Sprouted millet is not only extremely tasty and versatile, it is also many times healthier than the raw grain. Luckily, germination turns out to be a breeze and requires little equipment. Read this article to learn how to make your own sprouted millet and how to use it afterwards.

Millet sprouts are delicious and healthy

manual

You need:

  • a screw-top jar with a holey lid
  • water
  • millet seeds
  • put the millet in the glass and add three times the amount of water
  • let the grains soak for twelve hours
  • pour off the water
  • store the glass in a tilted position in a bright place
  • rinse the millet twice a day and then place the jar back in the starting position
  • after a few days the first shoots form
  • The millet is ready to eat after four days at the latest

    • Advantage of sprouted millet

    • after three days of germination, the vitamin content of millet multiplies
    • Vitamin E: 300%
    • Vitamin C: 600%
    • Vitamin B: depending on the species 202-1200%
    • the quality of the millet can be checked by germination
    • the millet develops a mild, sweet taste
    • the splitting of complex carbohydrates makes millet more digestible
    • germination increases shelf life
    • good alternative to the limited range of fruit and vegetables in the winter

    Use sprouted millet

    • in salads
    • in muesli
    • in smoothies or fruit juices
    • sprinkled on the bread

    Note: Pay more attention to hygienic conditions during germination. Of course, you should always wash your hands thoroughly when touching your millet sprouts. The glass should also be sterile. It is very important that no water accumulates at the bottom of the glass. This leads to spoilage of your seedlings. A smell test helps to identify bad millet sprouts. Fresh seeds always smell fresh.

Category:

Vegetable garden