Whole Berries are NOT just for home milling!

These nutrient-packed delights are springy and plump once simmered in a bit of liquid or dampened and left to sprout.

Cooked berries are a hearty addition to a summer salad or a winter soup. Sprouted berries are a fun bread inclusion or the ideal backbone to your favorite chilled salad.

The best part? It's so simple.

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How to Cook Whole Berries

1. Rinse and sort whole berries of choice - Sonora Berries are our favorite for cooking! Find them in our Berry Bundle.

2. Combine 1 part berry to 4 parts water. (Optional: add 1 tablespoon of apple cider vinegar to soften)

3. Place grain berries and water into a pot. Bring to a boil on the stove. Reduce to a simmer. Cover and simmer for 45 minutes to 1 hour (time varies according to the type of grain)

Soft Wheat Berries: 45 minutes

Hard Wheat, Rye and Ancient Grain Berries: 1 hour

4. Taste for doneness - think al dente pasta. The berry should have a spring to it! Once softened to your liking, drain the excess liquid if any remains, and serve warm as a side or chilled in a salad.

 

How to Sprout Whole Berries

1. Rinse and sort whole berries of choice.

2. Soak whole berries in a glass jar full of water for 8 hours.

3. Drain and rinse whole berries, place back into jar and cover with a cheesecloth or other breathable top. Prop your jar upside down on a plate or towel to allow excess liquid to drain.

4. Rinse whole berries 2-3x a day and replace upside down to continue drainage.

5. After 1-3 days, expect to see each individual berry sprouting! Once you see a small shoot extending from each berry, they're ready to eat! Make sure they have drained thoroughly (for 8hrs since their last rinse), chill and enjoy!