Sprouting Pumpkin Seeds

The concept of sprouting pumpkin seeds may come as a surprise to a lot of people.  It is already a common knowledge that pumpkin seeds can be toasted and eaten but only a few know that they can be sprouted.

Sprouting pumpkin seeds start by soaking them inside a glass jar filled with water.  The jar should be covered with a cheesecloth that is held in place by a rubberband tied at the neck part of the jar.

The seeds should be soaked in the water for an overnight to produce softness.  The water can be drained from the jar the following morning.  Draining can be done by turning the jar upside down.

The jar should not be exposed to direct sunlight.  They can be placed inside a cabinet or in a closet.  Temperature should be maintained at 70 degrees.

The seeds in the jar should be drained and rinsed again around four to six times a day.  Sprouts will eventually grow up to 1/4 of an inch after three days.

They should be rinsed again.  During this time, the jar can already be exposed to heat until tiny leaves will come out of the sprouts.

Sprouting pumpkin seeds is considered the most difficult.  But, pumpkin sprouts are still one of the tastiest sprouts in the world.

They can sprout more easily if the water they are soaking in for an overnight is warm.

One important thing is that the seeds to be used for sprouting should not be roasted prior to sprouting.  Using roasted pumpkin seeds can stop them from sprouting.

They should also not be stored in the refrigerator.  Eating them fresh is the best option to guarantee great taste.

Sprouting pumpkin seeds may also need more rinsing since pumpkin seeds are a bit dusty, caused by the process of hulling them.  You need to rinse them until the water that pours out from your sprouter becomes clear.

It is also advisable to use dehulled seeds since those that are hulled might not develop long edible sprouts.