Sprouts

Seeds to Sprouts – Growing Sprouts at Home

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Growing sprouts in a jar have become one of my favorite activities. Watching dormant seeds come to life is magical and exhilarating – as if you are watching the awakening of nature and spring approach in a glass terrarium.

I start my sprouts at the end of February, as a prelude to spring, marking new beginnings and a fresh start.

Sprouts have many rejuvenating micro-nutrients that are essential to healthy well-being and staving off unwanted diseases.

What do you need for sprouting?

First of all, you need seeds that can be sprouted and consumed. The good starter seeds are lentils, mong beans, broccoli, radishes, alfalfa, and wheat berries.

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You will also need a sprouting vessel, which can be a glass mason jar with a special sprouting lid. Any wide-mouth mason jar will do, you just need to get the lids.

I also use the DIY option made with an inexpensive plastic container. I made holes in one of the containers and use that container as a sprouting tray. Use another bottom container as a draining tray.

How to make the sprouts?

To start the sprouting you will add about a tablespoon of seed to a glass jar or the spouting container of your choosing, give them a rinse, then fill the container with some water and let the seeds soak in water for a couple of hours.

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I usually do this in the evening and continue the next morning.

Once you let the seeds get hydrated, you will give them a rinse a couple of times and drain your seeds of all water and place the jar upside down. This way it will still have some moisture, but the seeds won’t be sitting in the water. Keep the sprouts away from the direct sun.

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Rinse and drain the seeds twice a day for the following 5-6 days, once in the morning and then at night. This will ensure that the seeds are adequately moist.

Every two days, I take the seeds out and wash the jar and lid with soap and water. Sometimes I disinfect them with the 3% hydrogen peroxide solution or vinegar solution.

After the sprouts escape the seed capsule, I give them a good rinse in a clean bowl with water and scoop out and lose pods with a slotted spoon.

When sprouts are ready, I rinse them with an apple cider/water solution (1-2 tablespoons vinegar to 2 cups of water), drain them one last time, and store them in a clean container lined with a coffee filter.

What is the “white stuff” growing on the roots?

Rest assured it’s not a mold or fungus. This white fuzzy white stuff is an organic part of the roots and they are more prevalent when you look up close.

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