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.