Instructions: Soil sprouting works best for sprouting tiny greens for salads or for wheat, rye, or triticale grasses.

Spread a one inch layer of equal parts of moist peat moss and top soil over the bottom of a box.

Soak the seeds in 3 times as much water as you have seeds and soak for the time given in the recipe; rinse and jar sprout for 16 to 24 hours. Spread the seeds over the soil in the box.

Cover with plastic wrap and then newspaper or black plastic to keep out the light.

When the sprouts are one inch tall, remove the cover and move them into sunlight so that chlorophyll can develop and turn the leaves green. Water as needed.

When greens are the desired height, about 2 to 3 inches, pull or cut them, wash them well, and use them in salads. To store, put in plastic bag and refrigerate.

Wash and dry all equipment and put away for next use.

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