- Days to Sprout: Sprout- 2-3, Grass- 10
- Soak Time: 4-8 hours
- Storage: Our seeds should sprout well for a year after you purchase them, if stored in a cool dry place. If you’d like to extend the germination life of your seeds, store them in the fridge. If you store your seeds in the freezer, they’ll last even longer!
Sprouting Directions
Soak: Put approximately 1/4 cup seed in a wide mouth jar with a sprouting lid. Add water, swirl, and drain. Refill jar with water and soak 6-12 hours. Drain well and invert jar at an angle on a sprouting rack, or in a bowl or drain rack.
Rinse: Twice a day, refill jar with cold water, swirl, and drain.
Enjoy! Ready to eat in (2-3) days. Refrigerate to store.
Grow Microgreens!
• 10” x 20” gardening trays (1-inch-tall preferred), 1 with
holes + 1 without. Smaller microgreen trays also work well.
• Good quality organic starting soil mix
• Parchment paper or unbleached paper towel,
• Dome lids (clear or black) or plastic sheet
• Organic seed
• Mister bottle, cup measures, garden spray nozzle (optional)
• Scissors or sharp knife
1. Soak the Seed
Larger seed such as sunflower, buckwheat, microgreen salad mix, wheat and peas should be washed then soaked in water for 6 – 12 hours prior to seeding. Drain, rinse and drain the seed after soaking.
2. Prepare Soil
Add water to top of the bag (or each tray) 12 hours ahead of use until almost fully hydrated. Rehydrate the bag as necessary. If you were to put the soil in your hand and squeeze it, you should not be able to get much more than a drop of water out of it for the perfect moisture content. If you want to mist the seed after putting it on the soil, reduce the water hydration of the bagged soil a bit.
TIP: To check for overwatering, tip the tray to one end. Water should not pool enough to drip out of the tray.
3. Fill Trays with Soil
Use a tray with holes. Fill with 3/4-1.5” of soil. The closer to the top of the tray the better aid to air circulation. Use a block or your hand to smooth and flatten the soil without compacting it. The back of a tablespoon or spatula smooths out the valleys. You can wait to put the tray without holes under until after unstacking/uncovering or add it to the bottom now.
TIP: Place a layer or two of paper towel on the bottom of the tray before adding soil for easier cleanup.
4. Sow the Seed
Spread the soaked seed evenly over the soil in the tray. The seeding density depends on the stage at which you’re planning to harvest. You should have one layer of seeds, side by side and mostly not overlapping. Spread out any clumps with a spoon or your hands. Sow slightly less seed for 2-3 week microgreens.
5. Cover the Seed
Doing away with soil as a seed cover decreases the work and time it takes to grow the greens. If stacking the trays on top of each other, use a cover directly on the seed like parchment paper, a plastic sheet or wet unbleached paper towel layer. When not stacking trays, the seed will need protection from drying out by using a dome/lid. Use a clear dome or an inverted 10 x 20” tray without holes. For smaller trays, use several layers of unbleached paper towels folded onto itself with or without a plastic sheet covering the top.
TIP: Most microgreens will grow taller when you keep the light out at the beginning, but this may make the stem weaker. Most seeds germinate in the light no problem.
6. Stack Trays
Stacking helps to quickly force the roots into the soil, provides darkness, promotes even germination/growth. Stack 2-5 filled trays on top of each other with an empty tray on the top of the stack with a weight in it. Check at least once a day to see if the trays need water. Stack for 3-5 days. Sunflowers stay stacked the longest -5 days. Put no holes trays under the soil filled holed trays.
7. Expose to Indirect Sunlight, Florescent/LED or Grow Lights.
After 2-5 days, the microgreens should be ready for light. If the microgreens begin to get quite tall and leggy, this is an indication that they may need a bit more light.
8. Water the Growing Microgreens
Check the seed once or twice daily and water as needed. The soil should be moist, not wet. Once trays are unstacked, add water from below into the no holes tray as necessary.
9. Harvest!
Sunflowers, buckwheat, and wheat grass is usually harvested around 9 to 10 days with scissors or a sharp knife. Make sure microgreens are not damp before storing. If needed, you may use a small fan or salad spinner to dry the microgreens before storing in a sealed container in the fridge.
Instead of harvesting all at once, you can start to harvest microgreens as soon as the first two leaves are spread out. Take only what you need for your meal and allow the rest to keep growing or put the tray in the fridge loosely covered and a plastic bag or dome to harvest another day. Water as necessary.
10. Enjoy!
Microgreens make everything better, so have fun with them and add them to your favourite dishes!
Helpful tips:
• To moisten your bag of soil, add water ahead until almost fully hydrated.
• The roots grow under the soil so it works well to water from below if the tray has holes in it, or open the side of the tray and pour water beside the soil when using flexible plastic trays. Otherwise misting or watering from the top works well too.
• To get the hulls to drop from sunflower, beet, chard and buckwheat leaves cover the tray loosely with clear plastic during the last days of growth. Mist the hulls. This will trap enough moisture to soften the hulls to be easily brushed off by hand.
• Good cleaning practices each growing cycle: Remove debris from trays. Apply soap to a brush and clean all surfaces with suds and firm pressure. Rinse. Sanitize your trays, equipment, tools and surfaces
Helpful tips:
• Good cleaning practices each growing cycle: Remove debris from trays. Apply soap to a brush and clean all surfaces with suds and firm pressure. Rinse. Sanitize your trays, equipment, tools and surfaces
Eve –
Le parfait déjeuner. Je fais germer les grains trois jours (en pot, rinçage deux fois par jour, impossible à manquer), puis je mange avec un peu de lait de soya, de miel et de fruits frais ou secs. Les grains germés sont tendres, avec un bon goût sucré d’avoine.
bg –
I love these sprouts. They are so easy to sprout and they make such nutritional oat milk – you feel the difference right away!
oatman –
Excellent quality, as we have become accustomed from receiving from Mumms!
Makes great rolled oats, the freshness and taste cannot be beat.
Theresa McCuaig –
We sprout oats, rye, and wheat as fodder for our guinea pigs. They are cheaper and more convenient than shopping for imported produce twice a week, especially when the exchange rate for the Canadian dollar is so low. Sprouting is so easy that it can be entrusted to a responsible child of 12.
ugrowgirl –
I love these as a raw short sprout. They grow quicklyreally well, and are chewy tasty after only a couple of days. I especially like them with berries.
Camillia –
The best thing about oats is the taste: warm and sweet. It’s the perfect morning meal. They are delicious with cinnamon and raisins. Sometimes I put them in the dehydrator for a few hours to dry them up and sometimes not. The quality is excellent – they sprout quickly and are ready in two days. I love the fact that I am never bloated when I eat sprouts. Definitely one of my favorite.
SproutPool –
Bought these as I wanted to try a grain to make a non-dairy milk or as a sprouted raw cereal. So tasty! Love how easy it is to sprout in a few days and I have been adding it to my smoothies to make it thicker.
SproutPool –
Bought this originally to make oat milk and sprouted oats for breakfast. I decided to grow oatgrass and gift it to my manager. It turned out perfectly. Love that this oat has so many uses!
Organic Vegan –
These were easily the best oats I could find. I typically ferment them then add to my morning fruit bowl. Sprout some as well for the same purpose. Other oats that I have been able to find in my area always had some moldy ones. But Mumm’s are absolutely beautiful and clean! I will always purchase from Mumm’s now!
Cold City –
The oats are the freshest I ever had. They make an excellent porridge. I soak them at 35 degrees C with a touch of vinegar for 10 hours, then cook in the oven at 210 degrees F for 12 hours.
The grains are all of good quality, all nice and beige, not darkened.
Cold City –
The oats were excellent, no rust and no broken seeds. They sprouted well and tasted pleasant.
Mostly I make porridge with them. There is no hulls left which is nice, even already made oat flakes have some. The taste is very fresh.
Joanne Corriveau –
Best Oats Seeds I ever got. They grow a very nice sweet thick grass.