flavor, mild crunch, big time nutrition (especially for women),
to grow, beautiful green.
to Sprout in 5 - 6 Days
Shelf Life at 70° = 3 - 4 years
Shelf Life = 2 - 6 weeks
A, B, C, E and K
Iron, Magnesium, Phosphorus, Potassium, Zinc
approximately 2 Cups (1/2 lb.) of Sprouts
2 Tablespoons of seed* then transfer (if necessary) into a bowl or
into your Sprouter.
2-3 times as much cool (60-70 degree) water.
seeds up to assure even water contact for all.
seeds to Soak for 8-12 hours.
the seeds into your sprouter if necessary.
off the soak water.
thoroughly with cool (60-70°) water
anywhere out of direct sunlight and at room temperature (70° is
optimal) between Rinses.
and Drain again every 8-12 hours for 3 days.
the 4th day relocate your sprouts if necessary, for Greening.
direct sun it may cook your sprouts - Indirect sunlight is best but
virtually any light will do. Experiment - you will be amazed at how
little light sprouts require to green up.
to Rinse and Drain every 8-12 hours.
last Rinse/Drain will be either at the end of day 5 or the start of
sprouts will be done about the end of Day 6. The majority of sprouts
will have green leaves (you will recognize them).
may De-Hull your sprouts at any time during day 5 or 6.
your sprouts no sooner than 8-12 hours after their final Rinse/Drain
If using Single Harvest Pack - use the whole bag.
seeds yield approximately 7:1, so in theory you can start with as
much as 1/7 as much dry seed as your Sprouter has capacity (though we
advise 1/8 so that you have some room to move).
often start with 3 Tablespoons of seed but we don't mind the extra
work involved in growing a dense crop. You may doubt that these
little seeds will fill your sprouter, but they will. We advise
everyone to start with 2 Tablespoons when learning to sprout these
You may use a salad spinner to dry your sprouts after
De-Hulling/final Rinse and go directly to Refrigeration.
conditions are warmer your sprouts will likely grow faster. Likewise
they may grow slower if conditions are very cool. As always 70°
sprouts generate heat while growing, which is a good thing, but it
can get out of hand on occasion. When the weather is especially hot
and humid you will do well to Rinse more frequently (every 8 hours if
possible) using colder water than usual, to compensate.
on your sprouting device, not all of your sprouts will have access to
light and so some will not green. This is not only OK - it is good.
The yellow sprouts will be equally nutritious (they have everything
but chlorophyll) and many think them more delicious (in Europe
vegetables are often grown "blanched" by avoiding light).
We think they are prettier when there is a mix of green and yellow to
go with the white roots. So don't sweat it - just eat more sprouts!
using a non-tray sprouter, you can help your crop by "breaking
up" your sprouts when they clump up - around day 3 or 4 and
daily thereafter. We use high water pressure when Rinsing to keep our
sprouts loose, but this only works for so long - so - when water
isn't enough, break the clump of sprouts up using a fork or your
fingers (wash your hands first please, if they need it). If you are
using a sprouter that can hold water, fill it mostly full then use a
fork to loosen. You can also dump your sprouts onto or into something
and just shake them apart. This is by no means mandatory - this
loosening - but it can be helpful in keeping your sprouts from
overheating and will help more of them green. You should never be
afraid*** of touching your sprouts. They are much stronger then they
appear - just be reasonably gentle.