Greens that grow in 1-4 weeks?

[Wordracr]

just wondering what all the options are. I've started to do sunflower greens and know that I have a lot to learn about growing them properly ;)

There are also alfalfa, red clover, and broccoli sprouts. What out of these and others can be made into extremely nutritious greens? The reason I ask is that I'm now finding myself spending like $50-75 on just greens for a week and it's sickening if I keep doing that. I also am looking for cheap options for organic greens for my friend's family too, so your ideas will help us all :)

I'd start picking some stuff outside, but it's basically winter now and I don't see much (WI). If you have a link/info to winter foraging, I'm all ears. (it ranges from like -15 to 40 in our winters).

I've also heard about the microgreen assortment and will have to check into that too - but the seed does seem expensive at first.

[sprouts2go]

I am sprouting french lentils. They are ready in 3-4days. They go great in chili.

[spicyfull]

You're on the Right Road. Just keep Sprouting until you have more Greens on the end. Its Faster than Soil and Cheaper than just about anything. Just Soak, rinse at least 3 times a day and watch your garden Grow. Seeds rinsed in Water will Sprout just about anywhere in anything.

You can order seeds from the Sprout People in Bulk.

[spicyfull]

Sunflower Sprouts and Greens

by Thomas E. Billings
Copyright (c) 1996 by Thomas E. Billings. This document may be distributed freely for non-commercial purposes provided 1) this copyright notice is included, 2) the document is distributed free of charge, with the sole exception that a photocopy charge, not to exceed ten cents (U.S.) per printed page may be charged by those distributing this paper. All commercial rights reserved; contact author for details (contact address given at end).
Sunflower sprouts and greens - background

As there is some confusion regarding terminology, it is best to begin by specifying sunflower sprouts as hulled sunflower seeds that have been soaked and sprouted for a day or so. Sunflower greens are the baby plants that result when unhulled seeds are grown in soil, generally for 7-8 days.
One can think of the sprouts as pre-digested seeds. Unsprouted sunflower seeds are high in fat and protein. However, sprouting activates the seed, with many changes as it sprouts: dramatic increase in enzyme levels, seed fats are converted to essential fatty acids and carbohydrates, proteins are converted to essential amino acids and/or sugars, and vitamin levels (on a dry basis) increase substantially. Due to their activate enzymes, sprouts are much easier to digest than dry seeds. Further, as the seed sprouts its flavor is enhanced - sunflower sprouts have an earthy flavor and are very popular.
While the sprouts are pre-digested seeds, the greens are a tender baby vegetable, high in chlorophyll, and a substitute for lettuce. Sunflower greens have a slightly salty taste that some compare to watercress. They are rich in chlorophyll, enzymes, vitamins, proteins, and the most important "nutrient", the life force. Some writers report the greens are a rich source of lecithin and Vitamin D. Additionally, unlike most expensive freeze-dried supplements such as spirulina and algae, sunflower greens that you grow are alive up to the time you eat them (most freeze-dried items are dead).
Sunflower greens are a delicious addition to salads. Additionally, they can be juiced and used in green drinks or added to carrot juice. If you find the juice too strong by itself, you can mix it with celery juice or fennel juice (can juice green fennel tops).

Producing sunflower sprouts and greens
Sunflower sprouts are produced using the methods one would use for most seeds. Begin with hulled seeds, soak overnight in water. Then drain off the loose inner hulls (important!), and put the soaked seed in the sprouting environment - jars, cloth, or commercial sprouter, for about 1 day. Removing the inner hulls is very important, as if left in, they will spoil and ruin your batch of sprouts. The sprouting environment can be glass jars with plastic screen lids (propped up at 45 degree angle), or the seed can be placed between damp cotton washcloths, on flat-bottomed bowls or saucers.
Sunflower greens can be grown indoors, without soil (in jars or trays). However for highest nutrient/life force content, it is suggested that they be grown in soil, and in natural sunlight (or full spectrum grow lights). They can be grown in soil on cafeteria trays, non-aluminum baking trays, or better still, the plastic trays used by plant nurseries for growing seedlings. For soil, most people use commercial soil or soil/peat mixes. It is suggested that you add a small amount of rock dust (including lime), and/or kelp powder, to the soil to enhance mineral content.
Now to plant the greens: starting with unhulled sunflower seeds grown for human consumption (not for bird feed), soak the seed overnight, then put them in the sprouting environment for 2 days, or until the roots just start to emerge from the hulls. Then transfer the seeds to a soil-filled flat. Spread seeds evenly on top of soil; do not cover with soil. Water flat, cover with an empty flat, leave for 2 days. Then uncover seedlings and expose to light. Water daily; the greens will be ready generally on day 7 or 8 (where soaking of seed is day 1). Be sure to harvest before the 2nd set of leaves emerges, as they get very bitter and unpalatable after that. To harvest, cut greens from tray with scissors, and remove any hard hulls that remain on the greens.
Sunflower seed sprouts and greens can be a nutritious and delicious part of a raw/living foods diet. Enjoy!

[spicyfull]

Here's a Link to Forging..
http://davesgarden.com/community/forums/

[spicyfull]

All You Ever Wanted To Know About Purslane


By: Kevin Pederson
Introduction
In ancient Greece, Portulaca Oleracea or Purslane Herb was regarded as an important medicinal herb for treatment of fever, female disorders, stomach aches, hemorrhoids, and for the healing of wounds by Hippocrates, the renowned father of medicine. Purslane herb was later considered as a cold herb around the 17th century and was an important ingredient in a prescribed fresh salad comprising basil, rocket, cress, and garlic to combat the common cold.

Purslane is today known as a beneficial juicy herb found as a weed throughout the world. Purslane is commonly used as a potherb or as an ingredient for salads. Purslane has been recently identified as an excellent source of alpha-linolenic acid. Alpha-linolenic is an omega-3 fatty acid, also known as fish oil. This crucial content in Purslane herb plays an important role in human growth, development and preventing diseases. Moreover, this fatty acid cannot be synthesized by humans and therefore has to be ingested.

Modern medical research also claims that Purslane herb is five times richer in omega-3 fatty acids than spinach, and is high in vitamin C also.

Characteristics of Purslane Herb
Overall Appearance:
-This herb is a trailing annual with reddish, fleshy stems whose ends will form roots when they come in contact with the ground. Cultivated Purslane also known as Pusley & Verdolaga grows about 3 inches high and 12 to 18 inches wide.

Leaves
-The fleshy leaves are long, oval or spoon shaped and about 1/2 to 2 inches long.
-Purslane has small, oblong, green leaves, which form clusters. Leaves are usually in clusters of 5 or 6 and are delicate and juicy
-The leaf has a central fibrous channel or stem extension, without pronounced branching of side channels.
-The leaves have a mild flavor.

Stem
-The stem is round and smooth, and it trails along the ground like a small vine.
-Young plants have a green stem but as the plant matures the stems take on reddish tints. Creeping stems are reddish brown, about 10 inches long, with frequent branching

Flowers
-Flowers are 1/4 inch long and a brilliant yellow in colour with 5 petals, which contain miniscule round black seeds.

Benefits and Uses of Purslane Herb:
Purslane herb presents a wide variety of therapeutic uses and each part of the herb is consumable and beneficial. Here is a compilation of the known benefits and uses of Purslane herb that is widely used the world over:

Key Benefits:
-Purslane is known as an excellent source of vitamins A, C and E and the essential amino acids. Reports describe Purslane as a power food of the future because of its high nutritive and antioxidant properties.
-Purslane leaves contain Omega-3 fatty acid which regulate the bodys metabolic activities. Purslane herb is known to have one of the highest known concentrations of Omega-3 fatty acid in any plant.
-The stems of Purslane herb are known to be high in vitamin C.

Therapeutic Uses:
-Purslane is widely used as a potherb in Mediterranean, central European and Asian countries.
-Purslane is also widely used as an ingredient in a green salad. Tender stems and leaves are usually eaten raw, alone or with other greens. They are also cooked or pickled for consumption.
-Purslane is used in various parts of the world to treat burns, headaches, stomach, intestinal and liver ailments, cough, shortness of breath and arthritis.
-Purslane herb has also been used as a purgative, cardiac tonic, emollient, muscle relaxant, and in anti-inflammatory and diuretic treatments.
-Purslane is popularly preserved for winter by pickling Purslane in apple cider vinegar with garlic cloves and peppercorns.
-Purslane appears among a list of herbs considered to help benefit conditions such as osteoporosis and psoriasis.

How to grow Purslane?
Here are some simple tips that may come handy to grow the Purslane herb in ideal conditions:
-April to August is the ideal season to sow the seeds when frost does not pose a threat.
-Press the seeds into the surface of the soil and leave uncovered. Roots can also develop on parts of existing plants that are inserted into the soil. In fairly moist soil, two or three successive plantings can be made.
-Keep the herb well watered always. Thin the seedlings to 10cm apart and when they reach 5-7cm in height cut them back close to the ground. The seeds germinate very quickly.
-Purslane can also be grown in a container. Purslane prefers the sun and sandy soil for growth. One must water these herbs during dry spells and feed lightly once in a while.
-It is important to note that it is ideal to consume Purslane when it is young. The flavor apparently deteriorates as it starts to bloom.
-Purslane grows well at day or night temperatures of 27 or 22oC and when days are long (16 hours).
-Purslane can also be used as rotation crop when gardening as they bring up subsoil minerals and protect against many insects.
-Because of its inherent ability to tolerate different light intensities, temperature ranges and soil types. Purslane is ideal for home gardens and provides a ready supply of greens for the salad.

Warning: The reader of this article should exercise all precautionary measures while following instructions on the home remedies from this article. Avoid using any of these products if you are allergic to it. The responsibility lies with the reader and not with the site or the writer.
About the Author:
Kevin Pederson has been managing a number of sites related to home remedies which inform you about using ingredients in your home to treat your common health problems. It gives very informative and useful tips to combat common ailmentsArticle Source: http://www.therealarticles.com

[spicyfull]

http://www.allnatural.net/herbpages/fo-ti.shtml