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About Sprouts

Sprouts are germinated seeds eaten at a few days old. You can grow them in any season — even in winter — in a jar on the counter. Use seed sold for sprouting (tested for pathogens). This is a kitchen method, not a garden bed, and not a branded seed-bank kit.

When to Plant

Any day of the year indoors. Avoid sprouting in a hot, closed cabinet.

How to Plant

1. Measure 1–2 tablespoons of seed into a clean quart jar. 2. Cover with a mesh lid or cheesecloth and a rubber band. 3. Soak 8–12 hours in cool water, then drain. 4. Rinse and drain thoroughly 2–3 times a day. 5. Rest the jar at a 45° angle so water cannot pool. 6. Keep out of direct sun; a little indirect light on the last day greens them. 7. Harvest on day 3–7 when tails are ½–2 inches, depending on the seed.

When to Harvest

Rinse, drain well, and refrigerate in a breathable container up to 5 days. Toss on sandwiches, stir-fries, or salads. Discard the batch if it smells sour, looks slimy, or feels warm — do not taste it.

Seeds that sprout well

Broccoli, radish, alfalfa, clover, mung, lentil, and pea. Do not sprout tomato, pepper, or eggplant seed (nightshade alkaloids) or treated garden seed.