I recently got to take my red clover obsession to a new level, when I reviewed the book “Year-Round Indoor Salad Gardening” and put some of my red clover seeds to use in my kitchen garden! I’ve only made three batches of soil sprouts but I’m planning on making these in rolling batches throughout the year!
I had been meaning to grow sprouts in general for some time now, but never got around to it. I had initially been looking into growing sprouts in water trays, but after reviewing and trying the soil sprout method by Peter Burke, I’ve found that the soil sprouts especially appeal to me since:
1) When planted in trays, they blend in with the other potted plants and add to the interior décor of my kitchen.
2) Being planted in soil, they are able to actually put down roots and pull on the nutrients from the enriched soil, making for tastier, healthier, more nutrient dense sprouts!
3) Working with soil feels more like gardening, and just fills up my gardening happy place!
Why Red Clover Sprouts
Red clover sprouts have a very mild flavor, mild crunch, but are packed with lots of nutrition! Clover is easy to grow and produces a beautiful green leaf which is a lighter green than alfalfa sprouts. (It actually tastes very similar to alfalfa, so much so that many can’t tell the difference between the two!)
Red Clover is a wild perennial herb belonging to the legume family. While it is often just viewed as a wild growing plant, almost on par with a common weed, Red Clover is actually a powerful plant chock full of healing and therapeutic properties, and when ingested, it is a great tonic for cleansing and overall wellness!
Historically, Red Clover Herbal Tea was seen a means of purifying the blood by acting as a diuretic (helping the body get rid of excess fluid) and as an expectorant (helping clear the lungs of mucous). It is also known to improve circulation, and to help cleanse the liver. Red Clover is also a source of many nutrients including calcium, chromium, magnesium, niacin, phosphorus, potassium, thiamine, and vitamin C.
How to Sprout Red Clover
For all of the details, tips and tricks for soil sprouting, I highly recommend the book Year-Round Indoor Salad Gardening (CLICK HERE to buy on Amazon.com)
1. Mix soil in a tray. For added nutrition and a growth boost, add a small handful of compost and kelp fertilizer. You only need enough soil to fill your tray about an inch.
2. Soak the seeds in water overnight (minimum of four hours). You only need one teaspoon of red clover for every 6×6 inch surface. These seeds go a LONG way! A pound of red clover seed is actually enough to sow an eighth of an acre of red clover!
3. Moisten the soil / compost / fertilizer mix until it’s thoroughly wet but still crumbly. Sprinkle the soaked seeds on top of the moistened soil. (You don’t have to bury the seeds, just sprinkle them on top of the soil.)
4. Soak some newspaper sheets in water until they are completely waterlogged. Place the sheets firmly on top of the seeds, pressing them firmly into the soil through the paper.
5. Put the newspaper covered trays in a cupboard where it’s completely dark.
6. After four days, pull the seeds out of the cupboard – they should be about an inch tall now – and put on a windowsill where the seeds can get natural light.
7. Keep the soil moist with water as needed once on the windowsill. Harvest the seeds by cutting off at the soil line as early as 6 days and up to 12 days after pulling them out of the cupboard!
Do you sprout your own seeds? What are your favorite sprouts? Share below!
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