Mr. Rawles,
In addition to seeds for a garden, anyone can produce fresh healthy and extremely nutritious sprouts on a kitchen counter with nothing more than a couple of plastic ice-cream containers. They can provide a real respite from canned veggies while you’re waiting for the crops to mature and year-round fresh greens. I sprout the common mung beans (think Chinese cooking) but I also do lentils, various peas and beans and (if I could get it) I would do alfalfa and clover. You can also make a respectable salad in your kitchen with a tray of mesclun seeds, grown to a few inches high. Peas, any variety, will produce a delicious green in a few days in a sprout tray. You can get a lot of information and supplies from Sprout People or you can just buy regular seeds and beans from the supermarket or seed supply store. I did ’em years before I even considered how they might supplement a ‘survival kitchen’ for the fun and goodness of it! – Lisa in Panama.
JWR Replies: Sprouting is indeed a great way to provide essential vitamins. Ounce for ounce, sprouting seeds are the most nutritious and space and weight efficient form of storage food! Sprouting seeds and sprouting kits (with trays) are available from a variety of Internet vendors, including some SurvivalBlog advertisers such as Ready Made Resources, Nitro-Pak, and Lehman’s. Also, don’t miss this letter on sprouting wheat grass, in the SurvivalBlog archives.