How To Sprout

How To Sprout

Here's what you need:

  1. A wide-mouthed jar
  2. A bowl or drain rack that allows you to invert the jar at an angle.
  3. A sprouting lid, or some screen or netting with a rubber band.
  4. Fresh water. If you would drink the water then it’s fine to use!
  5. Seeds with good germination, preferably grown organically for human consumption.
  6. There are also numerous other methods such as an EasySprout sprouter or Hemp Bag. It's as easy as following the directions provided! (Please note that we do not carry multi-tiered sprouters. They work very well for many people, but if you have any amount of hard water or if you’re growing sprouts that are sensitive to water such as broccoli they can cause rot or mould problems.)

Soaking. Put 1-2 tbsp of small seed, or ¼ - ½ cup of large seed I the jar. Rinse with water and drain. Let the seeds soak in the jar for approximately 2 hours (broccoli family), 6 hours (small seeds) or 12 hours (bigger grains or beans) in enough water to allow them to swell completely. Affix your sprouting lid or screen and rubber band. After soaking, pour out the water through the screen.

Sprouting. Place the jar away from direct sunlight upside down and on an angle to allow the excess water to drain out and air to circulate. Rinse twice daily

Harvesting. If you sprouted beans or grains for 2 days, they are now ready to eat without a final rinse and leftovers can be stored in the fridge. After 4-5 days of sprouting, leafy sprouts should be rinsed as usual, grown for half a day more and stored in the refrigerator. That’s it!

Storing. Well drained sprouts should keep well in the fridge for up to 10 days. Optional: put folded paper towel on top of the sprouts in the jar. Put lid on and refrigerate turned upside down. This removes excess moisture.

Helpful tips:

  • Some sprouts tend to clump together as they grow. To separate, fill the jar with water, remove the screen and stir gently with a fork. Remove hulls if desired. Drain as usual.
  • The drier they are the better sprouts keep. Be sure to let sprouts grown another half day after the final rinse before storing in the fridge.
  • To remove the hulls from leafy sprouts, use a special final rinse. Pull sprouts out of the jar into a sink or big bowl filled with water. Swish gently using fingers to separate the tangled roots. The hulls will separate and rinse or sink. Discard the hulls and return the sprouts to the jar.
  • Some brassicas like radish and broccoli develop very fuzzy root hairs that can be mistaken for mould.

 

Alfalfa

Amaranth

Ancient Eastern Blend

Arugula

Barley, Hulless

Barley, Hulls On

Basil

Beans, Adzuki

Beans, Crunchy Bean Mix

Beans, Mung

Beets

Broccoli

Broccoli Brassica Blend

Broccoli Raab (Rapini)

Buckwheat, Hulls On

Cabbage, Red

Canola

Caraway

Chia, Black

Clover, Red

Curly Cress

Fennel

Fenugreek

Flax, Brown

Garbanzos

Garlic Chives

Kale, Green

Kale, Pink

Lentis, Black

Lentils, Crimson

Lentils, French Green

Lentils, Large Green

Lentils, Small Green

Lentils, Spicy Lentil Crunch

Lentils, Super Spicy Lentil Crunch

Mustard, Brown

Mustard, Mizuna

Mustard, Oriental

Mustard, Red

Mustard, Tat Soi

Mustard, Tokyo Bekana

Oats, Hulless

Onion

Peanuts, Raw Shelled

Peas, Dwarf Grey Sugar

Peas, Green

Peas, Marrowfat

Peas, Oregon Giant

Peas, Speckled

Peas, Yellow

Popcorn

Quinoa, Black

Quinoa, White

Radish, China Rose

Radish, Daikon

Radish, Kaiware

Radish, Red Daikon

Radish, Triton

Rye

Sandwich Booster

Sesame

Spelt, Dehulled

Spring Salad

Sunflower, Black Oilseed

Swiss Chard

Wheat, Hard Red Spring

Wheat, Kamut® Khorasan

Wheat, Soft White Winter

Wheat, Winter