I truly believe everyone can grow something at home that they can consume! Even if you have no outdoor space at all you can likely still grow some mushrooms, potted herbs or some sprouts!
Broccoli sprouts are an excellent home-grown option as they are super simple and very nutritious. They contain a high concentration of the phytochemical glucoraphanin which is metabolised into the biologically active sulphoraphane when we chop and chew them. Sulphoraphane is a sulphur-rich compound found in all the veggies of the Brassicaceae family, but we get particularly high amounts from broccoli spouts. Sulphoraphane is one of the most potent antioxidants available and so it plays an important role in enhancing our detoxification pathways. In this way, it has an excellent anti-inflammatory action. It has been linked to anticancer properties due to its ability to help prevent DNA damage and it is thought to play an important role in preventing neurodegenerative diseases such as Alzheimer’s Disease.
I like to add them to salads, on top of scrambled eggs, throw them in smoothies or on top of some buckwheat crackers.
To grow some you’ll need a mason jar, cheese cloth and rubber band and some seeds.
Add 2 tablespoons of broccoli seeds to the jar and fill with filtered water until the seeds are well covered. Place cheesecloth on the top of the jar with the rubber band and leave in a cool, dry place overnight to soak.
In the morning tip the jar over in the sink and let the water drain out. Then pour in some more filtered water and rinse and drain the seeds.
Place the jar on an angle proped up in the sink. I actually put the jar into a bowl to hold it on an angle.
Rinse and drain the seeds twice a day until you have a jar full of sprouts (usually around 4 days or so).
When the seeds have sprouted do a final rinse and then place them in the fridge with the lid on the jar.