Sprouts are one of the easiest foods you can grow. Sprouts are a living food, packed full of nutrients. You can’t eat anything fresher.
Sprouts are one of the easiest things you can grow at home. Sprouts are a living food, packed full of nutrients. You can’t eat anything fresher. It’s a very simple process of soaking the seeds and allowing time for them to grow. This process takes only 4 to 5 days.
Once the seeds are ready for harvesting, remove the excess moisture with a salad spinner. When done this way they will keep in the fridge, in an airtight container for 7 to 10 days.
The trick to sprouting, is recognizing the moisture with the seedlings. It’s important that the seeds do not dry out nor get water logged. If the seeds dry out, they will die and if they are too wet they will spoil. Sprouts also need proper air circulation. It’s finding the right balance, and what you use as equipment can make the difference.
This method works for all sprouts. Small seeds like alfalfa, broccoli, radish and clover are more susceptible to getting water logged than larger seeds like lentils and chickpeas. Only whole seeds can be sprouted, not split or broken seeds.
To get started we need to select a method, a type of container where you want your sprouts to grow.
Selecting a Sprouting Method
There are many methods for sprouting. My two favorite methods are:
A Simple Inexpensive Sieve When I was first learning, I found the most economical method was to use a plastic sieve that can be placed over a bowl. Although, I don’t advocate plastic, I do like it for sprouting as it won’t rust. I found systems that involve metal, even though they are to be rust resistant, can still rust.
I also like the sieve method because it allows for lots of air circulation, which is important to prevent the seeds from getting water logged.
Victorio Sprouter or something similar The Victorio Sprouter is very compact. It has four stacking trays and a reservoir tray. This system is very versatile as you can use it with one tray or with all four. Having individual trays allows for sprouting a variety of different seeds at the same time.
Each tray has tiny holes in the bottom. When you pour water in the top tray it automatically drips and irrigates the tray beneath it with the water collecting in the reservoir.
Instructions Start
Step-by-Step Guide
Seeds Soaking and Supplies
- small seeds like alfalfa soak 3-4 hours (3 Tbsp seeds makes about 3-4 cups sprouts)
- large seeds like lentils soak 6-12 hours (lentil instructions at bottom of page)
- 1 cup water for soaking the seeds
- Sprouting method
- Salad spinner
Sprouting: After soaking, use a sieve to drain the water from the seeds. From here you can leave them in the sieve for sprouting or transfer the seeds to a sprouter like the Victorio. Note, when using the sieve method, water will puddle to the bottom of it. I find it helpful to put the bottom of the sieve on a clean tea towel – just briefly – the towel will absorb the excess water that puddles there. The most common problem to sprouts spoiling is too much moisture. Doing this step is a precaution to prevent the seeds at the bottom staying excessively wet.
Leave the sprouts uncovered and keep them out of direct sunlight. From here the sprouts will grow. They will need regular rinsing and proper draining. Generally sprouts need to be rinsed 3 times a day. (morning, mid afternoon and night) It’s best to check on them every 5 to 6 hours. If you won’t be able to do an afternoon rinse, then cover them with a clean tea towel to prevent them from drying out.
By the 3 to 4th day, as the seeds develop into sprouts, move them to a windowsill, or put them underneath a kitchen counter light as this will help them develop an appetizing green color.
Continue with the rinsing and draining until they are ready to harvest. Generally sprouts will be ready within 4 to 6 days.
How to Remove Unsprouted Seeds and Hulls: You will notice when you push back the sprouts, there will be unsprouted seeds and hulls accumulated at the bottom of the sprouter. This is normal. Although harmless to eat, an excess of these will spoil the sprouts. Using a salad spinner makes this quick and easy.
Using your hands, while leaving behind as much of the sprouted seeds as possible, lift the sprouts from the sprouter and place them a salad spinner bowl. Discard the seeds that didn’t sprout.
Cover the sprouts with water. You will notice, most of hulls will float to the top while the seeds that didn’t sprout will sink to the bottom.
Scoop out the sprouts and discard the water with the hulls. If needed, repeat this process a couple of times. When done with the rinsing, it’s important to use the salad spinner to spin off the excess moisture, otherwise the sprouts will not keep.
Storage: Put freshly spun sprouts in a covered container and keep them in the fridge for 7 to 10 days or until they show signs of spoilage.
Sprouted Lentils
Sort through the lentils. Look for tiny stones and discard unwanted debris. Rinse the lentils, put them in a bowl and cover them with water. Let them soak for at least 6 hours or as long as overnight.
After soaking, use a sieve to drain the water from the lentils. Briefly place the bottom of the sieve on a clean tea towel to absorb any extra moisture then place the sieve over a bowl. Leave it sit on the kitchen counter and check the lentils within 4 to 6 hours. You don’t want them drying out. If you won’t be able to do an afternoon rinse, then cover them with a clean tea towel to prevent them from drying out.
A general routine is to repeat the rinse process morning, midafternoon and night. It is crucial that the sprouts are kept moist, not wet. Continue the rinsing process for 2 to 3 days or until the sprout tails are nicely showing. Don’t let the tails get too long as the sprouts are sweeter with short tails.
When sprouts are ready to harvest give them another rinse and drain them well. Make sure they are not wet. A salad spinner is gentle and works well to remove excess moisture. Transfer sprouts to a container with lid. Keep sprouts covered and in fridge for 7 to 10 days. Note, eventhough the sprouts are in the fridge, they will continue to grow, just slower.
How to Eat Sprouted Lentils
- Eat sprouts raw, steamed or sauté in a bit of soy sauce and/or garlic.
- Add either raw or cooked sprouts to a salad.
- Just before serving rice or other cooked grains, stir in some sprouts.
- Make a salad. This quick and easy Lentil Salad can be made with either regular cooked lentils or steamed sprouted lentils.