Someone Said soak seeds in.
This is the only thing I could find involving soaking seeds.
-Glass of (ideally 7 pH) water
-Superthrive or other preferred formula (Optional)
Place your seeds into the Glass of Water. at this time you may add a drop of Superthrive, or whatever mixture you see fit.
Leave the seeds alone for a while (1 hour to 6 hours, whatever amount of time suits you. please realize that soaking for 6 hours rather than 1 could improve germination rates.).
Soaking loosens the shells of those really stocky seeds, and helps pave the way to a strong Cannabis Plant. Generally speaking, most seeds that float are worthless; those that sink are running candidates.
-Lightly Wetted Cloth, Paper Towel, and Napkin.
-Mild Heat Source
-Pre-Soaked Cannabis Seeds
Remove the Cannabis Seeds from their Glass of Water.
Place the seeds onto the Lightly Wetted Paper Towel (or whatever you decided to use. by the way. use common sense, don’t try to germinate on wet cardboard.)
Place the paper towel into the Tupperware container then seal the container.
Place the Tupperware container on top of a heat source. I personally use my router, or use the top of the fridge or something else practical.
Finally, open the container once in a while and look for moderate condensation, this will relay that there is an adequate level of humidity. if everything is running smooth, you should notice "changes" within a few days to a few weeks.
Crunchy Soaked & Roasted Pumpkin Seeds Recipe
Are you carving pumpkins, or perhaps cooking up a meal with fresh whole pumpkin? Don’t let the seeds go to waste! Instead, try our soaked and roasted pumpkin seeds recipe. Sure, you could skip the soaking and go straight to the roasting, and that is admittedly the quicker option. However, I think you’ll be intrigued to read more about the benefits of soaking pumpkin seeds before roasting them. It’s the only way we ever do it! Don’t worry, they’ll still be plenty crunchy. More crunchy than ever in fact.
Did you know? You can use this roasted pumpkin seeds recipe with any type of hard winter squash seeds. Butternut squash, acorn squash, hubbard squash, spaghetti squash – you name it! Like pumpkin seeds, all winter squash seeds are edible and highly nutritious.
Are roasted pumpkin seeds good for you?
Heck yes, and even more so once they’re soaked! Pumpkin seeds are notoriously rich in minerals, including magnesium, manganese, iron, copper, and zinc. They also contain notable amounts of protein, vitamins K and B2, folate, potassium, healthy (polyunsaturated) fats, and antioxidants. Compared to shelled pumpkin seeds you’re likely to buy in stores, homemade roasted pumpkin seeds with the outer shell still intact contain even more fiber. Fall season aside, we buy these organic sprouted pumpkin seeds to add on top of salads chili, soup, sautéed veggies, and other meals – all year long!
Why soak pumpkin seeds before roasting?
Fresh roasted pumpkin seeds can be a bit tough – both in texture, and on your belly. But soaking pumpkin seeds in a mild salt water brine before roasting them provides several benefits that help!
Increased nutritional value
Soaking pumpkin seeds reduces phytic acid content. Considered an ‘anti-nutrient’, phytic acid is a natural substance commonly found in grains, legumes, nuts and seeds – including pumpkin seeds. Phytic acid binds with minerals and thereby inhibits our bodies from absorbing those minerals, along with vitamins, proteins, and other nutrients in food. Phytic acid can also exacerbate unpleasant gastrointestinal symptoms for some people, such as bloating and gas.
Yet when you soak pumpkin seeds in water, it activates the sprouting process and neutralizes much of the phytic acids along with other enzyme inhibitors. This means soaked and roasted pumpkin seeds are more nourishing – because all those stellar nutrients in them are now more bioavailable! They are also easier to digest. This follows the same reasoning as why sourdough is healthier than other bread, or why sprouted grains and seeds are popular ‘health foods’.
Better flavor and texture
While it may seem counterintuitive, soaking pumpkin seeds before roasting them actually results in crunchier finished pumpkin seeds! The soaking process helps soften the otherwise chewy exterior shell of the seed, enabling it to crisp up better in the oven. Combined with the reduced phytic acid content, this makes soaked and roasted pumpkin seeds more gentle on your stomach and more enjoyable to eat! Finally, soaking pumpkin seeds in salt water means that some of the salt is absorbed and helps to flavor the seeds more deeply.
Again, soaking pumpkin seeds before roasting is totally optional, but I find it worth the effort. And even though it’s technically an ‘extra’ step, I find it adds additional flexibility to your cooking schedule. Rather than rushing to roast the pumpkin seeds immediately after cleaning them out from the pumpkin, they can simply hang out in a bath until you’re ready for them. Or, you could even drain them after their extended soak, pop them in the fridge, and roast them a few days later.
HOW TO SOAK AND ROAST PUMPKIN SEEDS
Ingredients & Supplies Needed
- Fresh pumpkin seeds. You can use jack-o-lantern pumpkins, decorative pumpkins, baking pumpkins, or other hard winter squash seeds. For this particular batch of soaked and roasted pumpkin seeds, we used the seeds from several sugar pie pumpkins. The pumpkins were roasted too – to make a big batch of our favorite three-bean pumpkin chili (vegan) plus a few jars of homemade pumpkin puree to save and use in recipes later.
- Sea salt
- Water (enough to soak the seeds in a bowl)
- Seasonings of choice
- Mixing bowl and strainer
- A baking sheet
- Gather your fresh pumpkin seeds. Separate the seeds from the pumpkin flesh as much as possible. Rinse the seeds well in a colander. Then, transfer the pumpkin seeds to a clean bowl to soak in.
- Quick tip: Rather than scooping everything out of the pumpkin (guts and seeds included) I find it is easiest to pinch and pull the pumpkin seeds away from the pumpkin flesh by hand while it is still firmly attached inside. Then I scrape the seed-free ‘guts’ out after.
Soak the Pumpkin Seeds
- Next, create a mild salt water brine to pour over the seeds. Combine about 1/2 Tbsp of salt for every 2 cups of water used. The salt provides flavor, but also reduces the ability for any harmful bacteria to develop in the water, similar to a fermentation brine.
- Leave the bowl out on the counter and allow the pumpkin seeds to soak for 6 hours minimum, up to 24 hours. If we gut our pumpkins in the morning, we let the pumpkin seeds soak all day and then proceed to the next step before bed (letting them air dry overnight). Or, when we’re cooking or carving pumpkins in the evening, we soak the seeds overnight and drain them in the morning. (You could also drain them and then store them in the fridge for a couple days before roasting if that works best for your schedule.)
- Before roasting, it is best to let the soaked pumpkin seeds dry out a bit before they go in the oven. They’ll be the most crunchy this way!
- First, drain the seeds in a stainer and shake away excess water.
- Next, we dry our soaked pumpkin seeds by spreading them out on a clean, lint-free tea towel. Doing this on a baking sheet makes it easy to move them around as needed. If possible, let the seeds air dry for several hours, tossing them on occasion. We’ve also expedited the process by patting them dry and proceeding to the next step sooner.
- Now is the time to get creative and season your soaked pumpkin seeds however you see fit! Keep it simple with a sprinkle of sea salt, or go all out and add a tasty mix of several seasonings. In this particular batch, we used coconut oil, salt, and a sprinkle of paprika.
- Place the soaked pumpkin seeds (now fairly dry) in a bowl to toss with seasonings and evenly coat them.
- At minimum, I recommend using melted coconut oil, butter, or olive oil plus a sprinkle of sea salt. We don’t usually measure, but about 1 tablespoon of melted oil or butter per two cups of pumpkin seeds is a good ballpark.
- Sprinkle salt over as you would when seasoning vegetables or popcorn, but keep in mind they’re already mildly salty from the salt water soak. You can always add more later!
Ideas for roasted pumpkin seed seasonings
Create savory roasted pumpkin seeds with the addition of paprika, garlic salt or garlic powder, onion powder, chipotle seasoning, curry powder, ‘everything but the bagel seasoning’, powdered ranch seasoning, nutritional yeast, or parmesan cheese.
You could also go the sweet route and make candied pumpkin seeds by using cinnamon, nutmeg, clove, and even a little ginger powder, brown sugar or maple syrup. Check out our Sweet & Salty Rosemary Roasted Mixed Nuts recipe as a similar idea!
Roast the Pumpkin Seeds & Enjoy!
- Preheat the oven to 325°F.
- Spread the pumpkin seeds out in a single layer on a baking sheet. Optional: line the baking sheet with a silicone mat or tin foil for easy clean-up.
- Bake the soaked pumpkin seeds for approximately 30 to 45 minutes, until lightly golden and crunchy. Stir and toss the seeds several times throughout the process to promote even roasting, about every 15 minutes.
- Keep in mind that soaked and roasted pumpkin seeds will be more chewy straight out of the oven, but will crisp up as they cool!
- Once your roasted pumpkin seeds have fully cooled, transfer them to an airtight container with a lid for storage like this glass flip-top jar.
Can you eat whole pumpkin seeds?
Yes, you can absolutely eat whole pumpkin seeds. No need to remove the shell; just pop them in your mouth as-is! In the grocery store, you mostly see green-colored shelled pumpkin seeds. However, the outer shell of the pumpkin seed is 100% edible, and contains a lot of beneficial minerals and fiber too! And as we’ve already explored, soaking pumpkin seeds in salt water before roasting helps to make the normally tough, chewy outer shell more crunchy and much easier to digest.
That’s all there is to it!
All in all, you can’t go wrong with soaked and roasted pumpkin seeds. They’re delicious, extra nutritious, and incredibly easy to make. Not to mention, making homemade roasted pumpkin seeds is the perfect zero-waste solution to fall festivities or recipes that involve whole pumpkins. I hope you love this crunchy snack as much as we do!
Please feel free to ask questions, leave a review, or simply say hi in the comments below. Spread the love of pumpkins (and nutrient-dense foods) by pinning or sharing the post too!
Pea sprouts and shoots: A step-by-step growing guide
There’s no need to wait months to enjoy the delicious flavor of homegrown peas. You can grow pea sprouts and shoots year-round inside your home. And while you can buy sprouts and shoots from the supermarket or farmers’ market, these nutrient dense foods are quick and easy to grow indoors. Plus, you don’t need any fancy equipment to produce a bumper crop of sweet, tender pea sprouts and shoots. In this article you’ll learn all you need to know to grow your own non-stop crop of pea sprouts and shoots.
You can grow pea shoots in any type of container. I typically use 10 by 20 inch trays but I also plant in recycled salad containers and plastic or terra cotta pots. Just be sure your selected container has drainage holes.
Pea sprouts and pea shoots
You may have noticed there are a lot of terms used for describing immature pea plants: sprouts, microgreens, pea tips, and shoots among others. However there is some overlap and I divide them into two main groups: sprouts and shoots.
Pea sprouts – Sprouts are the first stage in the lifecycle of a plant. They’re grown in water and harvested after just a few days when the root tip begins to grow. The entire seed and young root are consumed.
Pea shoots – Shoots are immature plants that are grown in soil. The stems and leaves are harvested after the true leaves have emerged and the plants are several inches tall. Pea shoots are ready to eat in about two to three weeks.
Three reasons to grow pea sprouts and shoots:
- They’re quick and easy to grow. Sprouts need just two to three days and shoots are ready in just a few weeks. This is also a fun DIY for kids who can watch the plants grow and then eat them.
- You don’t need to spend a lot of money to grow pea sprouts and shoots indoors. Sprouts can be grown in jars on the kitchen counter and shoots in pots or trays in a sunny windowsill or under grow lights.
- They’re delicious and nutrient dense. Yup, not only do sprouts and shoots taste great, but they’re also good for you!
Types of peas for sprouts and shoots
I recommend buying organic pea seeds intended for spouting or microgreens. There are many types to try and you’ll find packages of seeds at garden centres, health food stores, and online.
- Dwarf Gray Sugar pea – This popular pea yields very sweet shoots, perhaps the sweetest. They’re also tender and never stringy.
- Green pea – Green peas are a sprouting standard and have rounded green seeds that make excellent sprouts and shoots.
- Speckled pea – When grown as a shoot, speckled peas have slender stems and leaves.
- Yellow pea – Like green and speckled peas, these have a bright fresh flavor reminiscent of the spring garden. The seeds are light yellow but deepen in color when soaked.
- Petite Snap-Green pea – This unique variety from Johnny’s Selected Seeds is grown for its delicate clusters of leaflets. I grow this variety indoors but it also makes an excellent outdoor container plant in spring, summer, and autumn. Harvest the tender leaflets as needed.
- Tendril pea – Tendril peas produce leafy shoots but also lacy leafy tendrils that add crunch to salads and sandwiches.
Equipment for growing pea sprouts
For sprouting, I like to keep it simple and use mason jars with sprouting lids. If you’ve got serious sprouting in mind you may wish to pick up an inexpensive seed sprouting system. Here are some of the common supplies for growing pea sprouts.
- Jars – You can buy dedicated sprouting jars or use mason jars. Sprouting jars typically come with a mesh lid to make it easy to rinse and drain the seeds.
- Sprouting jar lids – Sprouting lids are available in garden centers, health food stores, or online. They usually cost just a few dollars and are made from plastic or metal. Some are for standard jars, others for wide-mouth jars.
- Cheesecloth – Cheesecloth or another loosely woven fabric can be cut into small pieces and secured around the top of a jar with a rubber band, twine, or string. It can be re-used, just be sure to wash and dry it between each batch of sprouts.
- Seed sprouters – Seed sprouters can be round or square and may have several levels so you can sprout different types of seeds at the same time. They allow water to flow down through the layers for easy rinsing and draining.
Equipment for growing pea shoots
You also don’t need to shell out a lot of money to grow pea shoots and likely have items lying around your home or garden shed that you can use – seeding trays, potting mix, and so on.
- Containers – You can use any shallow container that offers drainage, but I like using 10 by 20 by 3 inch seeding trays. They’re an efficient use of space and fit perfectly under my grow lights. Plus, each one gives me about 7 to 10 days worth of yummy pea shoots. You can also use plastic or clay pots, recycled salad containers, or just about any type of container that holds a bit of soil. Just be sure the container you use has drainage holes.
- Growing medium – I use a high-quality soil-less potting mix or compost to grow pea shoots.
- Watering can or mister – The growing medium needs to be kept evenly moist as the shoots grow. Initially, I use a hand mister to spritz the trays every day or so. Once the seeds have sprouted, I use a watering can with a rose that provides a soft flow of water that doesn’t dislodge the seeds or flatten the young plants.
- Optional items for growing pea shoots – Other items you may wish to use include clear domes or plastic wrap to hold soil moisture when the seeds are germinating, labels if you’re growing different varieties of pea shoots, scissors for harvesting, and an oscillating fan to provide air circulation in a basement or other closed off room.
Growing pea sprouts in six simple steps
I always have a couple of jars of sprouts sitting in the corner of my kitchen counter. Favorites include alfalfa, arugula, mustard, and pea sprouts. They take just a few days to sprout and we love to sprinkle them on sandwiches, scrambled eggs, salads, stir-fries, pasta, and a million other dishes. Here are step by step growing instructions for pea sprouts:
- Measure the seed. I add four tablespoons of pea seeds to a large wide-mouth jar. It may not look like much but trust me, the seeds swell up as they absorb water and soon fill the jar.
- Soak the seeds for six to eight hours or overnight in clean water. Once the soaking time is up, drain well.
- Rinse the soaked seeds thoroughly with clean water. Drain. Cover the top of the jar with a sprouting lid, cheesecloth, or another mesh material. Or, add the seeds to a sprouting tray if using.
- Place the jar or seed sprouter out of direct sunlight.
- The most important step to remember is to rinse and drain your seeds with clean water two to three times a day. I usually do this in the morning, late afternoon, and before bed. Once I’ve rinsed the seeds, I drain well over the sink and then place the jar inverted on a bowl or plate at a slight angle. This helps any remaining water drain away.
- The sprouts are ready to eat when you see the little white roots emerge. This takes about two to three days.
How to harvest pea sprouts
Once the pea sprouts are ready to harvest, I give them a final rinse and then lay them on a clean kitchen towel to drain and dry a bit. You don’t want to store them soaking wet as that can reduce storage life. I give them an hour or so to dry on the towel and then place them in a paper towel lined food storage container in the refrigerator. They should keep for at least a week.
I love growing pea shoots! And there are several types to grow. Speckled peas, green peas, and dwarf gray sugar peas are all quick and easy to grow. Plus, they taste delicious!
Growing pea shoots in eight easy steps
Planting a tray of pea shoots takes just a few minutes and in just two to three weeks you’ll have plenty of tender greens. Here is a quick guide to growing pea shoots:
- Measure the seed. For a 10 by 20 inch seeding tray I use about one to one and a half cups of seed.
- Soak the seeds for six to eight hours or overnight in clean water. Cover the seeds with at least two inches of water to ensure they don’t dry out as they soak.
- Fill the containers with two inches of pre-moistened potting mix, pressing down gently to firm the soil. If you have a very shallow tray, you can get away with just an inch of potting mix.
- Sow the seeds densely. They should be touching or almost touching one another. Once the seeds have been spread out evenly across the soil surface, cover them with a thin layer of moistened potting mix.
- Top the tray or container with a plastic dome or a sheet of plastic wrap to retain moisture and increase humidity. Remove as soon as the seeds germinate.
- Place the planted seeds in a sunny window or beneath grow lights. If using grow lights, use a timer to keep them on for sixteen hours a day. If placing the tray in a window, turn it every few days to encourage the shoots to grow straight.
- Use your finger to check the soil moisture daily, misting or watering if the potting mix seems dry.
- Begin harvesting when the shoots are large enough to clip (see below for more info on harvesting).
If you want a non-stop supply of pea shoots, start a fresh tray every two weeks.
The 10 by 20 inch trays I use to grow pea shoots don’t fit well on a windowsill so I put them beneath my grow lights.
Watch this video for step by step instructions for growing shoots and microgreens.
Growing pea shoots outdoors
You don’t have to limit growing pea shoots to the inside of your home. They can also be planted in pots and trays in greenhouses, cold frames, or on decks and patios. In spring and fall I often start a tray on my sunny back deck. In summer when the weather is hot, I’ll place the container in a spot that offers a bit of shade.
When to harvest pea shoots
Pea shoots can be scissor harvested anytime they’re big enough to clip, but I usually wait until they’re six to eight inches tall. Using clean scissors or herb snips, cut them about an inch to an inch and a half above the soil line.
I don’t typically harvest the entire tray at once, but instead harvest what I need over the course of seven to ten days. If you do wish to clip them all you can store harvested pea shoots in a plastic bag in the refrigerator. Don’t wash the shoots before storing but instead wash them just before eating. They should keep for about a week. Pea shoot plants won’t resprout and should be tossed in the compost bin once you’ve finished harvesting the tray.
If you have a sunny window, use it to grow microgreens like pea shoots.
How to use pea shoots
Pea shoots taste like sweet spring peas and we love to stir-fry the shoots (with a dash of sesame oil, ginger and garlic), add them to salads, sandwiches, pastas, omelets, and even smoothies. Just don’t overcook pea shoots as their fresh crunch is part of the appeal.
For more information about growing microgreens, shoots, and sprouts, be sure to check out these articles: