How to Grow Sprouting Seeds: Add a Crunch to Any Meal
You can choose to grow a wide variety of sprouting seeds, such as alfalfa, broccoli, radish, sunflower, and mung beans.
Sprouts (also known as sprouting seeds or bean sprouts) are a very nutritious food source and a great way to add nutrients to your diet during the winter season when fresh local produce is limited. Sprouts are the small shoots that initially break through the hard outer layer of seed; a common type found in grocery stores is bean sprouts.
Growing sprouts from seeds are easy and economical and a delicious way to add excitement and crunch to your sandwiches and wraps, soups, salads, or stir-fry dishes. The only equipment required is a 32-ounce mason jar, a sprouting lid or a small screen, rubber bands, seeds, water, and time.
You can buy seeds locally or from one of these companies:
- High Mowing Organic Seeds – We recommend the Ancient Eastern Blend
To start your sprouting seed journey at home:
- Clean your 32-ounce mason jar and sprouting lid in hot soapy water. Rinse well.
- Add two tablespoons of sprouting seeds to the clean jar and 2 cups of filtered cold water. Screw on the sprouting lid and let the seeds soak for at least 8 hours or overnight.
- With the lid still on, drain the water from the sprouting seeds. Rinse with cold filtered water and drain again. Store the sprouting seeds at an angle or upside down in a clean bowl so the water can continue to drain.
- Repeat step three, rinsing and draining every 8-12 hours for 3 to 5 days, until the seeds germinate and the sprouts begin to grow.
The sprouting seeds are ready to eat!
After your seeds have all sprouted they are now ready to eat. Add them to your next sandwich or favorite recipe. Store sprouts in an airtight container in the refrigerator for up to one week.
Written by Yvonne Dwyer
Master Naturalist and OPL Content Contributor
“It is truly an honor for me to be a contributor to One Planet Life. By sharing my experiences and lifetime of learning, I hope to inspire conservation, sustainability, stewardship, and awareness of enjoying the natural wonders of the world for the wellbeing of people and the planet.”