I got stuck one winter in the mountains of Idaho having nothing to eat but elk meat and pancakes (no syrup) for six weeks. ANYTHING green would have been welcome! The next summer I learned how to sprout alfalfa and Mung beans and kept bags of them around, just in case.
I remembered doing this just in a jar in my cupboard, but it’s been a few years, so I consulted with Wyzyrd on sprouting. Wyzyrd does it in a canning jar that he cut a piece of screen out over the top for under the ring (or you could just use a rubber band around the screen.
He said to let the beans/seeds soak overnight, rinse in fresh water, drain the water and sit it someplace out of the way for three days and you have sprouts! You don’t need much water and you don’t need light. When they grow to where you want to eat them, rinse and eat or refrigerate in a baggie. Good for about 2 to 3 days if refrigerated.
Sprouts are extremely nutritious, can be used with lettuce or as a substitute for lettuce or other greens, or eaten as is.
Or add to your cans of soup for volume to fill you up! All they need is moisture and warmth (room temperature is fine) and you will have fresh greens in 3 days. The seeds are usually small and keep a long time—excellent for long term storage!
And honestly, if you are actually being thoughtful about how you are storing food and working from some kind of survival food list, greens should already be a part of it.
Check out this simple sprouting package can be used with your wide mouth Mason jars, and contains: clover, alfalfa, radish, mustard, chick peas, lentils, and peas.