Anyone sprout seeds on the trail, how’d it go?

[Phong D]

I’ve always liked sprouts.  I think they would complement some ramen meals well.  I met someone on the PCT who did it in a nalgene.  But you can also do it via a sack?  Which way is best, and was it worth it?  I’m okay if its just something I try only once.  But it would be even better if I can continue to do it.  What about you, do you continue to do it on longer hikes?

[Adam Salinger]

Hey,

I grew sprouts in a few varieties for 4.5 months on the AT way back.  Used two peanut butter containers with LOTs of tiny holes drilled in the lids.  I kept them in the side pockets of my pack and would stagger the growth.  While one was fully grown and ready to eat for 4-5 days, the other would be growing.

My pattern was to dump in a tablespoon of seed into a jat and soak it for the night.  Then, the next day I would rinse the seeds by filling about 1/2 of the container with water…shaking hard…and then squeezing the water out of the holes on top while swinging the jar from high over my head to the ground. Then they would go in my side pocket.  I would then rinse that night the same way.  I’d do this daily (4-5 days) till they were ready to eat.  Once ready, I would eat daily (usually took the same 4-5 days) while still rinsing them 2x a day.  During the “eating time” the others would be soaking, then sprouting, then ready to eat once the other jar was done eating.  Worked great.  The key is the rinsing to not let germs grow.  I didn’t get sick the entire trip.  My favorite were corn sprouts.

[Phong D]

Huh that sounds like it worked out well.  I might try it !  Where did you get the seeds from?

[Thom]

I do at home . Todd’s seeds is where I buy them

 

thom

[David Thomas]

I could never bring myself to carry that weight and volume for 1-2 weeks for the resulting 17 calories, but a friend did 2-3 crops of sprouts on a month-long raft trip on the Yukon from Whitehorse YT down into Alaska.

You could learn about edible wild greens.  This time of year, in Alaska, we’re braising fern fiddleheads as a green vegetable and (at home where there’s a Cuisinart, olive oil, pine nuts and garlic) making pesto with it.  I’ve used it (with black bear meat) in camp dishes on hunting trips.   Miner’s lettuce in the Sierra.  Nettles in most places in Spring before they flower (handle very carefully until blanched).  I’ve found mint in the Grand Canyon (although we used it for Mojitos, not salads).  Etc.

[Author]

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