White flax seeds are suitable for sprouting, which gives them a fresh, crunchy texture and a slightly different flavour. To sprout them, start by placing a few tablespoons of seeds in a glass jar or a sprouting container. Rinse the seeds thoroughly with water, then soak them in fresh water for about 4–6 hours or overnight. After soaking, drain the water completely.
For the next few days, rinse the seeds with clean water and drain them thoroughly twice a day – once in the morning and once in the evening. Keep the jar in a place with indirect light and good air circulation. You should see small sprouts appearing after 2–3 days. Once the sprouts are a few millimetres long, they are ready to eat.
Sprouted flax seeds can be added to salads, sandwiches, or used as a garnish for soups and other dishes. They have a milder, fresher taste than the dry seeds and are a nice way to vary your menu. Keep in mind that sprouted seeds are more perishable than dry seeds, so store them in the refrigerator and use them within a few days. Also, if you are new to sprouting, start with a small amount to see how it goes. As with any raw sprout, make sure you use clean water and proper hygiene to avoid any risk of bacterial growth.