Growing Sprouts
Learn how to grow fresh, nutrient-rich sprouts at home in just 5 days. This easy step-by-step guide shows you how to sprout seeds safely—no garden needed.
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Equipment
- OR Cheesecloth
Ingredients
- 1-2 tbsp sprouting seeds your choice
- clean water to fill and then rinse
Instructions
Day 1: Soak your seeds
- Using a clean mason jar, quart size or 1/2 gallon, add 2 tsp seeds for quart size, 1 1/2 tablespoons seeds for 1/2 gallon size.
- Fill with a few inches of water, cover jar with mesh lid or cheese cloth/rubber band and store in a dark cool place (like your pantry) for 6 - 12 hours depending on seed size. Small Seeds (Broccoli, Alfalfa, Clover): 8–12 hours. Legumes (Lentils, Mung Beans, Chickpeas): 8–12 hours. Do not over soak.
Days 2: Rinse and Drain Soaking Water
- Drain the soaking water. Rinse, swish, and drain seeds 2 to 3 times.
- Rinse, swish, and drain again another 1 to 2 times on day 2.
- Store jar tilted upside down for airflow in a cool, dark place (like your pantry). You can also store horizontally. You are looking good airflow here.
Days 3 - 4: Rinse and Drain 2 - 3 times per day.
- Check the sprout length. If the sprouts need more sprouting time (less than an inch, no real leaves showing), put them back in your cool, dark storage location, again tilted upside down for airflow or lay horizontally. They should be ready for a little light by the next day.
- If the sprouts are about 1 inch or more in length and show small leaves, it's time to give them a little light. Place in indirect light, never on a hot window sill.
- Whether the sprouts are getting some light or were placed back in storage, rinse with fresh water 2–3 times per day. And again, always drain thoroughly.
Day 5: Harvest
- Once sprouts have had a little time to green up, give them a rinse. Let them dry before storing in the refrigerator. Use within 3 - 5 days.
I like to store my sprouts in their sprouting jars with the mesh lids. This keeps them well ventilated.