Lifestyle, Norooz, Recipes
Leave a comment

Norooz Sprouts

Norooz Sprouts

Sabzeh is a symbol of spring, a part of the Haft Sin for Norooz and symbolizes vivacity, liveliness and the beginning of new life, bursting from the seeds. Today I’ll show you how to start growing your own Sabzeh for Norooz, or Easter Grass for Easter, from lentils or wheat. We grow Sabzeh from different seeds some grow it from lentils, others from barley or mung beans. I like to grow Sabzeh from wheat seeds as to my eyes the green of wheat grass looks beautiful. Watch daily the seeds turn into beautiful green grass. You can grow Sabzeh Norooz Sprouts with or without soil. I’ll show you the version without soil. You will need some time in advance and should start 10 – 14 days before Norooz or Easter.

Watch Video on Instagram 

SABZEH NOROOZ SPROUTS

Norooz is coming soon! Our new year (in German Time) is on 20.03 at 22:24. Now you are probably wondering why at 22:24? The Persian New Year is on the equinox and starts at the same time as the beginning of spring. So both day and time change, and may vary between March 19 to 21. This year we come to the year 1402 and the year of the rabbit. It is a good year that symbolizes romance, dreams, kindness, and sensitivity. In years of water, we trust in our feeling, and can act empathic and with more depth, as a harmonic relationship is important to us than ever. Find here all posts and recipes on the topic of Norooz.

GROW YOUR OWN EASTER GRASS

I have already written about many parallels between Persian and German customs at Norooz and Easter. Today I also compare the tradition of growing Easter Grass with our tradition of growing Sabzeh for Norooz. Easter Grass is grown from grain and also symbolizes the new beginning, especially the resurrection of Jesus Christ, and greenness stands for hope. Some also grow it from barley or spelt/dinkel wheat.

FOR SABZEH YOU NEED

Seeds, for example wheat*, barley* seeds or green lentils*

gauze*

spray bottle*

Glass bowl*

DAY 1 – SOAKING

Soak the seeds overnight in cold water, and the seeds will soak up water. In the case of lentils or mung beans, soak even for up to 3 days. Keep on changing the water now and then.

DAY 2 – CONTINUE SOAKING

Do not forget to change the water again and again.

DAY 3 – WRAP IN GAUZE CLOTH

Drain the water and rinse the seeds carefully. Use a gauze and spread the seeds out in it. Moisten the gauze with cold water. Moisten again up to twice during the day, and avoid the seeds floating in the water, otherwise, they will start to mold. But in any case, the cloth should always be moist.

DAY 4 – THE FIRST SPROUTS

On the fourth day, you can see the first small roots. Continue keeping the gauze moist.

DAY 5 – THE ROOTS ARE GROWING

The roots have formed strongly. Remove the gauze cloth and spread the wheat sprouts on plates, bowls, or containers of your choice. Cover with the gauze and sprinkle with water to keep it moist. Do not over-water, as mold can form. Be sure to pour off excess water.

DAY 6 – THE FIRST GREEN GRASS STALKS

On the sixth day, you can already see green grass stalks. Place it on the windowsill so it may get light, and do not cover it with the gauze anymore. Spray or sprinkle water on the sprouts only once a day.

OVER THE NEXT FEW DAYS …

You can now watch the green stalks grow in height every day.

SABZEH FOR NOROOZ

On Nowrooz day we set up a Haft Sin and place the Sabzeh on the table. Many tie a nice wide red ribbon* around the sabzeh.

DAY 13 AFTER NOROOZ – SIZDAH BEDAR

On the 13th day after Norooz, we spend the day in nature by flowing water, for example a stream or a river. On the way there we tie the Sabzeh on the front of the hood or put it on the top of the roof of our car. We drive out of the city into nature, honking our horns. Later that day we throw the Sabzeh into the flowing water. With the floating bad worries, illnesses, pains, and consumed things from the old year will disappear. I have already written here about Sizdah Bedar and the customs on this day.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

Have you prepared this or maybe cooked another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

This website is created by me in my leisure under proper use of coffee 🙂 If you like my posts I would be happy if you donate me one or a few cups of coffee!

Donate an amount of your choice via Paypal.

♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

Sign up for my newsletter and I’ll email you my latest recipes, travel reports and trends 1 at most 2x a week for free.

Already shared 69 times!

Leave a Reply

Your email address will not be published. Required fields are marked *