An incoming email indicated that the techniques for sprouting seeds are not well known, so I hereby offer them. It's easy to do anywhere, and provides us a nice salad ingredient all winter long. Sprouts don't compete with the garden veggies I harvest in warm weather, but they are always a treat this time of year.
You need a proper container, I think. I have two lids with holes that fit over standard Mason jars. Trina has a much prettier container that is nice to bring to potlucks.
Put two or three tablespoons of sprouting seeds in the jar, cover them with water, and let it sit overnight upright. Then pour out the water, and put it on its side to drain.
Henceforth, three times a day pour in fresh filtered water, shake it a bit, and pour out the water. Resume its sideward position with the seeds. I do this before I go to bed, when I get up,and mid-to-late afternoon as convenient.
Keep the jar on your counter. NEVER put it in the sunlight if you can avoid it or the sprouts sizzle. (The same is true for fresh tomatoes ripening inside).
In four days I usually have edible sprouts. After six days I put the remainder in the refrigerator. They last maybe a week, so I start another before the previous jar is completely finished.
I buy seeds mail order from Johnny Seeds. One pack lasts years for the two of us. I think Trina said that the health food store on Bloomfield Avenue also carries them. It's just west of Midland Avenue, I think, but it may be just west of Park Street. It's above where the stairs go down.
We like alfalfa sprouts best, but there are many choices, and some people prefer other types or a mixture.
It's easy and nutritious. Happy indoor gardening!