Reason for each step in sprouting

[Linda1970]

Dear all,

Sprouting steps are
1. soaking
2. rinsing
3. draining

Can you tell me the reasons behind each step? Thanks!

[Shivananda]

Dear all,

Sprouting steps are
1. soaking
2. rinsing
3. draining

Can you tell me the reasons behind each step? Thanks!

1) Soaking - The seeds we use for sprouting have a sprouting inhibitor built into them that keeps the seed from sprouting prematurely in nature. In the spring time, after laying dry and dormant in the ground, the rains wash away the inhibiters and soak into the seed, beginning the sprouting process. We cover the seeds in water and soak to rehydrate the seeds and allow the inhibitors to be washed away so the sprouting can begin.

2) Rinsing - Gets rid of the inhibitors, and any other byproducts produced in sprouting, including mold which may start to grow on the seed.

3) Draining - After the initial soak the seed needs air to sprout. When we rinse and drain we moisten the seed but don't drown it, so sprouting can continue.

Simple, eh?

[Linda1970]

Thank you so much, Shivananda! :)

I was wondering, is another reason for soaking is to soften the outer shell so that water can get inside easier? Also, is another reason for draining is to prevent mold? Thanks again. I read a lot of your posts and you seem so knowledgeable.

[Shivananda]

Thank you so much, Shivananda! :)
I was wondering, is another reason for soaking is to soften the outer shell so that water can get inside easier? Also, is another reason for draining is to prevent mold? Thanks again. I read a lot of your posts and you seem so knowledgeable.

Thank you. I appreciate that. I come here to learn what I don't know, and to share what I do. I think a balance in all things is good. :)

And yes to both your questions.

And a fact I find interesting is that in nature, in general, the more water there is in the mature fruit the more inherent protection the seed itself has against sprouting. So wheatberries, for instance, which have virtually no water in them in nature, will sprout in only a day once thoroughly dried and then soaked again. But a dried green pepper seed can take 2 - 4 weeks to germinate. And you know that jelly stuff that surrounds tomato seeds and makes them so slippery? That layer actually has to rot off before the seeds gets dried or it's practically impossible to germinate them the next year, because water just can't get in.

[Linda1970]

And a fact I find interesting is that in nature, in general, the more water there is in the mature fruit the more inherent protection the seed itself has against sprouting. So wheatberries, for instance, which have virtually no water in them in nature, will sprout in only a day once thoroughly dried and then soaked again. But a dried green pepper seed can take 2 - 4 weeks to germinate. And you know that jelly stuff that surrounds tomato seeds and makes them so slippery? That layer actually has to rot off before the seeds gets dried or it's practically impossible to germinate them the next year, because water just can't get in.

Wow, very interesting.