Following on from my post about why I love sprouting, here is the simple process that we follow. Thanks to Marina from Cruising Alba for inspiring our sprouting journey!

The Sprouter

We use the Geo ceramic and glass sprouter, as it is plastic free and has good drainage. However it cannot be used for mucilaginous seeds. Sky Sprouts sell a range of sprouting options and of course there are other providers too! Find the one that suits you.

The Seeds for Sprouting

Sky Sprouts pouch next to sprouter with seeds for sprouting inside.

Sky Sprouts provide organic sprout seeds via mail order. They are in resealable pouches. Once empty, very useful to reuse for refill shopping.

Some of the ones we like are; alfalfa, broccoli and china rose.

Stage one

Sprouting seeds with water in sprouter jar.

Put around two tablespoons of seeds in the jar with cold (not freezing) water. This is soaked for 8-12 hours, or overnight.

More, or less seeds, can go in the jar. Of course it shouldn’t be too packed, or create more than can be eaten! Experiment and see what works for you.

Stage two

Sprouter jar with seeds inside.

The water is drained off, fill it up with water and drain again. Place the jar on it’s stand.

Stage 3

Each morning and evening rinse the seeds, and rotate the jar. Sprouting will start quite quickly.

Stage 4

Sprouts inside sprouter jar on stand

After 3-5 days there is a jar full of sprouts!

Stage 5

Sprouts in a plastic container

The sprouts can be used straight from the jar at this time. To keep some longer, leave to drain for the day after their final rinse. Then place in an airtight container in the fridge. It is important they are dry before placing in the fridge or they may go mouldy. Use them in 5-7 days.

Enjoy

Sprouts are a great addition to sandwiches, salads, a mezze platter and many other dishes. Nutritious and decorative!

Sprouts in top of a lentil salad on a white plate