equipment:

1. Pneumatic seeder (it is allowed to use a seeder that sows sunflowers, grain or beets).
2. Cultivator.
3. Equipment used for inoculation and harrowing.
4. Harvesters, which are used for harvesting.
5. The extruder used to produce soy "meat" is a product that is in great demand among consumers.

How to sprout soy at home

How to sprout soy at home

The beneficial properties of soy are manifested not only in the usefulness of its seeds, but also in the sprouts, which are distinguished by their rich chemical composition.

They contain many useful and necessary for the normal functioning of the body vitamins and minerals, so this product is recommended to be included in the daily menu.

It acts as the main source of amino acids, and regular consumption of soybean sprouts helps to activate metabolic processes, reduce cholesterol levels, improve liver and brain function, and stabilize psychological balance.

How to sprout soybeans yourself

In order to germinate soybeans, it is necessary to use exclusively natural seeds, modified ones will not work. Grain-free sprouts are used in food.

To germinate soybeans, you first need to decide on the required amount of plant seeds that you need to germinate. The seed must be sorted out, excluding damaged, broken specimens.

The prepared grain must be placed in a suitable container: a jar, a bowl, a plastic tray, and filled with an amount of water, which is several times larger than the volume of the seeds. It is recommended to place the vessel in a room that is protected from direct sunlight, but at the same time the air temperature in the room should be within 22 degrees.

After twelve hours, the seeds of the plant must be thoroughly rinsed, and the liquid that remains can be watered with indoor flowers as fertilizer. The next step is to dry the washed beans.

Prepared seeds must be spread in a thin layer on a damp cloth or napkin.

From above, they can be additionally moistened and placed in a warm room that is protected from direct UV rays.

Twelve hours later, it is necessary to repeat the procedure for washing the soybeans with water, but at the same time it is necessary to be very careful, because at this stage the first sprouts begin to appear. It is also recommended to rinse and replace the cloth bedding.

If inactive grains that have changed color are found, they should be removed. Such manipulations must be carried out until the soybean seedlings reach the required size.

The duration of the entire germination process, from the first to the last stage, is about five days.

During this period, the soybean sprouts reach five centimeters in length and are ready, they must be thoroughly washed before use.

Store sprouted soybeans in the refrigerator. periodically rinsing it with drinking water.

Soybean sprouts are characterized by a variety of chemical compositions. They contain vitamins of group B, C and carotene, iron, potassium, magnesium, phosphorus, calcium, zinc.

In some countries, this product is effective in the fight against vitamin deficiency. In addition to amino acids, hatched soy is a source of fiber, macro and microelements.

These substances enter the body and help to strengthen the immune and cardiovascular systems, improve the functioning of the pancreas, and are also a prophylactic agent for oncological formations.

Soy sprouts are actively used in cooking; one of the popular dishes is

Bell pepper salad

It can be eaten at any time of the day, it is simple, light and healthy, and also easy to prepare. To begin with, you must first prepare the main component - sprouts, which will need about 0.5 kg. They need to be rinsed and held in boiling water for a few seconds.

The next step is to prepare the vegetables. Fry two onions in sunflower oil until transparent. In the same way, one bell pepper is prepared, preferably red, this will add brightness to the finished dish.

A glass of asparagus beans is also fried, which must first be chopped into pieces about three centimeters in size.

Vegetables should be cooked until crisp. A teaspoon of chopped coriander is added to a pan with fried vegetables.

When the process of cooking vegetables is complete, boiled soy sprouts are added to them, as well as spices: soy sauce, red ground pepper, chopped garlic, salt to taste.

The contents of the vessel are poured into a salad bowl and left in a calm state for a quarter of an hour. The salad is ready to eat.

If you want, you can sprout soybeans and sell them to the population. Great idea for a home business, right? Just like growing petunia seedlings for sale.

Soybean sprouts benefits and harms: composition, properties, recipes

Sprouted soybean sprouts have a richer biochemical composition than dry beans. Their use increases the amount of trace elements, amino acids, vitamins and biologically active components in the diet. Soy sprouts are traditionally used in Asian cuisine as an ingredient in salads, noodles, soups, but have recently gained popularity all over the world.

Soybean sprouts: what is it

Soybean sprouts are obtained by germinating dry seeds in a humid environment. To do this, they are either poured with water, or placed under gauze abundantly moistened with water, folded several times. Under such conditions, the beans first swell, and then germination begins in them.

We can say that the beans, once in conditions close to spring, are preparing to grow and break up from the ground.

This process is accompanied by the splitting and transformation of complex compounds of proteins, carbohydrates and fats into simpler forms that are easily assimilated by the formed plant.

Soybeans benefits and harms

In appearance, this product resembles the sprouts of many other cereals and cereals. The sprouts form as straight or curled white pods without a characteristic odor. They are very juicy and crunchy when chewed. There are very few aromatic components in the composition, so the sprouts have a traditional herbaceous taste. Caloric content does not exceed 40 kcal per 100 grams.

The chemical composition of the product is represented by a variety of vitamins, amino acids and fatty acids. The basic nutrients are presented in the following approximate proportions:

• fats - 20 g;
• proteins - 36 g;
• carbohydrates - 30 g;
• vitamin A - 1 mcg;
• vitamin B6 - 0.4 mg;
• vitamin B9 - 375 mcg;
• vitamin C - 6 mg;
• calcium - 277 mg;
• magnesium - 280 mg;
• zinc - 5 mg;
• iron - 15.7 mg;
• phosphorus - 705 mg;
• potassium - 1800 mg;
• sodium - 2 mg.

Sprouted soy benefits and harms

The beneficial properties of soybean sprouts are formed by the enriched vitamin and mineral composition.

Due to the fact that many substances are converted into simpler compounds during germination, the body spends less energy on processing them.

As a result, the body receives very useful substances that are quickly absorbed. Because of this, the most obvious recommendation for eating sprouts is seasonal vitamin deficiency.

The beneficial effects of soybean sprouts:

• Due to the high fiber content, digestion is improved, the cavities of the digestive organs are mechanically cleaned from ballast, carcinogens and toxins are absorbed.
• The presence of lecithin in the composition helps to prevent gallstones and plaques on the walls of blood vessels.
• Due to the presence of choline (vitamin B4) in the composition, the restoration of brain cells and nerve tissue is stimulated.
• It is believed that regular consumption of soybean sprouts in food helps to strengthen memory and improve cognitive abilities.
• The low calorie content of soybean sprouts allows them to be effectively used for weight loss. The diet is not burdened with extra calories, but remains rich in minerals, vitamins and biologically active components.
• The diverse composition helps to improve metabolism, improve the nutrition of internal organs and systems with the substances they need.
• Due to the beneficial effect on the nervous system, sleep and memory improve, irritability, distraction and fatigue go away.

The only exact contraindication to the use of sprouts is intolerance to soy and its derivatives. Therefore, it is recommended to add a natural product to the diet of children, schoolchildren, the elderly, pregnant and lactating women.The latter, in any case, should first obtain approval for the use of sprouts from their supervising physician.

How to cook sprouted soy at home

How to cook sprouted soybeans

First of all, for self-sprouting of soybeans, it is necessary to select high-quality raw materials, throwing out damaged and broken seeds. And they germinate in the following order:

1. The beans are scattered in an even layer of a couple of centimeters on the flat bottom of a plastic tray, bowl or jar.
2. Soy is filled with water at room temperature, which should be 2-3 times more in volume.
3. The container with seeds is removed in a warm room without direct sunlight. The optimum air temperature in the germination room is + 22˚C.
4. After 12 hours, the water is drained, and the beans are thoroughly rinsed with cool water.
5. Soy is dried using a paper napkin folded several times.
6. The beans are evenly spread over a damp cloth and, if necessary, additionally moistened from above.
7. Those who are humidified are removed to a warm room, but without direct sunlight.
8. In the next 12 hours, the first shoots should appear, and after the period has elapsed, the procedure with rinsing and laying on a wet surface should be repeated.

If in the process of germination appear inactive seeds that change color, they should be thrown away.

The washing and germination cycles alternate until the sprouts reach the length that suits the owner. As a rule, this process takes no longer than 5 days.

On average, during this time, the sprouts gain up to 5 cm in length. It is believed that such greens have the highest concentration of nutrients.

Soy sprouts: recipes

It should be remembered that the sprouted beans themselves cannot be consumed. In the process of germination, they, firstly, lose a significant part of useful substances, and secondly, they become poorly suitable for consumption. You need to tear the greens from the seeds and eat only them.

Another important rule is not to consume raw sprouts.

Before cooking sprouted soybeans and eating it, it must be blanched in boiling water for a couple of minutes. Traditional eating options are adding soy sprouts to Asian salads and noodles. The cotyledons are always removed before serving.

Chinese, Korean, and Japanese cooking also allow for toasting and sauces.

Sprouted soy salad: a recipe with eel and chukka

Soy sprouts salad

This recipe requires fried unagi eel, which is not cheap. However, the final dish is not inferior to the restaurant options, not in terms of taste, nor in the beauty of serving, and even more so in terms of price. For cooking you will need:

• chukka salad - 80 g;
• eel - 100 g;
• soybean sprouts - 60 g;
• fresh cucumber - 50 g;
• carrots - 50 g;
• sweet pepper - 100 g;
• lettuce leaves - 80 g;
• ginger root - 5 g;
• lime - 1 pc.;
• chili pepper - 1 pc.;
• hondashi broth - 2 ml;
• sesame oil - 20 ml;
• soy sauce - 10 ml;
• sugar - 5 g;
• sunflower oil - 40 ml;
• fried sesame seeds - 3g.

Preparation:

1. Mix sunflower and sesame oil, soy sauce, hondashi, sugar, sesame seeds.
2. Add ¼ lime juice and half of the zest to the mixture. Add ginger cut into small strips and two thin slices of chili there.
3. Chop the cucumber, peppers and carrots into thin strips. Mix them with lettuce leaves, add chukka and sprouts, pour over the dressing.
4. Cut the eel into slices and place on the salad.

Vegetarian Soy Sprouts Salad with Peanuts and Seaweed

Vegetarian salad with soy sprouts and seaweed

Ingredients:

• cucumber - 1 medium;
• carrots - 1 medium;
• lemon - ½ pc.;
• seaweed - 200-220 g;
• raw peanuts - 60 g;
• green salad leaves - 50 g;
• walnut oil - 30 ml;
• soybean sprouts - 50 g;
• salt, ground black pepper.

Preparation:

1. Cut the peeled cucumber and carrot into strips.
2. Rinse the lettuce leaves, pat dry with a kitchen napkin, and cut either into small pieces or into strips.
3. Mix nut butter with squeezed lemon juice.
4. Fry the peanuts in a skillet without oil.
5. Combine all prepared foods and soy sprouts.
6. Top the salad with lemon-nut dressing, pepper and salt.

Korean sprouted soybean salad: recipe

Korean soy sprouts salad

The most popular way to prepare and consume this product is Korean soybean sprouts. The recipe is extremely simple, and the dish is easy to store for several days (although it is better to act faster). For cooking you need:

• 0.5 kg sprouts4
• 1 medium onion;
• ½ head of garlic;
• ginger root (cut 1.5-2 cm);
• 3 tablespoons of soy sauce;
• 2 tablespoons of sunflower oil;
• 1-2 tablespoons sesame seeds (raw);
• a spoonful of balsamic vinegar;
• cilantro or parsley;
• ground black and red pepper, salt.

How to cook:

1. Boil the sprouts in boiling water for 1 minute. Drain the water and rinse the product with cold water.
2. Heat the oil overnight, fry the sesame seeds until blush (but do not let it burn, otherwise the salad will taste bitter).
3. Fry the onion, cut into half rings, in the same place until light transparency.
4. Combine soy sauce, balsamic vinegar, minced garlic, and black pepper to make the dressing. For a more spicy dish, you can add red pepper to taste.
5. Rinse the herbs, shake off the water, chop. Finely chop or grate the peeled ginger root. Add it and herbs to the dressing.
6. Mix the sprouts and fried onions, season with the prepared mixture, mix well and check for salt.
7. Leave the salad for a good flavor and aroma mixing for a couple of hours.

How to sprout soy at home: what you need to know

How to sprout soy at home is a healthy and valuable addition to your dinner table. In the cold season, especially when vitamins are not enough, it will be very helpful. It contains tens of times more enzymes - enzymes, protein molecules than vegetables.

Chemical composition and benefits

Soy benefits

Soy contains useful minerals: potassium, calcium, iodine, magnesium, sodium, phosphorus, iron many times more than wheat bread. An effective remedy in the fight against vitamin deficiency.

Vitamin C is lacking for exceptional health benefits.

Lecithin burns excess fat, restores brain cells, nervous tissue in general, increases the efficiency of intellectual work; keeps the body young for a long time.

Phospholipids cleanse the biliary tract and liver from excess fat. Soy reduces cholesterol, normalizes blood sugar levels, has a beneficial effect on the body of a diabetic, and promotes weight loss. Soy contains carotene, it is excellent for vegetarians, it is useful for people who are allergic to animal protein. Isoflavones reduce the incidence of breast cancer.

Percentage in numbers:

• Protein - 40%. Not inferior to animal proteins, well absorbed;
• Fat - 25%;
• Carbohydrates (soluble sugars - glucose, fructose, sucrose) - 20%;
• Water - 10%;
• Fiber - 5%.

Soybeans contain more oil than its closest relatives (3 times than peas). Why sprout soy at home? - the surprised reader is curious.

Many dietary dishes are prepared from them: various salads, seasonings for soups, stew with the addition of water, and fried.

Due to the lack of its own taste and smell, it can replace almost all products: milk, meat, vegetables.

Soybean sprouting recommendations

Growing in a glass jar

Growing soybeans

To get high-quality sprouts, you need to take natural beans: large and uniform in volume. The seeds need to be sorted out, damaged ones removed. Grain can be placed in glass, plastic, earthenware dishes, as well as in a flower pot.

Leave the prepared material in a cool room (temperature 20-23 g is allowed) away from direct sunlight. From 100 grams, a harvest of half a kilogram is expected.

• 1 day. Wash half a glass of seeds, put in a glass jar. Pour in 4 glasses of water. If the water is chlorinated, it should be allowed to stand for 3 hours, boil or filtered. A still canteen is also suitable.
• 2nd day. Most of the seeds swelled, their volume doubled. The water needs to be poured, the seeds are removed on a tray and reviewed. Those that have not swollen will no longer germinate. So that they do not spoil the whole batch, they should simply be thrown away. Put the prepared mass back into the jar, cover with two-layer gauze, secure with an elastic band. Place the jar on the wire rack at a slope for better aeration and for the remaining water to drain out. Rinse the contents of the can twice without opening the container. Install tilted. The first seedlings appear.
• Day 3. Rapid growth will be seen. Repeat the previous procedure several times and install the container also at a slope.
• 4th day. The volume of seeds increases, sprouts hatch. Repeat washing 2-3 times.
• Day 5. When the seedlings reach 4-5 cm, a final rinsing follows, moldy, longer shoots and cotyledons are removed. The seeds are soft, easy to knead in the fingers, the taste is delicate, sweet, juicy, reminiscent of the taste of green peas.

Growing sprouts in soil

To get a rich harvest or for decorative purposes, you can germinate seeds in the soil on a windowsill.

Wet the beans and leave until morning. Cover with a damp cloth and hold for 2 days. Buy soil at a gardening store. When the seeds germinate, they must be carefully washed and placed in a pot. Sprinkle lightly with earth so that they quickly find their way to the sun. The planted beans need to be looked after as a houseplant: water, feed, monitor the balance of the soil.

Soybean sprouts can be germinated at home and in clay or flower pots with a hole in the bottom. A piece of soft cloth is placed there, beans on top, previously soaked in cold water, and on top - a rag to protect from light. Sprinkle with water 2-3 times, warmer in cold weather.

Sprouts salad with bell pepper - recipe

Sprout salad

Throw fresh washed sprouts into boiling water and immediately remove them in a colander. Cut the onion into half rings, fry in vegetable oil.

Peel the red bell pepper, cut into large strips, brown separately in a pan. Combine vegetables, add coriander, sprouts and then other spices: ground red pepper, garlic, salt to taste.

The prepared salad is transferred to the dish and it will be ready to eat in 10-15 minutes.

In addition to soybeans, wheat, oats, barley, beans, and other cereals are successfully germinated. They are used as dietary meals; in cosmetology for nourishing and rejuvenating the skin, improving the structure of the hair.

So, sprouting soybeans at home is not difficult. You should adhere to the instructions and rules of cultivation.

Sprouted soy - recipe:

♦ Heading: Useful products.

Sprouted soybeans - delicious and incredibly healthy

By the end of winter, our body begins to experience an acute deficiency of vitamins and essential trace elements. As scientists have established, vitamin complexes are practically useless and play the role of a placebo. So is it worth spending money on them when you can get a tool that ideally helps to cope with vitamin deficiencies faster and cheaper?

We are talking about sprouted soybeans, which are not yet very common in our country, but incredibly popular in Asia.

Why sprouted soybeans are good for

By eating this simple natural product, you can completely saturate the body with missing vitamins and minerals. This culture has been used in the East since ancient times as a health remedy; sprouts are added to salads and main dishes.

Sprouted seeds of soybeans, which belongs to the legume family, perfectly and effectively cleanse blood vessels, ridding them of excess cholesterol, improve sleep, relieve irritability and nervousness, and also normalize metabolism, helping the liver.

Sprouted soybean sprouts are recommended for use by children, the elderly and sick people, women during pregnancy and lactation, as well as people who are busy physically or after intellectual fatigue. For their biological power and medicinal properties in Asia, soybean sprouts are called "live food".

In terms of biochemistry, the essence of the germination process is that proteins are converted into amino acids, starch is converted into malt sugar, and fats are converted into fatty acids. It is in this split form that all nutrients are much better digested by the body.

Nature "disposed" very wisely, making it so that at the time of germination of the plant all vitamins and minerals are extremely activated. So, vitamins C and group B during the growth period become 5 times more!

What do soybean sprouts contain?

By introducing sprouted soybeans into your diet, it will not be superfluous to find out all the advantages of a new product.

In terms of its chemical composition, sprouted soybean sprouts are rich in:

• vitamin C, provitamin A, vitamins of group B, as well as microelements - iron, cobalt, selenium, potassium, calcium, magnesium, zinc. They contain even rare substances in plants - manganese, copper, cobalt, fluorine and phosphorus;

• high quality vegetable protein containing a full set of essential amino acids that are easily assimilated by the body;

• choline, which contributes to the active restoration of the cells of the meninges and nerve tissues, normalizing their work. Thus, it affects the improvement of memory and concentration;

• fiber that stimulates intestinal motility, its cleansing from toxins, carcinogens, free radicals and cholesterol. Soybean sprouts are a kind of "champions" in terms of the content of coarse fibers, their fiber supply exceeds 30% of sprouted wheat and sunflower;

• Lecithin, which prevents the formation of gallstones and cholesterol plaques, which is an invaluable prevention of cholelithiasis, cardiovascular and oncological diseases.

At the same time, the calorie content of soybean sprouts is only 31 calories per 100g.

How to sprout soybeans yourself

If there are no soy sprouts on sale, you can do it yourself. To do this, you need to take about half a glass of seeds (check with the purchase if they are unmodified), rinse in cool running water, sort out, removing low-quality ones, place in a small container and fill with water, at the rate of 6 hours of water for 1 hour. seeds. Then place the dishes with seeds in a semi-dark and warm place.

After 12 hours, rinse the sprouts well again, remove the seeds that have not sprouted. By the way, it is good to water flowers and seedlings with soy water. Spread the hatched beans in one layer on a thick napkin and moisten it, but so that they are not flooded with water. Place the napkin on a tray or large plate in a warm place away from sunlight.

Repeat the last procedure every 12 hours for 5-7 days, and you will end up with sprouts 4-5 cm long, ready to eat.

Dip the sprouts in boiling water for 1-2 minutes, then put them in a glass jar and cover with salted water, in which they were blanched. Put in the refrigerator, they will be stored in this state for about a week.

Add soy sprouts to salads, side dishes, cottage cheese and cheese dishes, and seafood. It will be very tasty and incredibly healthy.

We recommend examining the effects of baking soda on the body when using it in our other article.

How to germinate seedlings correctly and eat them?

Hi friends! Vladimir Zuikov is in touch. Today we will continue the topic.And in this article I will share with you how to germinate and use sprouts, how much to eat, how to cook and how to store them properly. There will be a lot of information, something like mini-instructions for sprouts.

Someone might think that everything seems to be simple here: sprout and eat. But in fact, there are ways to use sprouts that many do not even know about. How to make live food not only healthy, but also tasty? This is also discussed in today's article for beginners and not only.

What are the health benefits of sprouts?

Sprouted grains are mega-healthy food, almost superfood. Almost everyone has probably heard that this is a live food filled with vitamins and microelements. But what exactly are the benefits of seedlings for the body?

Firstly, seedlings have a cleansing, healing and rejuvenating effect. They remove toxins and toxins from the human body, protect cells from free radicals, which are the main cause of rapid aging.

Friends, now a lot of all sorts of creams and pills have appeared for beauty. And many of them are made from seedlings. So why not consume this valuable product in its natural form, and not processed?

Secondly, the seedlings contain a lot of nutrients necessary for the normal functioning of the body. At the beginning of the raw food diet, they replaced many of my usual foods, they were well saturated and were in the diet every day.

Also, from the experience of my great-grandmother, who survived several famines, I can say that one can even live on wheat germs and water for a long time.

So, my great-grandmother in the famine after the war was in a very difficult situation, she and her children were swollen with hunger. Her husband was killed at the front, and she had no one to help in the post-war devastation. Once, in a fierce winter, she somehow miraculously managed to get a small bag of wheat. What could she do with the grain? That's right, like any "normal" person, to bake bread out of it a couple of times. What to do next?

Great-grandmother acted wiser. She divided the bag into small portions and began to germinate grains for herself and the children. The grain was enough for them for a long time. As a result, their health improved and they successfully survived the famine at the onset of spring.

No wonder my grandmother still honors the sprouts. Why are seedlings useful and whether they are useful, for her this question has not been raised for a long time. Actually, it was from my granny that I took over this experience when I was just thinking about a raw food diet ...

Thirdly, for novice raw foodists and especially for people who eat traditionally, seedlings heal the intestinal microflora, suppress putrefactive processes and dysbiosis.

Yes, friends, this is indisputable. A lot of scientific research has already been carried out and new ones are being carried out, the results continue to amaze scientists. Live food works wonders. Look around, even in supermarkets you can find muesli with sprouts!

The only point here is that all these studies were carried out on people with the usual type of diet, and even wheat works wonders for their "killed" microflora. For raw foodists, at each stage of the transition, seedlings must be selected more competently and in combination, otherwise the opposite effect is observed - the adaptation of pathogenic microflora to new food.

How easy is it to germinate seedlings?

Sprouts can be germinated in a variety of ways: conventional and professional. I recommend using a seed sprout for these purposes. It will cut you a lot of time and nerves, trust me.

For beginners who will germinate seeds for the first time, I will give here the simplest and most step-by-step instructions for germinating at home, so that you will definitely succeed.

• First, take the seeds and soak them in a deep bowl for 6-10 hours.
• Then drain the water and rinse your seeds well under running water.
• Now transfer the seeds to a shallow dish or dish. Smooth evenly over the surface.
• Cover the top with damp gauze, folded in several layers, so that it is in full contact with the surface of the seeds.
• Now leave the seeds for 12-24 hours. Monitor the gauze for moisture and maintain it all the time.
• Soon you will find white sprouts. Hooray!
• Now they need to be rinsed well, after which it can already be eaten.

What are the best seeds to germinate?

This issue can be approached from several sides.

1. You can just germinate those seeds that germinate easily and without hassle, and that all germinate. There will undoubtedly be benefits, but in some cases there may be side effects.
2. You can choose the right sprouts that will bring maximum benefit in your current diet. But this is already a topic for a separate big conversation for more experienced raw foodists, beginners do not need to bother at first.
3. And of course, you must always take into account your sores, because any sprouts are a very powerful cleaner. Graduality is the key to success in this matter.

How some seeds behave when germinating:

• Wheat, rye and other cereals germinate the fastest - in 10-18 hours. There are usually no problems with them.
• Legumes: mung bean, chickpeas, peas, soybeans, lentils are also quite unpretentious, but germinate a little longer than cereals.
• Green buckwheat also sprouts quite easily, but you need to skillfully remove harmful mucus from it.
• Flax, sesame, sunflower and other oily seeds can cause significant difficulties in germination. They may not germinate for a long time or even rot.
• Brown and black rice (white is not good, it is dead) takes a long time to germinate and requires constant attention to itself.

What are the tastiest sprouts?

For more than 4 years, I have tried many seeds. And in my opinion, the most delicious are green buckwheat sprouts, sunflower, linseed, hemp and spelled grains. Also good are green lentils, sesame seeds, amaranth. The rest are somehow not very to my taste. What is your opinion on this matter?

Hemp seeds are our favorite seedlings. For us, these are the most useful sprouts, we simply adore them. Just do not tell anyone, this is a big secret. By the way, how to germinate food hemp correctly, an article was once written, read it here.

What seeds shouldn't be germinated?

Despite all the benefits of sprouted seeds, they can cause discomfort or serious harm to health. For example, a common mistake of many newcomers is to buy grain for germination in a supermarket or in markets of unknown quality.

As a result, the best that awaits you from such seeds is that they simply will not germinate or only 20% of the total mass will germinate. Sadly, these grains are dead. Many grains are damaged. They are often treated with special chemicals to keep them safe from pests and germination. No one assumes that you will eat them raw, and when cooked, the chemicals are destroyed.

Sowing grains, which are usually massively sold in the spring, are also not suitable. They germinate well, but are treated with poisons to protect them from insects. From such seedlings, you can get into intensive care.

Well, for geniuses I will write this. Do not sprout cucumber, tomato, pepper and other seed seeds for food. Use only food crops.

How to eat sprouts: sprout dishes

Delicious and healthy sprouted soybeans

In winter, especially in the metropolis, it is difficult to find natural vitamin-rich foods. Fresh fruits and vegetables no longer contain the same amount of vitamins as it was before, 20-50 years ago.

Did you know that eating such a simple natural product as sprouts can completely replenish the body with missing vitamins?

Seed sprouts have long been used by people as a therapeutic and health-improving agent. Cereals, legumes are present in our diet, rich in proteins, starches, fats.

During germination, proteins become amino acids, starch becomes malt sugar, and fats become fatty acids.

In such a split form, nutrients are much easier and faster to be digested by the body.

When we call seedlings "living food", we mean the healing biological power that manifests itself during the development of the seedling. In seeds, vitamins and minerals are activated, for example, the amount of vitamins C and B increases 5 times, vitamin E - 3 times.

Surprisingly, such a simple product as soy sprouts normalizes metabolism, eliminates excess cholesterol and thus helps cleanse blood vessels, helps the liver, relieves irritability, and improves sleep.

Soy sprouts are extremely useful, especially for children, the elderly, people of intensive mental and physical labor, pregnant and lactating women.

What are the benefits of introducing sprouted soybeans into your diet?

Soybean sprouts are rich in:

• High quality vegetable protein in the form of a complete set of essential amino acids that are easy to digest.
• Fiber, with its help, improves intestinal motility, fiber helps to cleanse the intestines of toxins, carcinogens and harmful cholesterol.
• Soybean sprouts are the leader in coarse fiber content among wheat and sunflower sprouts, they contain 30% more fiber.
• Vitamins of group B, C, provitamin A. Soy sprouts contain almost all the vitamins that the body needs so much. They contain a large amount of trace elements (potassium, magnesium, calcium, zinc, iron, selenium, even manganese, copper, cobalt, fluorine and phosphorus). For the prevention of vitamin deficiency in Asia, soybean sprouts were used in ancient times, for example, the history of soybean germination in China goes back millennia.
• Lecithin (prevents the formation of cholesterol plaques and gallstones), prevention of cardiovascular diseases, cholelithiasis, cancer.
• Choline (helps to restore the nervous tissue, brain cells), which helps to improve attention, memory, thinking - normalizes the brain and nervous system.

1. Soy sprouts go well with cottage cheese or soft cheeses.
2. You can prepare a vegetable salad by adding chopped fresh cucumbers, bell peppers, herbs to the sprouts, season with lemon juice and unrefined olive oil.

Asian recipes with soy sprouts

1. Add cucumbers, green onions, cut into thin strips to pre-scalded soybean sprouts. Add 1 spoonful of hot kochudian pepper paste, sprinkle with toasted sesame seeds and stir.
2. Soy sprouts and scallop salad (can be replaced with squid or shrimp). Ingredients: scalded sprouts, thinly sliced ​​bell peppers and green onions, scallops or squid sliced ​​into strips, a pinch of sesame seeds. Season everything with vegetable oil (you can sesame) or Gomodari nut sauce.

Chop finely onions (1/2 head), fry in hot vegetable oil, add 1-2 tsp into the hot onion. red hot ground pepper, remove from heat. Add refried onion and pepper, ground coriander seeds, a couple of cloves of minced garlic, salt and soy sauce to taste, chopped cilantro to the pre-scalded soy sprouts. Mild dressing option: soy sauce, sesame oil, fried sesame seeds, chopped green onions, chopped garlic. In sprouted soybeans, you can put cucumbers, carrots, bell peppers, cut into strips. Add half a spoonful of fish sauce if desired.

We plant soybeans in the garden

Soy is an agricultural crop, an annual plant in the legume family, similar in appearance to beans. Ripe soybeans can be straw yellow or brown, with one to three seeds. Soy is a valuable food product, soybean meal is widely used as animal feed.

Soybeans are processed to produce butter, cheese, margarine, flour, canned food, dry white asparagus and confectionery. Soybeans have a neutral taste, therefore, soybeans mainly serve as a filler, to add volume to products; it is added to sausages, flour and dairy products.

Soybean cake does not remain idle either; it is used for the production of glue, varnishes, soap, and plastic.

Southeast Asia is considered the homeland of soybeans, where soybeans still grow wild in nature. In China, soybeans remain the main agricultural crop and staple food to this day; many national dishes are prepared from it.

In our country, soybeans are grown a little and the most favorable area for its cultivation is the Far East. Soybeans are grown in Ukraine and Moldova. Most of the cultivated area is occupied by soybeans in America, the largest producer of soybeans is the United States.

Soy contains up to 18% vegetable fat, 40% proteins, potassium and phosphorus salts, vitamins.

Soybeans are high in nutrients and are a valuable food and forage crop. The protein contained in soy is almost identical to animal protein, and its content exceeds that in meat by 1.5-2.0 times, so soy can easily replace meat.

The nutritional properties of soybean oil are not inferior to butter, the advantage that soybean oil belongs to vegetable oil and does not contain cholesterol.

Soy beans do not have a pronounced taste, therefore, during processing, any product can be made from them, giving soy, a taste of meat to make sausage, cutlets, stew and much more.

Soybeans are not only processed, but also used in food boiled, fried and stewed. Soy beans are used to prepare soups, cereals, flour, and a substitute for coffee. Soy flour is added to baked goods and confectionery products, and chocolate and sweets are made from cake.

The widely used soy sauces are prepared from soybeans. Soybeans are used to prepare soy milk, from which cheese, cottage cheese and dry white asparagus.

What is soy good for? When using soybeans, one must remember that this plant is often like GMOs, the effect of which on humans has not yet been fully studied. Therefore, if you do not trust such plants, you should not use them.

Although the harm of soy to the human body has not been officially established, many avoid the use of such beans and products based on them.

Soy beans contain a large amount of vitamins F, E and phosphatides, so the use of soy is not contraindicated in elderly people suffering from atherosclerosis, metabolic disorders and overweight.

The well-known drug lecithin is obtained from soybeans, which is useful for anemia, fatigue and fatigue. Soy and soy products are low in carbohydrates, so they are well absorbed and will not harm people with diabetes.

How to plant soybeans and grow in the garden? Soybeans are rarely grown in home gardens, but if you decide to do this, for the sake of experiment, then know that soybeans love warmth, light and timely watering. When choosing seeds, pay attention to the number of seeds in the bean, there can be from one to three. The more seeds there are in a bean, the higher the yield from one bush will be.

Soy grows well on any soil, but the more nutritious the soil, the higher the yield. Soybeans, when grown, are demanding on their predecessors, they do not tolerate planting after their own kind, that is, legumes.

Soy itself is a good predecessor for garden crops, it will heal and ennoble the soil, enrich it with nitrogen. After soybeans, all garden crops grow well.

Despite its unpretentiousness to soils, it is necessary to apply fertilizers for better productivity.

It is better to soak soybean seeds before sowing and when it sprouts, plant them in the soil at the end of May, when the soil warms up well and passes the threat of spring night frosts, the most optimal temperature for plant growth and development is 18-23 degrees.It is necessary to sow soybeans in a wide-row way, with a distance between rows of 40-50 cm, and between plants 10-15 cm, the depth of planting seeds is 5-6 cm.

Caring for soybeans is reduced to weeding, watering and feeding. At the stage of pod formation, pests may appear, it is necessary to carry out processing. Harvesting of soybeans begins in August-September. If soybeans are not harvested in time, they will open and you can lose the entire crop.

From one square meter of soybean sowing, 2.5-3.0 kg of beans can be harvested.

The beans are cleaned from the shutters and dried, the tops and pods at home can only be used for stacking in compost heaps alternately with manure, they will improve the structure of humus and make an excellent fertilizer.

This plant is quite caustic in our summer cottages. But, despite this, soybeans can easily be grown on their own. Its root system is well branched. In it, atmospheric nitrogen is processed into its mineral form, which is nutrition for both plants and crops grown in this area.

Soybeans are drought-resistant, but in order to get a high yield, it is necessary to moisturize the soil well.

Features of planting soybeans

- before sowing seeds, it is necessary to loosen a little dried and warmed soil two or three times;

- Water the planting holes with warm water to create the necessary supply of moisture.

For soybeans, loamy, sandy loam fertile areas are preferred. It is imperative to illuminate the plantings as much as possible, to protect them from cold winds.

Weeds must be removed regularly. To reduce the work of weeding, in order to keep the soil warm, the moisture can be mulched with a layer of peat. Provide additional watering during dry periods.

Before sowing, the seeds can be dipped in melted paraffin so that pests do not destroy them.

Soybeans for good fruiting and growth need to be provided with additional nutrition - organic and mineral fertilizers. During spring tillage, mineral fertilizers with a high nitrogen content are applied.

The ripening period of this plant depends on the variety, climate and lasts 70-80 or 200-250 days. Soybeans have short pods with a maximum of 4 seeds. Ripe seeds have an oval or spherical shape. You can start harvesting when the leaves fall, the plant turns yellow, and the color of the beans becomes brown, light yellow, brownish-red. Crop can be harvested in two ways:

1. Cut the stem with beans, hang in a dry warm room for ripening and drying.

2. Remove fully ripe pods from the plant.

Do not leave beans unfinished! They can rot and in the future the harvest may be lost. Dry the dry seeds in a cool, dry place, spreading them on paper in a thin layer.

Use boiled or canned grain for food. Soy is also used to make flour, cheese, and so on. Soy milk is also made from it.

Soybeans can be harvested green and eaten whole after being cooked beforehand.

Soy benefit or harm video

While living in Thailand we have become addicted to soybean sprouts. If you add them to salads, rice and noodles with vegetables with the right sauces, it turns out insanely delicious! It's even delicious to just eat them with soy sauce, scooping up more with a spoon. They are juicy, tasty, healthy and smell fresh. But ... But lately it is rather difficult to find them for a normal price and good quality. And from the shelves of some stores, they completely disappeared.

Therefore, for all lovers of Asian cuisine (and simply delicious and healthy food), I propose to recall school biology lessons and conduct a small experiment - to grow sprouts at home. And it can be not only soybeans, but also other legumes and wheat. This will not take much of your time and you do not need to care for the sprouts like a garden. The main thing is not to forget to add water 😉

So, three options - choose the one that seems the easiest!

Sprouting in a glass jar

It's very simple - you rinse the selected seeds, put them in a jar and fill them with water so that it covers them on top. Cover the neck of the jar with gauze or a fine mesh and secure it with an elastic band, leave the jar overnight. In the morning, drain the remaining water and rinse the seeds. After that, the seeds are laid out on a drainage grid and washed several more times during the day. They are soaked again in the jar overnight. Harvesting in this way lasts from three to seven days. The duration depends on which seeds you choose to germinate. The easiest way is with wheat, radish, peas, chickpeas, lentils, mash, beans - they are ready to eat right after their sprouts have begun to unfold from seeds. But with cabbage seeds you will have to tinker a little, since they become edible only when the green part and the first leaves appear.

Germination of buckwheat

It turns out that buckwheat sprouts are very often used as an ingredient in salads. Although I have never tried buckwheat sprouts. Place the seeds in a jar overnight, as described in the first option. Then rinse the seeds and place them in a bowl or glass jar and cover with a towel. Leave in this position for several days. Buckwheat sprouts are ready to eat immediately after sprouting. Buckwheat releases a gelatinous substance that must be washed off well so that mold does not appear.

Growing sprouts in soil

Another option is to place the seeds in the soil. It is usually used for sprouts to be eaten with a green portion. Buy soil and soil trays. Soak the seeds for one night, drain the water in the morning and leave them under a towel for 1-2 days. After the seeds have sprouted, put them in trays on the soil, water and cover with a thin layer of earth on top. take care of it like a regular houseplant.