Guest guest Posted July 30, 2007 Report Share Posted July 30, 2007 I'm using the popcorn kernels from the Sproutpeople website. I cannot remember the name of the mold, but I did have it identified as harmless. It's one of the molds that help to fix nitrogen in legumous plants. Drives me nuts that I can't remember what it's called. Growing corn shoots in the dark so they don't green up gives the shoots several culinary advantages. Greening corn shoots causes them to toughen and get rather woody even at a very young stage. When the shoots are raised in darkness the stems and leaves have that nice, romaine-lettuce-like, crisp texture. Too much chlorophyll development gives them an unpleasant woodiness like over-matured asparagus. Also, the bright yellow color of un-greened corn shoots is highly desirable to chefs as a plate garnish. Given what my customers pay for my product, they want to get as much visual bang as possible. A small cluster of brilliant chartreuse, broad-leaved " grass " on top a dish is far more exciting than the same cluster of green. There are so many green foods, but not many that are so bright a shade of yellow. It's the same reason I can charge lots more for opal basil (purple-black) micro-greens than I can for Genovese basil, and why the most oddly-colored heirloom tomatoes fetch premium prices. People eat first with their eyes. Alas, in my little corner of the world, sprouting has nothing to do with getting the most healthful sprouts possible. I have to concern myself with raising the most marketable product. All of what I grow (except tomatoes and pea tendrils) is meant only to dress up high-end restaurant fare, and not as a main component of a meal. As such, the nutritive content isn't a big deal. Taste, texture, and visual appeal are my priorities. I'd be interested in seeing what impact greening the shoots has on nutritive content, however. _____ From: [mailto: ] On Behalf Of sunnyj344 Sent: Monday, July 30, 2007 11:06 AM Subject: Re: Moldy corn shoots I just happened to read an article about mold on wheatgrass on the Sproutman's website (www.sproutman.com <http://www.sproutma <http://www.sproutman.com> n.com> ) and how most of it isn't harmful; perhaps your mold is in a similar category? Question, when you grow your corn shoots, do you expose them to light to green them up or do you keep them in the dark? I saw an article about corn shoots in the UK and apparently they prefer to grow them without exposing them to light. I would think they would be healthier for you if they were allowed to green up? And also, what kind of corn seeds do you use? Thanks!! > > I'm having trouble with my corn shoots. There is a dense layer of > white fuzzy mold on the surface of the vermiculite growing medium. > I'm using the same growing medium for all my microgreens, but the > problem is unique to the corn shoots. I started a new batch of corn > just to see if the first one somehow got contaminated, but the new > batch started to show the same mold. > > The shoots themselves are mold-free (it shows no signs of being > harmful to the shoots) and appear quite healthy. They are only a > week old but already about 6 " tall. > > I know some household molds are completely innocuous (like the green > and white fuzzy molds that form on bread and cheese). I know soil > is chock-a-block with molds, fungus, bacteria... I also know that > it is completely safe to eat the white and green fuzzy molds that > sometimes grow on bread and cheese (in ServSafe restaurant safety > certification programs they teach that you should cut away 1 " around > white and green mold for cosmetic reasons, but that the molds are in > facct harmless. If you have black mold, however, you should discard > the whole product). > > What say you? Should I toss my corn shoots, or simply cut them an > inch above the mold layer, wash well and enjoy? > > In the future, is there something I can use to prevent this mold > from popping up on the rest of the corn shoots? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2007 Report Share Posted July 30, 2007 Interesting. I've experimented with clover, sunflower, radish and oats and they all taste better if not green. I know that chlorophyll has lots of marvelous health benefits but I'll get mine from mature veggies, thanks. > >I'm using the popcorn kernels from the Sproutpeople website. > >I cannot remember the name of the mold, but I did have it identified as >harmless. It's one of the molds that help to fix nitrogen in legumous >plants. Drives me nuts that I can't remember what it's called. > >Growing corn shoots in the dark so they don't green up gives the shoots >several culinary advantages. Greening corn shoots causes them to toughen >and get rather woody even at a very young stage. When the shoots are raised >in darkness the stems and leaves have that nice, romaine-lettuce-like, crisp >texture. Too much chlorophyll development gives them an unpleasant >woodiness like over-matured asparagus. > >Also, the bright yellow color of un-greened corn shoots is highly desirable >to chefs as a plate garnish. Given what my customers pay for my product, >they want to get as much visual bang as possible. A small cluster of >brilliant chartreuse, broad-leaved " grass " on top a dish is far more >exciting than the same cluster of green. There are so many green foods, but >not many that are so bright a shade of yellow. It's the same reason I can >charge lots more for opal basil (purple-black) micro-greens than I can for >Genovese basil, and why the most oddly-colored heirloom tomatoes fetch >premium prices. People eat first with their eyes. > >Alas, in my little corner of the world, sprouting has nothing to do with >getting the most healthful sprouts possible. I have to concern myself with >raising the most marketable product. All of what I grow (except tomatoes >and pea tendrils) is meant only to dress up high-end restaurant fare, and >not as a main component of a meal. As such, the nutritive content isn't a >big deal. Taste, texture, and visual appeal are my priorities. > >I'd be interested in seeing what impact greening the shoots has on nutritive >content, however. > >_____ > >From: [mailto: ] On >Behalf Of sunnyj344 >Sent: Monday, July 30, 2007 11:06 AM > >Subject: Re: Moldy corn shoots > >I just happened to read an article about mold on wheatgrass on the >Sproutman's website (www.sproutman.com <http://www.sproutma ><http://www.sproutman.com> n.com> ) and >how most of it isn't harmful; perhaps your mold is in a similar >category? Question, when you grow your corn shoots, do you expose them >to light to green them up or do you keep them in the dark? I saw an >article about corn shoots in the UK and apparently they prefer to grow >them without exposing them to light. I would think they would be >healthier for you if they were allowed to green up? And also, what kind >of corn seeds do you use? > >Thanks!! > > >> >> I'm having trouble with my corn shoots. There is a dense layer of >> white fuzzy mold on the surface of the vermiculite growing medium. >> I'm using the same growing medium for all my microgreens, but the >> problem is unique to the corn shoots. I started a new batch of corn >> just to see if the first one somehow got contaminated, but the new >> batch started to show the same mold. >> >> The shoots themselves are mold-free (it shows no signs of being >> harmful to the shoots) and appear quite healthy. They are only a >> week old but already about 6 " tall. >> >> I know some household molds are completely innocuous (like the green >> and white fuzzy molds that form on bread and cheese). I know soil >> is chock-a-block with molds, fungus, bacteria... I also know that >> it is completely safe to eat the white and green fuzzy molds that >> sometimes grow on bread and cheese (in ServSafe restaurant safety >> certification programs they teach that you should cut away 1 " around >> white and green mold for cosmetic reasons, but that the molds are in >> facct harmless. If you have black mold, however, you should discard >> the whole product). >> >> What say you? Should I toss my corn shoots, or simply cut them an >> inch above the mold layer, wash well and enjoy? >> >> In the future, is there something I can use to prevent this mold >> from popping up on the rest of the corn shoots? >> > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2007 Report Share Posted August 2, 2007 Jai Gurudev Sadar Parnam Very informative article for the sprout people. You are really cleaning the minds of the people who are using sprouted material without thinking/knowing. Anything sprouted has its own effects.One should choose the material carefully. Thank you very much for such an informative letter. With regards CLK Gopal Sharma <asatomasad@...> wrote: Here is some information on corn-smut, a fungus and called Ustilago Maydis. It is a parasitic fungus, developed on the fruit of Zea Mays. Burt, who proved Ustilago on himself and others, introduced the remedy to Homoeopathy. It had been observed that pregnant animals feeding on maize affected with smut were very liable to abort. Roullin had noted that shedding of the hair, and sometimes of the teeth, occured in animals and men; that mules fed on it cast their hoofs, and that fowles laid eggs without shells. The provings brought out a specific affinity for the generative sphere of both sexes, and especially for the left ovary and uterus. Ustilago congests the uterus and produces haemorrages, generally passive or in clots. It is in uterine haemorrages, menstrual, post-partum and climacteric that Ustilago has been most succesfully employed as Homoeopathic Remedy and has also relieved vicarious menstruation, bleeding taking place from the lungs and bowels; and bleeding between the periods with left inflammotory pain. Among the peculiar sensations of corn-smut fungus poisoning are ; As if head were being lifted off. As if forehead would burst open. As if a lump behind larynx. Excessively tired feeling. Bearing down, as if everything would come from her. Uterus as if drawn into a knot. As if intestines were being tied in knots. The symptoms are aggravated by touch. Pressure aggrates ovaries. Riding in carriage aggravates backache. Rising and motion aggravates menorrhagia. Walking aggravates frontal headache ; pain in left groin ; pain in loins. Warm room induces opression and faintness. Open air causes lachrymation. Swallowing aggravates pain in tonsils. Colicky pains are ameliorated by constipated stool. So be cautious while eating corn sprouts. Gopal I -- In , " Whitney Larsen " <wlarsen@...> wrote: > > I'm using the popcorn kernels from the Sproutpeople website. > > > > I cannot remember the name of the mold, but I did have it identified as > harmless. It's one of the molds that help to fix nitrogen in legumous > plants. Drives me nuts that I can't remember what it's called. > > > > Growing corn shoots in the dark so they don't green up gives the shoots > several culinary advantages. Greening corn shoots causes them to toughen > and get rather woody even at a very young stage. When the shoots are raised > in darkness the stems and leaves have that nice, romaine-lettuce-like, crisp > texture. Too much chlorophyll development gives them an unpleasant > woodiness like over-matured asparagus. > > > > Also, the bright yellow color of un-greened corn shoots is highly desirable > to chefs as a plate garnish. Given what my customers pay for my product, > they want to get as much visual bang as possible. A small cluster of > brilliant chartreuse, broad-leaved " grass " on top a dish is far more > exciting than the same cluster of green. There are so many green foods, but > not many that are so bright a shade of yellow. It's the same reason I can > charge lots more for opal basil (purple-black) micro-greens than I can for > Genovese basil, and why the most oddly-colored heirloom tomatoes fetch > premium prices. People eat first with their eyes. > > > > Alas, in my little corner of the world, sprouting has nothing to do with > getting the most healthful sprouts possible. I have to concern myself with > raising the most marketable product. All of what I grow (except tomatoes > and pea tendrils) is meant only to dress up high-end restaurant fare, and > not as a main component of a meal. As such, the nutritive content isn't a > big deal. Taste, texture, and visual appeal are my priorities. > > > > I'd be interested in seeing what impact greening the shoots has on nutritive > content, however. > > > > > > _____ > > From: [mailto: ] On > Behalf Of sunnyj344 > Sent: Monday, July 30, 2007 11:06 AM > > Subject: Re: Moldy corn shoots > > > > > I just happened to read an article about mold on wheatgrass on the > Sproutman's website (www.sproutman.com <http://www.sproutma > <http://www.sproutman.com> n.com> ) and > how most of it isn't harmful; perhaps your mold is in a similar > category? Question, when you grow your corn shoots, do you expose them > to light to green them up or do you keep them in the dark? I saw an > article about corn shoots in the UK and apparently they prefer to grow > them without exposing them to light. I would think they would be > healthier for you if they were allowed to green up? And also, what kind > of corn seeds do you use? > > Thanks!! > > > > > > I'm having trouble with my corn shoots. There is a dense layer of > > white fuzzy mold on the surface of the vermiculite growing medium. > > I'm using the same growing medium for all my microgreens, but the > > problem is unique to the corn shoots. I started a new batch of corn > > just to see if the first one somehow got contaminated, but the new > > batch started to show the same mold. > > > > The shoots themselves are mold-free (it shows no signs of being > > harmful to the shoots) and appear quite healthy. They are only a > > week old but already about 6 " tall. > > > > I know some household molds are completely innocuous (like the green > > and white fuzzy molds that form on bread and cheese). I know soil > > is chock-a-block with molds, fungus, bacteria... I also know that > > it is completely safe to eat the white and green fuzzy molds that > > sometimes grow on bread and cheese (in ServSafe restaurant safety > > certification programs they teach that you should cut away 1 " around > > white and green mold for cosmetic reasons, but that the molds are in > > facct harmless. If you have black mold, however, you should discard > > the whole product). > > > > What say you? Should I toss my corn shoots, or simply cut them an > > inch above the mold layer, wash well and enjoy? > > > > In the future, is there something I can use to prevent this mold > > from popping up on the rest of the corn shoots? > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2007 Report Share Posted August 4, 2007 Hi Whitney; Thanks for all your wonderful information about the corn shoots! Also, I've eaten those delicious pea tendrils and am wondering if they are the same as (sno)pea shoots? Thanks! Re: Moldy corn shoots I just happened to read an article about mold on wheatgrass on the Sproutman's website (www.sproutman. com <http://www.sproutma <http://www.sproutma n.com> n.com> ) and how most of it isn't harmful; perhaps your mold is in a similar category? Question, when you grow your corn shoots, do you expose them to light to green them up or do you keep them in the dark? I saw an article about corn shoots in the UK and apparently they prefer to grow them without exposing them to light. I would think they would be healthier for you if they were allowed to green up? And also, what kind of corn seeds do you use? Thanks!! > > I'm having trouble with my corn shoots. There is a dense layer of > white fuzzy mold on the surface of the vermiculite growing medium. > I'm using the same growing medium for all my microgreens, but the > problem is unique to the corn shoots. I started a new batch of corn > just to see if the first one somehow got contaminated, but the new > batch started to show the same mold. > > The shoots themselves are mold-free (it shows no signs of being > harmful to the shoots) and appear quite healthy. They are only a > week old but already about 6 " tall. > > I know some household molds are completely innocuous (like the green > and white fuzzy molds that form on bread and cheese). I know soil > is chock-a-block with molds, fungus, bacteria... I also know that > it is completely safe to eat the white and green fuzzy molds that > sometimes grow on bread and cheese (in ServSafe restaurant safety > certification programs they teach that you should cut away 1 " around > white and green mold for cosmetic reasons, but that the molds are in > facct harmless. If you have black mold, however, you should discard > the whole product). > > What say you? Should I toss my corn shoots, or simply cut them an > inch above the mold layer, wash well and enjoy? > > In the future, is there something I can use to prevent this mold > from popping up on the rest of the corn shoots? > Quote Link to comment Share on other sites More sharing options...
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