How to grow and use Sprouts

Add ready made sprouts to sandwiches, soups, salads, roll ups or simply sprinkled over potatoes.

Easy Sprouting Instructions:

1. Soak For small seeds like broccoli, alfalfa, red clover, fenugreek, mustard etc. place approximately 2 tablespoons seeds in a sprouting jar or a glass jar with a plastic mesh or muslin secured with a rubber band. Fill the jar with water, and soak for 4 - 8 hrs. Drain the liquid.
2. Rinse Twice a day. After each rinsing, place the jar at an angle to allow excess liquid to drain off. Keep seeds in a warm dark place for the first 3 days. Some seeds like alfalfa, broccoli, clover etc. are left to “green” from the 4th to the 6th day; place the jar in indirect sunlight and allow sprouts to develop chlorophyll and turn green.

3. Harvest When the sprouts are ready to harvest in three to six days, when sprouts are 3 to 5cm (1" to 2") long, rinse, wash off as many hulls as possible.

4. Refrigerate your sprouts no sooner than 8-12 hours after their final Rinse/Drain. You may use a salad spinner to dry your sprouts after De-Hulling/final Rinse and go directly to Refrigeration. Transfer to a covered container, and refrigerate to store if you want to enjoy your sprouts for the next few days.

For larger seeds and beans such as hulled sunflower, pumpkin, lentils, aduki, mung beans, peas, chickpeas and grains: Soak up to ½ cup and follow above procedure for a day, until a small tail starts to sprout. They’re delicious and nutritious for salads or snacks.