Growing Microgreens and Sprouts Indoors All Winter Long (Video)

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fresh-arugula-micro-greensAs the temperatures drop and the days get shorter, I’ve heard from several gardeners up north that they are packing it up for the year and winterizing their gardens.

But even up north, there’s one easy way to keep some fresh greens coming all winter long–with just a few containers and a little bit of your open counter space.

Microgreens are a great option for keeping your vitamin intake up over the winter. In addition to being tasty and trendy, they pack a big nutritional punch. A study published in the Journal of Agriculture and Food Chemistry looked at 25 common varieties of microgreens and found that they generally have higher concentrations of healthful vitamins and carotenoids than their mature counterparts. Red cabbage microgreens had the highest concentration of vitamin C, and green daikon radish microgreens had the most vitamin E.

Check out this video about growing microgreens and sprouts indoors:

If you want to give this a try and you’re looking for a cheap and easy way to get started, read this article from our writing contest: Easy and Fresh Micro Greens and Herbs All Year Round. You’ll find one example of a no-frills way to get this done–without needing to buy anything but seeds.

(This post was originally published November 17, 2015.)

The post Growing Microgreens and Sprouts Indoors All Winter Long (Video) appeared first on The Grow Network.

How to Grow Sprouts In A Mason Jar For You Or Your Chickens

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How to Grow Sprouts In A Mason Jar For You Or Your Chickens Sprouts are great for us and our lovely chickens. They are full of nutrients and much-needed sustenance. You can use sprouts in your every day foods, I prefer them in salads It gives the salad a great crunch and taste. For chickens …

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The post How to Grow Sprouts In A Mason Jar For You Or Your Chickens appeared first on SHTF & Prepping Central.

Antioxidants and Survival, Part 2

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Last time, we talked about what antioxidants are and how they work to eliminate free radicals and strengthen your resistance to disease. We made clear the importance of having a variety of  antioxidant sources in your diet. It turns out that eating a healthy diet (and providing good nutrition for family and group members) is the best way to keep it together, even when everything else is falling apart.



Antioxidant Food Sources

You can buy antioxidants by the bottle at the store but, to tell the truth, you should get most of your antioxidants not from supplements, but from your diet. A diet of fresh, raw, unprocessed foods (especially fruits and vegetables) is loaded with them. You should eat fresh, organically-produced food whenever possible, which underscores the importance of learning how to produce food on your own property or by “guerrilla gardening“. Check out  resources through your state’s agricultural extension office, such as The Master Gardener Program. Even in survival scenarios, the ability to access fresh food will supplement stored non-perishables and, certainly, provide more antioxidant support.



Foods that are high in antioxidants include:

• Vegetables. Most of the vegetables you eat, especially green leafy ones, are loaded with plant compounds that act as antioxidants. Kale, mustard greens, and spinach, for example, are good sources of vitamin E and other antioxidants. Remember that to maximize the antioxidants in vegetables, you have to eat them in a raw, unprocessed, and fresh state.

Fruit. Fresh berries like raspberries, blueberries, and cranberries are good antioxidant sources. They contain lots of vitamin C and carotenoids, as well as  iron, zinc, calcium, magnesium, and potassium.

Nuts. Raw Pecans, walnuts, almonds, and hazelnuts have antioxidants that can boost your heart and overall health. It should be noted that some grocery store nuts are  irradiated to prevent germination and should be avoided. Also, you should know that peanuts aren’t on this list. They aren’t even really a nut! They’re legumes, and related more to beans and peas.



Green tea. Green tea has compounds that lower your risk for heart attack and stroke, plus much more.


Herbs and spices. Consider putting together a herb garden to go along with those veggies. Herbs and spices are an abundant source of antioxidants. Some options are ginger, garlic, cloves, cinnamon, and turmeric,. Look for fresh products, as they are have higher antioxidant levels than processed and powdered versions. The antioxidant activity of fresh garlic is stronger than dry garlic powder, for example.



Sprouts are great sources of antioxidants.  Live in a high-rise and can’t grow a garden? Well, if you have about a little spare counter space in your kitchen, you can be a successful sprout farmer. You can even grow them in jars.

What about all those supplements you’ll find online and at the store? The name (“supplement”) is the key, they’re there only to add to a diet and shouldn’t be a sole source.  Certainly, it isn’t easy  to eat healthily due to today’s hustle and bustle lifestyle. If you choose to take supplements, consider CoQ10, moderate, not high, levels of Vitamin C and E, and acai berry as some options.


Antioxidant-Friendly Lifestyle Changes


                                Get some sleep!


And, speaking of lifestyle, change yours to decrease the number of free radicals that your body has to deal with.

Decrease the amount of sugar  in your diet. Less sugar in your diet can help the antioxidants you have to work better and last longer. Food items with high-fructose corn syrup like many sodas are especially bad.

Exercise. Exercise in moderation can boost your body’s antioxidant production.

Manage your stress. Stress can worsen  inflammation  caused by free radicals. Studies have found links between psychological stress and numerous health issues. Even the Centers for Disease Control (CDC) says that most diseases have a psychological component.

Avoid smoking.  Smoking forms free radicals in your body, which accelerates the aging process, especially in your skin. Oh, by the way, it also has more carcinogens than you can shake a stick at.

Get some sleep! Sleep deficits can cause severe health problems. Seven to eight hours of sleep per night is the recommended amount for most adults, maybe a little less for oldsters.


Although antioxidants are considered to be part of the alternative philosophy of healthcare, many Western practitioners believe they have an important role (especially via diet) in keeping your body functioning at 100% efficiency. In a survival setting, that’s where you’ll have to be to stay healthy.



Joe Alton, MD

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To learn some strategies for handling medical issues in survival settings, look up our 3 category Amazon bestseller “The Survival Medicine Handbook“, with over 275 5-star reviews!  Also, fill those holes in your medical supplies by checking out our entire line of kits and supplies at

Here’s The Quickest Way To Grow Indoor Food This Winter

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Here's The Quickest Way To Grow Indoor Food This Winter

The benefit of growing sprouts, particularly in winter when most garden vegetables are dormant, goes far beyond their flavor.  An excellent indoor crop, sprouts pack a lot of nutritional punch for their tiny size, including many of the vitamins, minerals and protein needed in a balanced diet.

Lentils, beans and peas are particularly good for you; they’re comprised of up to 25 percent protein and provide a good source of iron, potassium, vitamins A and D, and other nutrients.

Seeds from most vegetables, herbs and legumes will produce edible sprouts in their early stage, but the most popular sprouts come from beans, peas and some greens. Growing sprouts to supplement your winter produce is easy, inexpensive and full of variety. With a well-stocked pantry, you can enjoy a surprising range of meals with sprouts, helping your family break out of the monotony caused by winter’s limited harvests.

Sprouting Seeds

Although you can easily sprout most seeds, you may wish to start with some better-known varieties. Alfalfa, mung bean, lentil, green pea or wheat seeds are a great place to start. Choose seeds intended for growing, as beans and seeds intended for cooking will not germinate as easily. Most commercially available sprouting seeds are sold by weight. Plan on half an ounce of dry seeds per half cup serving for most sprouts; alternatively, you can save your own seeds for sprouting, and measure 1/8 cup dry seeds per serving. Other than your seeds, all you really need to begin is water and a container.

Like Sprouts? Then You’ll Love Indoor Microgreens!

Here's The Quickest Way To Grow Indoor Food This WinterSelect a plastic, glass or ceramic container with its own lid to use as a sprouting container.  Follow these steps to sprout your seeds:

  1. Rinse the seeds to get rid of dust, loose hulls and dirt.
  2. Soak the seeds in warm water for half a day. If you do this overnight, you won’t be tempted to disturb the soaking process.
  3. Once soaking is complete, remove any floating seeds, as these won’t germinate. Drain water from seeds using a strainer or cloth and return seeds to sprouting container.
  4. Soak a clean cloth or paper towel in warm water and cover the seeds. Put the lid on the container and move it to a location where it won’t be disturbed. You don’t need light for sprouting, but you should place the sprouting container where it will remain at room temperature.
  5. Soak seeds in clean, lukewarm water and drain twice a day: every morning and every evening, returning the seeds to covered container draped in freshly wet cloth after soaking. Seeds will be fully sprouted after 4-6 days, when the hulls are all separated from the sprouts. Rinse in cool water, allow leaves to dry, and place sprouts in refrigerator.

Types of Sprouts

The variety of plants edible in sprout form is almost limitless, but they can be grouped into a few categories. Bean sprouts come from bean, legume, and pea seeds and are tasty in recipes cooked and uncooked. Leafy sprouts, grasses, greens and microgreens — best eaten raw — come from edible grasses, lettuce, herb, and leafy vegetable seeds. A number of grains, including oats, millet and rye, make excellent salad and sandwich sprouts.

How to Eat Sprouts

Finding ways to include sprouts in your recipes is easy and restricted only by your imagination. You’ll be rewarded with a punch of flavor and a boost of essential nutrients.

The Best Kept Secret In Indoor Self-Reliance Gardening…

If you want to get beyond the obvious uses for sprouts — salads, sandwiches and stir-frys — then try one of these suggestions.

  • Mixed sprouts in hot cereal for breakfast. Add the sprouts right at the end of cooking, and stir them in to warm them. Wheat, rye, sunflower and peanut sprouts stirred into oatmeal with a dash of maple syrup makes a comforting start to a winter day.
  • Sprouted omelet. Prepare a plain or cheese omelet, and fold it over raw arugula, beet, cress or broccoli sprouts. If you like a bit of bite, try radish or mustard sprouts.
  • Sprout smoothie. Blend a handful of alfalfa, wheat, rye or oat sprouts into your favorite smoothie mix for hidden greens. Oat sprouts pair well with berries and bananas, or try a tropical smoothie with wheatgrass. A great way to give yourself a boost.
  • Bean(sprout) Burrito. Warm your favorite bean sprouts in a skillet, and pack a tortilla full. Top with guacamole, rice, Pico de gallo and hot peppers if you’re so inclined. A filling — and fast — meal!

Once you begin adding sprouts to your recipes, you’re sure to find it addictive. There is virtually no simpler food to grow, and when you tire of one sprout, just try another. Keep a supply of your favorite sprouting seeds on hand all year, and beat the blahs between harvests. Experiment freely – your crop will grow in less than a week – and enjoy the concentrated power of sprouted seeds.

Do you have any sprout-growing tips? How do you eat sprouts? Share your ideas in the section below:

Every Year Gardeners Make This Avoidable Mistake — But You Don’t Have To. Read More Here.

How To Grow An Edible Indoor Garden In Just 10 Days

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How To Grow An Edible Indoor Garden In Just 10 Days

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Microgreens are essentially immature plants, such as greens, lettuce and herbs, that are harvested when they are about an inch in height after about 10 days to three weeks of sprouting. Just about any lettuce, green or herb can be grown as a microgreen and harvested for powerful plant nutrition.

Microgreens can be grown as single or mixed plant varieties (such as mesclun mixes), and the flavors range from mild to spicy.

Specific examples of plants that can be grown as microgreens include mustard, kale, endive, arugula, beet greens, spinach, tatsoi, radish greens and watercress.

Why Grow Microgreens?

Microgreens have a very concentrated flavor compared to the original vegetable, and can be used in a variety of dishes, such as adding them to salads, sandwiches or stir-fry. They also can be grown during winter, helping you get your “garden fix” when temperatures are frigid.

Microgreens pack a lot of nutrition inside their tiny leafy bodies.

Microgreens: Without A Doubt The Best Kept Secret In Indoor Self-Reliance Gardening…

They contain many of the health benefits that sprouts do, but unlike sprouts, which are grown only in water, microgreens are grown in soil or another growing medium where they absorb minerals, adding more nutrition. Microgreens undergo more photosynthesis than sprouts do, which increases their nutrition even more. They also have more fiber content than do sprouts.

For example, leafy greens are good sources of beta-carotene, iron and calcium, and dark leafy greens such as kale and chard are high in lutein and zeaxanthin.

Microgreens require minimal amounts of sunlight and space, and therefore can easily be grown inside homes within compact spaces, including in your kitchen or on your windowsill.

Microgreens are expensive to buy at grocery stores, making growing your own a very economical option. By doing this, you also will be able to avoid pesticides.

How to Grow Microgreens


  • A suitable growing container with drainage holes. This can be just about any type of container that you can grow plants in, including a nursery flat, takeout boxes, peat pots or traditional plant pots.
  • Organic potting mix or soilless seed-starting mix (with vermiculite).
  • Can be either microgreen mixes or any sort of greens, lettuce or herb that you would like to grow.
  • Lightweight plastic or clear plastic domed lid.
How To Grow An Edible Indoor Garden In Just 10 Days

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1. Fill your chosen container with the potting mix or seed-starting mix. Place a drip tray or a saucer underneath to catch excess water.

2. Scatter your seeds so that they are about 1/8 to ¼ inch apart and lightly cover them with approximately 1/8 inch of soil/potting mix.

3. Gently and thoroughly water the seeds. If you are using a soilless seed-starting medium, sprinkle the vermiculite on top of the soil just prior to watering.

4. Place your growing container in a spot that will receive at least four hours of sunlight every day. South-facing windows are best, but eastern or western-facing sunlight is also sufficient.

5. For optimal sprouting conditions (warm and moist), place the lightweight plastic or a clear plastic dome lid over your growing container. After the seeds sprout, remove the plastic.

Get Everything You Need To Grow Your Microgreen Garden Here…

6. Keep the soil medium consistently moist like a wrung-out sponge, but not too soggy. If the soil medium is too wet, the sprouting plants cannot properly take root.

Harvesting Microgreens and Starting the Next Crop

Microgreens can be harvested in about 1 ½ to three weeks after sprouting, depending on the size of microgreens that you would like to harvest. They are ready to be harvested once they have developed their first set of true leaves. The very first leaves that develop after germination are the seed leaves, which don’t resemble the true leaves of the plant.

To harvest the microgreens, snip them with scissors just above the soil level.

Because microgreens are essentially sprouts and are in such an early stage of development, you cannot re-grow a second crop from the stems of harvested microgreens. To grow another crop, scatter new seeds and cover with soil. You can remove the old roots if you wish, but they are a good source of organic matter if left where they are.

By planting a new crop of microgreens a few days to one week after planting the first one, you will have a continuous supply throughout the year, even during winter when your outdoor garden is still “sleeping.”

Have you grown microgreens? What advice would you add? Share it in the section below:

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