Quick guide to sprouting!

SproutingSuccessSprouting is a lot easier than it seems, and you’ll be amazed at how a tiny bit of seed can make piles and piles of sprouts for your sandwiches, salads, casseroles, etc. They’re also great by the handful as quick snacks!

Be sure to involve the kids – you’ll be amazed at how they’ll want to eat the sprouts they grow!

What Equipment Do I Need to Make Sprouts?

A container
Options are almost all affordable (<$20), and range from simple containers with built-in sieves to multi-tiered versions for sprouting several varieties at once. You can also use a simple glass jar with mesh/cheesecloth secured by a rubber band over the opening or screening fastened by a metal, screw-top ring, like this one from Amazon.

Use fresh, clean water (non-chlorinated is best).

Untreated seeds
A few tablespoons of small sprouting seeds (like alfalfa or clover) to half a cup of seed (for large seeds like lentils or beans) are all you need to produce sprouts for sandwiches, salads, and other dishes. Sprouts will double or triple in size, depending on the size of the seed and the variety you are sprouting. Start small, to help ensure you don’t end up with sprouts going bad in your refrigerator. Seeds and mixes are available online from sprout and seed companies, from Amazon, or at your local health food store. You may want to try mixes that include more than one seed type, which can add a nice variety to your sandwiches and salads.

To sprout

  • Rinse seeds under water to clean them and remove any dust or dirt.
  • Spread them evenly in your container to form a thin layer. Do not let them pile on top of one another.
  • Cover your seeds completely and soak for 6-12 hours. (Be sure to poke down any floaters.) This helps encourage sprouting.
  • Drain water from the seeds and keep moist. If using a jar, try laying on one side for more even distribution.
  • Rinse and drain 2-3 times per day. Rinse sunflower seeds more frequently, since they will get slimy. Rinse or pick off seed skins to prevent rotting.
  • After your seeds have sprouted, rinse and drain regularly (every 8-12 hours) until sprouts reach the desired length.
  • Eat fresh or store in the fridge until consumed. Most sprouts last 1-2 weeks when kept cool.
  • Average Number of Days to Finish Sprouts
    Lentil Sprouts: 3-4 days
    Mung bean Sprouts: 3-5 days
    Radish Sprouts: 4-5 days
    Mustard Sprouts: 3-6 days
    Alfalfa and Clover Sprouts: 5-6 days

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