Large, vigorous sprouts with unusual flavor; traditionally used in Indian cooking.
Soaking Time: 8 hours
Sprouting time: 3-5 days
Recommended methods: Jar-Lid, Easy Sprouter or Sprouting Tray
Yield: 1 Tbsp = 1-2 cups
First, some Food Safety
Our certified organic, Non-GMO Project Verified sprouting seeds are
available throughout the country and we take the safe handling of our
sprouting seeds very seriously.
1) We test every lot of our sprouting seeds to ensure a high germination rate and
freedom from pathogens like Listeria, Salmonella, and E. coli.
2) Our sprouting seeds are packed and sealed in a food safe facility following strict
food safety protocols.
3) We take sealed samples from each packing run and send them to an independent
lab to test again for any contamination with pathogens. We do not ship to our
customers until we get the pathogen-free test results back.
4) Each package has lot and batch tracking codes for full product traceability.
5) We have a recall protocol in place if an issue ever arises.
This is the simplest and cheapest method for sprouting. Any standard
wide-mouth jar can be used together with a sprouting screen, sprout jar lid
or a small piece of tulle and a rubber band. To follow the basic method
below, first check the back of your sprout package or our listings
below for variety-specific directions:
- Place 1-2 Tbsp of sprouting seeds in a clean wide-mouth jar
- Place the sprouting screen and ring, sprout lid, or tulle and rubber band over the top of the jar
- Fill the jar with water and then pour off to rinse seed
- Fill jar with water and let soak for 4-12 hours, depending on the type of sprouts
- Drain water, then rinse with water twice each day for 5 days until sprouts are finished
- Store sprout jar in a bowl, tilted at an angle so any excess
water drains out through the screen. Sprouts should be moist, not
sitting in water
- Once sprouts have grown to be an inch or so long and have formed
very small leaves called cotyledons, the sprouts are ready for greening.
Just place the jar in bright indirect light and they will turn green
over the course of a day.
- Enjoy your fresh sprouts on sandwiches, salads and more!
- Store sprouts in the refrigerator for up to a week. If not stored
in an airtight container, rinse sprouts with water each day to keep
Pros of the Jar-Lid Method:
Works very well for most seeds
Cons of the Jar-Lid Method:
Less airflow and drainage than other sprouters
Doesnt work as well for gelatinous seeds (such as arugula, canola,
and mustards), which may clog the screen and prevent water from draining
Sprouting Tray Method:
This is another simple method that allows you to produce several
different types of sprouts at the same time. Sprouting trays, like the SproutMaster
and Bioset Germinator are usually plastic and stackable. They have
multiple chambers with perforated bottoms to allow water to drain
through and are modular, allowing you to grow as many different types of
sprouts at once as you wish. With some models the bottom becomes the
lid for storage. To follow the basic method below, first check the back
of your sprout package or our listings below for variety-specific
- Cover the bottom of the sprouting tray with one single layer of seed.
- Place the tray and seeds in a dish of water and soak for required
time. (Alternatively, once you've measured your seeds in the tray, you
can put the seeds in a bowl, fill the bowl with water, and soak for
required time. Drain well.)
- Twice a day, rinse the seeds. Either rinse under a tap of running
water, or use a spray bottle to mist well. Tip the tray to the side to
- Refrigerate to store once sprouts are ready. Sprouts can be
refrigerated for up to a week in a sealed container. (Sprouts store best
when they are fairly dry- do not store immediately after rinsing.)
- NOTE: The Bioset Germinator contains a siphon system which
automatically adjusts the water level and humidity in each chamber.
Ideally one should simply fill the top chamber with water twice daily.
However, it is recommended to drain each tray individually to ensure
Pros of the Sprout Tray Method:
Excellent for most sprouts
Cons of the Sprout Tray Method:
More expensive than Jar-Lid method
Less space for taller sprouts like mung beans
More difficult to clean than with the Jar-Lid method, use a vegetable brush.
The Easy Sprouter works well for most seeds,
and as the name implies, makes the process very easy. It is essentially a
plastic cup with a second cup that fits inside it with drainage holes
in the bottom, and a perforated lid to go on top. It comes with an
insert for small seeds, a closed lid for refrigerator storage, and a
perforated lid for travel (so your sprouts can breathe). The design
provides better air circulation and drainage than the Jar-Lid method or
the Sprout-Master. They are especially good for sprouting
more-challenging mung beans because of the opaque plastic and upright
shape. To follow the basic method below, first check the back of your
sprout package or our listings below for variety-specific directions:
- Place desired quantity of seed in the sprouter. Use small seed insert if sprouting smaller seeds like alfalfa or clover.
- Fill container with water, then remove inner cup and allow water to drain out through the bottom.
- Replace inner cup and fill container with water so seeds are covered by 1, then soak for required time.
- Allow water to drain by removing inner cup, then replace and cover with perforated lid.
- Rinse seeds twice a day until they are ready. Leave lid off for a few hours in bright indirect light to green your sprouts.
- To store, use solid lid and keep in the refrigerator up to a week, rinsing each day.
- To travel, use perforated lid to allow airflow and discourage mold.
Pros of the Easy Sprouter:
Excellent airflow and drainage
Ideal for mung bean sprouts
Makes storage and traveling easy
Easy to clean, dishwasher safe
Made of non-leaching plastic
Cons of the Easy Sprouter:
More expensive than Jar-Lid method