How to Grow Sprouts | Guide to Growing Sprouts

Suggestions Sprouter Growing

Vegetable, Grain and Bean Sprouts are the fastest and easiest way to generate fresh, nutritious food. They do not require a growing medium, only a steady supply of clean water. Because of this, they are unable to take up minerals or trace minerals and have relatively little mineral content relative to microcreens, baby greens and other urban crops grown in containers. Many sprouts are very versatile and show good protein, vitamin and enzyme content.

     
   
 
Grains
Guide to Sprouting Wheat        
How to Sprout Wheat | Guide to Sprouting Wheat

The berries themselves are a snap to germinate-going from seed to sprout in only a couple days.

           
 
Herbs
Guide to Sprouting Fenugreek   Guide to Sprouting Mustard    
How to Sprout Fenugreek | Guide to Sprouting Fenugreek

Fenugreek produces sprouts with good flavor and a host of medicinal benefits.

  How to Sprout Mustard | Guide to Sprouting Mustard

Mustard is among the strongest flavored of the Brassica family sprouts.

     
 
Legumes
Guide to Sprouting Alfalfa   Guide to Sprouting Bean   Guide to Sprouting Clover
How to Sprout Alfalfa | Guide to Sprouting Alfalfa

The ubiquitous alfalfa sprout is perhaps the most popular sprout in the United States.

  How to Sprout Beans | Guide to Sprouting Beans

Bean sprouts typically refer to the popular mung bean sprouts that are often used in Asian soups, stir-fries, ect.

  How to Sprout Clover | Guide to Sprouting Clover

Red clover's taste is
relatively mild, and makes
it a complement to bolder, stronger flavors.

 
Guide to Sprouting Chickpea   Guide to Sprouting Garbanzo   Guide to Sprouting Lentils
How to Sprout Chickpeas | Guide to Sprouting Chickpeas

Chickpeas offer a relatively low energy way to enjoy the protein and other nutritional benefits of this large legume.

  How to Sprout Garbanzo Beans | Guide to Sprouting Garbanzo Beans

Native to India, and popular in the cuisines of that region, garbanzos have found new applications in sprouting.

  How to Sprout Lentils | Guide to Sprouting Lentils

Versatile and crispy, lentil sprout are easy to work into salads, sandwiches & raw dishes.

 
Guide to Sprouting Mung Beans   Guide to Sprouting Red Clover    
How to Sprout Mung Beans | Guide to Sprouting Mung Beans

Long and crunchy, mung bean sprouts are commonly sold in Asian food markets as a stir-fry vegetable.

  How to Sprout Red Clover | Guide to Sprouting Red Clover

Along with alfalfa, red clover is the most widely available sprout in the United States and the taste is rather mild.

     
 
Vegetables
Guide to Sprouting Broccoli   Guide to Sprouting Radish    
How to Sprout Broccoli | Guide to Sprouting Broccoli

Some evidence indicates that eating broccoli sprout is beneficial to the stomach and digestive system.

  How to Sprout Radish | Guide to Sprouting Radish

Radish sprouts maintain many of the same flavor characteristics found in full-grown radishes.

     


   
 

Broccoli SproutsSprouts provide fresh, easy nutrition and can be harvested within days-typically a week or less from seed to edible sprout. When growing sprouts, always choose organic seeds andstore in a cool, dark, dry setting. Tastes can vary considerably between different varieties. Small, commonly available sprouts like red clover and alfalfa are relatively sweet while more exotic sprouts from brassica family members such as radish or mustard have a spicy or stimulating taste. Nearly all sprouts will contain vitamins and enzymes, which are synthesized by the growing seedling. However as sprouts are not grown in a solid medium, they do not take up minerals and will show lower content relative to microgreens or full size-vegetables.

Sprouting Suggestions

  • Always use fresh, clean water when soaking and rinsing your sprouts, and rinse at least 3-4 times daily.

  • After rinsing and soaking, thoroughly drain of excess water. Sprouts left sitting in water, or with excess moisture, can be vulnerable to rotting and must not be consumed. Be especially cautious with sprouts that have been exposed to warm, moist conditions as they are particularly susceptible to bacteria and other pathogens. Sprouts are easy to grow, but if you ever have doubts about the cleanliness or safety of sprouts, it is wise to discard that batch immediately and begin a new one.

  • Sprouts should be soaked for 4 hours or longer prior to growth. Larger seeds, such as chickpeas and other large beans, require more soaking time (8-10 hours) than smaller seeds such as alfalfa or red clover.

  • Always wash your sprouter between uses, and do not eat sprouts that are soggy, lifeless, or give off a foul odor. Such signs may indicate rotting sprouts, which should not be consumed and should be discarded. Better safe than sorry.

  • Store growing sprouts on countertop, or other warm (approximately room temperature) environment. Exposure to moderate light amounts of light may be beneficial and help to promote faster growth.

SprouterChoosing a Sprouter

There are many types of sprouters available from jars to bags to elaborate, automated containers. While it is important to keep your sprouts well hydrated, it is equally crucial that they have proper drainage. If not, your seeds may not germinate properly or the freshness of your growing sprouts will be compromised. Therefore select a sprouter that is easy to completely and quickly drain out after rinsing. Always clean your sprouter between uses.


Growing Your Sprouts

The time required to grow edible sprouts varies slightly from seed to seed, but the process generally does not.

  1. To start your sprouts, you will want to soak your seeds in a bowl of cool water for 4-6 hours, or overnight, making certain that seeds are submersed and not floating on top of the water. This will soften the seed coat and promote germination. After soaking, thoroughly drain off all water. It is wise to rinse seeds immediately after soaking to clean them and wash away an extraneous matter, and again drain off all excess water.

  2. Wait several hours, then later in that day: Rinse seeds with cool, clean water. Carefully drain off all water so seeds at bottom of sprouter are not covered with water.

  3. Repeat this process of rinsing with cool water and draining 3-4 times per day as your seeds mature, and even as you begin to harvest and consume them. As your sprouts grow, it is important that they receive good air circulation. Many types of sprouters, such as simple canning jar types, provide good circulation with the tilting motion necessary for complete drainage. Keep your container on your kitchen table or counter, or similar location that has dependable lighting and airflow.

  4. Once sprouts have reached a desirable state for consumption, they can be transferred out of sprouter and placed under refrigeration to prolong their lifespan.  This is not necessary but will slow down the growth process and give you a larger window to eat your sprouts.  Sprouts should not be allowed to dry out, as they can quickly lose their vitality and nutritional content.

  5. Clean sprouter thoroughly after use.

Within a few days, you will be able to start collecting your sprouts and using them in salads, sandwiches and as a crunchy & nutritious complement in all sorts of culinary creations. Most people find sprouts more palatable prior to photosynthesis when the plant begins to show green leaves and other signs of development, but they will remain safe for consumption. Growing your own sprouts is simple and easy, and with little experience you will have no problem finding quick success. Happy sprouting!

 

Below is a table with sprouting times for some of the more commonly available varieties:

 

Sprout
Days to Sprout
Taste & Qualities
Prominent Nutrients
Alfalfa
5-7 days
Mild, light, with a
pleasant 'crunch'
Vitamins D & K
Slight mineral content
Arugula
3-6 days
Spicy, peppery taste Vitamins A & C
Iron
Broccoli
3-6 days
Spicy mustard taste Rich in antioxidant content
Clover
5-6 days
Mild, sweet

Vitamins A, B, C, E
Mineral content
High protein

Fenugreek
3-6 days
Unique, pungent Vitamin A
Phosphorous & Iron
Lentil
2-4 days
Mild, cruchy taste
& texture
Vitamins A, C, E
Rich in amino acids
Some mineral content
Mung
2-4 days
Thick, mild Vitamins A, B, C, E
Iron, Magnesium
Mustard
3-6 days
Strong & spicy mustard taste Vitamins A, B, C
Mineral content
Radish
3-6 days
Hot & spicy Vitamin C
Potassium, Amino acids
You can find sprouts in the following Seed Packs:
Non GMO/Non Hybrid Organic Fresh SproutsSprout SamplerIndependence Sprouts
Click the packs below to see some of our other wonderful products
Heirloom Organics Products
Kitchen Herb Pack 1 Kitchen Herb Pack 2 Tobacco Pack Tea Garden Pack Chili Pepper Pack Drying Beans Pack Garden Salad Bowl Pack Heirloom Tomato Pack Fruit Pack Greens Pack Medicine Herb Pack 2 Medicine Herb Pack 1 Family Pack Fresh Sprouts Pack Survival Seed Vault Farm Pack Grains Pack Homestead Pack Livestock Pack
 

© 2014 Heirloom Organics

Become an Affiliate | Contact Us