Home Sprouting Guide

Sprouting Guide

Good sprouting technique does not require a "green thumb"; just paying attention to four factors: the right amount of moisture, the correct temperature, the free circulation of air, and normal light. By rinsing them a couple of times daily, you keep them moist. You also wash away carbon dioxide and other metabolic wastes that could cause souring or spoiling. Using cool water when rinsing ventilates and cools the sprouts to prevent overheating. Proper drainage prevents excessive moisture that can cause mold and rot. The ideal sprouting temperature depends on the seed, but generally lies between 70 and 85 degrees F. To protect the tiny growing things, keep sprouting containers away from cold drafts, direct heat, or any direct sunlight. For free air circulation, at least one-third of the container must be empty. Sprouts expand 6 to 10 times over a few days, so give them plenty of room to grow. Sprouts are not too light sensitive and some Garden Beet varieties need to be covered during the early stages of the growing cycle.

The Five Rules of Sprouting ~
1. Rinse often.
2. Keep them moist, not wet.
3. Keep them at room temperature.
4. Give them plenty of room to breathe.
5. Don't put too many in any one container.

Start with untreated, whole dry seeds, beans, grains or nuts. This isn't conventional gardening. No tedious planting in spaced rows in soil. No weeding required. It's easy!

Your Kitchen Garden comes equipped with the following:
Three, six or nine 1-litre glass jars. (You can use any 1 or 2 liter recycled glass or plastic wide-mouth containers)
Mesh Screen and food grade Rubber bands to close jars.
Container Stand
Removable Tray for draining and easy cleaning
Sample set  of seeds in each jar to get you started right away and provides you with a sense of the volume of seeds required. Each sample set of seeds will provide two crops per jar.

You will also need:
Fresh water.
Airtight containers for seed storage
Air-tight containers for refrigerator storage

Getting Started:

The counter next to your sink is a great place for your Kitchen Garden. Ordinary light and temperature is fine but no direct sunlight.

Step 1.
1.) Place Container Stand over the Drainage Tray provided. Put enough seeds (1 to 2 Tbsp. or 3 to 4 Tsps., approximately 16 - 30 grams, depending on the seed\ varieties), to lightly cover the bottom surface of the upright jar(s).

Step 2.
Cover with Mesh Screen and secure with a rubber band. Believe it or not but this is probably the hardest part for some novices. (Tip: Use thumbs and forefingers on top of the rubber bands and gently slide the rubber bands into position while simultaneously keeping the screen taught)

Step 3.
Cover the seeds with about 2-4cm water and soak for 6-8 hours or overnight

Step 4.
Drain soak water and rinse in fresh water swirling gently, while draining to disperse seeds across the surface of the jar.

Step 5.
Place jar(s) at angle in Container Stand.

Step 6.
Rinse 2 or 3 times twice a day in cool water.

Step 7.
If necessary, to provide more greenery, place sprouting jar in bright light, but never in direct sunlight, last sprouting day to allow chlorophyll to form.

Step 8.
Enjoy In three to seven days. For a continuous supply of fresh sprouts sow new seeds every 2 to 3 days.

Step 9.
Drain well, allow 2-4 hours on container stand before transfer to a covered container. Refrigerate to store.
For any prolonged storage, sprouts should be dry to the touch.


Sprouts are ready to be harvested within 2 to 3 days of tails and/or greenery appearing. Soy and Garbanzo (Chickpeas) should be harvested sooner than later. Your taste buds are your best indicator of when to harvest your sprouts. IF THEY TASTE GOOD, IT`S TIME TO EAT THEM.

Keep your sprouts refrigerated in an airtight container Some varieties may last as long as 6 weeks. Additional rinsing with fresh water will keep them fresh and crisp.

Growing Tips

· Sprouts should smell clean and fresh, so be suspicious of unpleasant odors and trash any that smell bad. Be sure to thoroughly hot wash containers and screens between plantings

· Not all seeds will sprout, some will take longer. It is advisable to separate seeds that have not germinated and husks or seed caps  from the sprouts. Float harvested sprouts on a wide water surface and skim the floating caps off the water.

· Be sure that when rinsing the sprouts during their cycle, the rinsed water is clear.

· With Soy beans, Garbanzo beans, and possibly other legumes, double rinsing is recommended. Soy beans with brown spots should be avoided.

Cuisine Tips

· You can use sprouted peas and beans for cooking and making soup.

· Add fresh leafy sprouts to soups, salads, sandwiches.

· Add different varieties together for taste and appearance and garnish.

· Spice and grill pea and legume sprouts till dark and crunchy. Eat as a healthy snack food

· Keeps fresh in air tight containers after cooling. Tastes like something between popcorn and peanuts.

· Blend sprouts into soups or add them just before serving. Add sprouts to vegetable juices, casseroles or any vegetable dish. Wheat sprouts add nutrition and texture to breads, rolls, muffins or pancakes.

· Grind sprouts and add seasonings to make sandwich spreads or sprinkle them over sandwich

Seed Storage

Seeds should be stored in an air tight container in the cupboard. Germination life of seeds is generally 2-5 years.