Growing Instructions- Sprouts

 

Benefits of Sprouting

Sprouts are one of the easiest foods you can grow! They require very little space, needing nothing more than a mason jar in order to grow. One tablespoon of seed can grow upto 4 cups of sprouts, making sprouting at home way more cost effective then buying at the grocery store. 

Sprouting also has major health benefits, increasing the vitamins, minerals and antioxidants in the ingredients you are sprouting.  Also sprouted grains and beans makes them much easier for our bodies to digest as most gas producing starches are eliminated. Sprouts also contain a very high level of living enzymes that can help boost your metabolic process.

You can sprout almost any seed, grain or legume with the exception of:

Kidney Beans: avoid sprouting these to eat as raw sprouts, they contain toxins that can cause nausea, vomiting and diarrhea. 

Quinoa: contain high levels of saponins, which many people have strong allergic reactions to and can become very ill.

 

 SPROUTING INSTRUCTIONS:

1. Place seeds in a clean mason jar and cover with cool water. Set seeds aside to soak for the listed amount of time. The general ratio is 3 parts water to 1 part seed.

2. After the soak time has been completed, place a sprouter lid, cheesecloth or sprout screen on top of your jar and empty the soaking water. Replace with cool fresh water, rinse, and empty water from jar again. Make sure you shake out as much of the excess water as possible. 

3. Store your mason jar upside down, tilted in a bowl works really well, so excess moisture drains and air flows in.  Repeat the rinse process twice a day until the desired sprouting stage has been reached. 

4. Enjoy eating your sprouts! Left over sprouts can be stored in the refrigerator by placing them in a container lined with a dry cloth or paper towel to absorb the excess moisture. 

Below are some basic guides to help you on your sprouting journey:

Seeds	Seed Amount	Yield	Soak Time	Harvest
Alfalfa	3 Tbsp	4 Cups	8 Hours	5-6 Days
Broccoli	3 Tbsp	3 Cups	8 Hours	3-6 Days
Clover	3 Tbsp	4 Cups	8 hours	5-6 Days
Kale	4 Tbsp	4 Cups	6 hours	3-6 Days
Mustard	3 Tbsp	3 Cups	6 hours	3-6 Days
Onion	2 Tbsp	3 Cups	8 hours	10-12 Days
Radish	3 Tbsp	4 Cups	6 hours	3-6 Days
Chickpea	1 Cup	4 Cups	8 hours	2-4 Days
Lentil	3/4 Cup	4 Cups	8 hours	2-3 Days
Mung Bean	1/3 Cup	4 Cups	8 hours	2-5 Days
Peas	1 Cup	3 Cups	8 hours	2-3 Days
Wheat	1 Cup	3 Cups	6 hours	2-3 Days
Barley	1 Cup	3 Cups	6 hours	2-3 Days
Beans	1/2 Cup	3 Cups	8-12 hours	2-4 Days