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Guide to Sprouting Seeds

These instructions are generic in nature and apply to all the varieties of the organic sprouting seeds we supply. There are however subtle differences such as the time between germination and harvest or the length of the pre-soak, and these specifics can be found on the product page of that particular sprouting seed.


The following instructions teach you how to sprout seeds in a jar (which is our favourite sprouting method), however there are many other methods you can use to successfully sprout seeds at home. Please follow the manufacturer’s instructions if using a tray, bag or other sprouter. Mucilaginous seeds (which form a protective gel once wet) such as rocket can be grown on hemp, coco coir or cotton wool, in the same way you would grow microgreens, but for sprouts you simply harvest them early.

What you'll need to sprout seeds at home

  • Hygiene facilities, sink, tap and soap
  • A glass jar
  • A section of cheesecloth and a means to secure it around the mouth of the jar
  • A bowl or drying rack to collect drips after rinsing

How to sprout seeds in a jar

Step 1 – Preparation and pre-soak


Wash your hands and any equipment thoroughly with hot soapy water. For a one-litre jar use roughly a quarter cup of small seeds, like broccoli, kale and alfalfa, or around a half cup of larger seeds like sunflower, buckwheat and wheatgrass. Halve these rates for a smaller jar. We prefer wide mouth mason jars as they allow better air circulation, drainage and harvesting,  but any jam jar will do if that's all you have.


Step 2 – Soak and rinse


Fill your jar with tepid room temperature water to a level at least double the height of your seeds. It doesn’t hurt to fill the jar completely as some seeds can absorb a surprising amount of water and you could be caught short. Leave the soaking seeds somewhere out of direct sunlight for 8-12 hours, or whatever guidance is given on your chosen seeds’ product page.


Step 3 – Drain


Drain out the soak water and rinse several times. Remember we’ve now woken our seeds from dormancy and should avoid shocks of extreme hot or cold temperatures, so keep water room temperature for best results. After a few good rinses you're seeds are ready for the next step.


Step 4 – Rinse


Place your jar upside down in a bowl or on a drying rack. It’s important that the sprouts get enough airflow and drainage so we recommend a 45-degree angle. Continue to rinse with tepid water between two and three times daily.


Step 5 – Harvest and Greening


Once your sprouts have grown tails between 1-3 cms they’re ready to eat. We all have different preferences and your seeds can be harvested at this stage, or left to grow on. Experiment and find out what stage you like them best. It’s a good idea to give your crop a few final rinses before you harvest. Place alfalfa and broccoli sprouts in sunlight for a few hours before harvest so that they can develop chlorophyll and boost nutrient levels. This process is called “greening” and can be omitted if you prefer.

Storing your fresh organic sprouts

Like microgreens (and most produce) sprouts don’t refrigerate well when wet. Pat dry with a clean paper towel and store in an airtight container for up to a week in the refrigerator. Apply the smell test and when in doubt, leave out… seed sprouts are super simple and quick to replace after all!

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