October 8, 2016 6:09 pm
When working with no-till, organic, living soils it is important to work with all of the abundance nature has to offer. Sprouted seed teas, otherwise known as ‘sprouted enzyme tea’ or simply ‘enzyme tea’, provide a rich resource for living plants. Many gardeners have observed a ‘praying effect’ (pointing upwards) of their leaves soon after application.
Once a seed germinates, the developing endosperm provides a significant amount of gibberellins, cytokinins and a plethora of enzymes. These substances enhance overall plant growth and health amongst a host of other benefits too numerous to list.
Any seed can be made into a sprouted enzyme tea. I prefer to use Barley seeds.
How To Make a Sprouted Enzyme Tea
- Weigh 2oz (54g) of dried seed, preferably barley seed. Wash the barley seed with tap water in a strainer.
- Place in a container with water, I use a mason jar for this step. Let sit for 12 hours. Dump out the water and refill. Let sit another 12 hours or until the seeds weigh 84g.
- Place the wet seed on an organic, non-dyed piece of cloth. Do not use paper towels. Fold the towel in half so the seeds are covered and in the dark.
- Let the seeds sprout so the taproot emerges to be the length of the seed. I use a seedling heat mat for this process and cover the folded towel with a piece of plastic to keep moisture retained. You want to generally stay between 65F-85F ambient temperature.
- Take the sprouted seeds and place in a blender with dechlorinated water and blend. You will get a milky/frothy substance that smells sweet. Dump that blended enzyme tea into a 5-gallon bucket and water via top dress to your plants. That’s it!!!
- Enzyme tea applications are done once a week, or at the least, once a month.
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This post was written by sperling