Sprouting can be done in a jar, in a tray, on a towel, in a clay saucer, or in a thin layer of soil. Each method works best for certain kinds of seeds, as you’ll see from the following descriptions.
Although the basic steps are quite similar from one method to the next, the times and temperatures for sprouting will vary due to temperature and humidity variations in your home. That means you’ve got to check sprouts frequently. After your first couple of batches, you’ll have a good idea how long it takes to produce the flavor you prefer in sprouts. Many sprouters also like to save the water drained from sprouts for use in soups or sauces, or for watering houseplants.
Jar sprouting
This method works best for small seeds, such as alfalfa, clover or radish.
1. Rinse the seeds in lukewarm water.
2. Put the seeds in a jar, then add 3 times as much water as you have sprouts. Cover with a plastic mesh lid, cheesecloth, or nylon net, then fasten with a rubber band or canning jar-screw band. (You won’t need to remove the mesh covering until the sprouts are ready to harvest.) Set aside and soak for the time given in the recipe.
3. At the end of the soaking time, drain off the water (through the mesh covering).
4. Rinse the seeds with lukewarm water and drain.
5. Set the jar in a warm (60°F), dark place, at an angle so that the sprouts can drain.
6. Rinse and drain the sprouts twice a day, or as the recipe directs. (In hot, dry weather, rinse them 3 to 4 times a day.) Turn the jar gently as you rinse and drain so that the sprouts won’t break off. If the weather or your kitchen is very humid, move the sprouts to a dry place, such as near the stove or wrapped in a towel (to keep out light) near a sunny window. Too much humidity will prevent sprouting. Temperatures above 80°F can also prevent sprouting.
7. On about the fourth day, move the jar of sprouts into the sunlight so that chlorophyll can develop and turn the leaves green. Continue to rinse and drain.
8. Move the sprouts from the jar to a strainer, and rinse well to remove the hulls, if desired. Hulls can shorten storage life of sprouts, but they also add flavor.
9. Use sprouts immediately in salads, sandwiches, or as the recipe suggests. To store, put in plastic bags and refrigerate.
10. Wash and dry all equipment and put away for next use.
Tray sprouting
This method works best for seeds such as mung bean, chia, and lettuce.
1. Rinse the seeds in lukewarm water.
2. Put the seeds in a jar, then add 3 times as much water as you have sprouts. Cover with a plastic mesh lid, cheesecloth or nylon net, then fasten with a rubber band or canning jar screw band. Set aside and soak for the time given in the recipe.
3. At the end of the soaking time, rinse the seeds and spread in a tray. (The tray can be a wooden box with a plastic, nylon, or wire mesh bottom, or a perforated plastic tray.)
4. Cover the tray with plastic wrap and then with newspaper or another light-blocking cover. Keep one end of the tray bottom propped up so the sprouts can drain. Set the tray in warm (70°F), dark place.
5. Rinse and drain sprouts twice a day. (In hot, dry weather, rinse them 3 or 4 times a day.) Rinse gently (so the sprouts won’t break) under a faucet (not full-force), the sprinkler attachment of your sink, or by lowering the tray slightly into a sink of lukewarm water. Cover the tray again after each rinsing.
6. On about the fourth day, move the tray of sprouts into sunlight so chlorophyll can develop and turn the leaves green. Continue to rinse and drain.
7. Move the sprouts from the tray to a strainer, and rinse well to remove the hulls, if desired.
Tray sprouting gives you sprouts from seeds in four days; it’s the best method to use for sprouting seeds like mung bean, chia, and lettuce.
Hulls can shorten storage life of sprouts, but they also add flavor.
8. Use sprouts immediately in salads, sandwiches, or as the recipe suggests. To store, put in plastic bags and refrigerate.
9. Wash and dry all equipment and put away for next use.
Towel sprouting
This method works best for larger grains and seeds.
1. Soak the seeds in a jar in 3 times as much water as you have seeds for time given in recipe, then rinse and arrange on a damp towel.
2. Cover with another damp towel, and wrap in plastic wrap or place inside a plastic bag.
3. Set the bag of towels aside, in a warm (70′* F), dark place.
4. Dampen the towels daily by misting them with water.
5. If the seeds haven’t sprouted after 2 days, change the towels to prevent spoilage.
6. On about the fourth day, remove the top towel and move the sprouts into the sunlight so that chlorophyll can develop and turn the leaves green. Mist as needed.
7. Move the sprouts from the towel to a strainer, and rinse well to remove the hulls, if desired. Hulls can shorten the storage life of sprouts, but they also add flavor.
8. Use sprouts immediately in salads, sandwiches, or as the recipe suggests. To store, put in plastic bags and refrigerate.
9. Wash and dry all equipment and put away for next use.
Clay saucer sprouting
This method works best for gelatinous seeds that are difficult to rinse in jars.
1. Use a clean, unglazed clay flowerpot saucer.
2. Put equal amounts of seeds and water into the saucer.
3. Set the saucer in a larger pan and pour water into the pan to within 1/2 inch of top of saucer.
4. Cover with a plate and set aside in warm
(70°F), dark place.
5. Check the seeds daily, misting them if they become dry, or removing the plate cover for a day if they’re too wet.
6. On about the fourth day, move the sprouts into the sunlight so the leaves turn green. Mist as needed.
7. Move the sprouts from the saucer to a strainer, and rinse well to remove the hulls, if desired. Hulls can shorten storage life of sprouts, but they also add flavor.
8. Use sprouts immediately in salads, sandwiches, or as the recipe suggests. To store, put in plastic bags and refrigerate.
9. Wash and dry all equipment and put away for next use.
Soil sprouting
This method works best for sprouting tiny greens for salads or for wheat, rye, or triticale grasses.
1. Spread a 1-inch layer of equal parts of moist peat moss and top soiI over the bottom of a box.
2. Soak the seeds in 3 times as much water as you have seeds and soak for the time given in the recipe; rinse and jar sprout for 16 to 24 hours.
3. Spread the seeds over the soil in the box.
4. Cover with plastic wrap and then newspaper or black plastic (to keep out light).
5. When the sprouts are \ inch tall, remove the cover and move them into sunlight so that chlorophyll can develop and turn the leaves green. Water as needed.
6. When greens are the desired height — about 2 to 3 inches — pull or cut them, wash them well, and use them in salads. To store, put in plastic bag and refrigerate.
7. Wash and dry all equipment and put away for next use.
