7 Steps to Growing Sprouts

Mother Nature is pretty clever. She packs every seed with just enough nutrients and energy so that they can break out of their shells and start to grow.  That’s why the seeds and beans that you buy from The Source will grow into delicious, nutritious sprouts with just a touch of water.  Nothing else is needed, just add water.

7 Steps to Growing Fresh Sprouts at Home

1. Place the seeds, grain or beans in the sprouting jar.  Rinse with water and drain.
2. Fill the jar with fresh water and soak the seeds for the time shown in our Sprout Growing Guide below.
3. Drain off the soak water.
4. Rinse and drain the seeds three more times. On the third time, drain the water really well.
5. Keep the jar on the bench away from direct sunlight while the seeds are sprouting.
6. Repeat the ‘rinse and drain’ step about every eight hours.  Aim for three times per day.  Please read our tips below as this step is key to healthy sprouts.
7. When they’re ready to harvest, give them one last rinse and put them in the fridge to stop them growing.

Now that you know how quick and inexpensive growing sprouts at home is, why would you bother buying them?

WHAT CAN I SPROUT?

The Source Bulk Foods carries quite a few seeds, grains and legumes that are easy to sprout – we’ve tested them all and grow them at home ourselves.  Check out our Sprout Growing Guide below for a full list.

Our favourites are the lentils, they’re fantastic in salads, but we also like to have a few varieties ‘on the grow’ so that we can mix their colours up. Australian adzuki beans, organic black beluga lentils, French greens lentils and a little touch of alfalfa not only tastes great but looks a real picture on the plate.

Sprout Growing Guide

HOW DO I RINSE & DRAIN?

Our favourite way to rinse the seeds is to two-thirds fill the jar with fresh water and then swirl the base of the jar so that the water spins around like a whirlpool.  Count to ten for each rinse cycle.

After most of the water has drained out, rest the jar on an angle in a bowl or on a dish drainer.  It can stay in this position until the next rinse cycle.

It’s important that the seeds stay damp but that they don’t sit in a puddle of water in the bottom of the jar.

WHICH JAR IS BEST FOR GROWING SPROUTS?

The 720mL and 1L glass jars that we sell at The Source are perfect.  They have a nice wide mouth and straight sides which makes the water drain better and also makes them easier to clean after each harvest.  They are also a good size to give the sprouts room to grow without being squashed.  If in doubt, go bigger and always use glass.

Add a stainless steel sprouting lid which has fine mesh to allow the water to drain out.  These are easy to clean and very hygienic.

Alternatively, use a piece of clean stocking stretched over the jar and held on with a rubber band.  Just use these for one harvest though to reduce any bacteria growing.

WHERE SHOULD I PUT THE SPROUTING JAR?

On the bench, away from direct light is fine.  Don’t put them in a closed cabinet as they need good air circulation.  Avoid putting them in direct sunlight as it will cause them to green up too quickly which is not ideal or necessary for sprouts.

Sprouts are so easy that you can even grow them when travelling in your caravan.  Carry a little selection of seeds or beans and have a small batch ‘on the grow’ ready for fresh sprout salads and sandwiches.

WHEN SHOULD I HARVEST THEM?

This is up to you!  The flavour of the sprouts changes a little as they grow so, when you first get started, taste the sprouts as soon as they are soft and have started to crack through their outer shell.  Then taste them again the next day and the day after that.  Soon you will work out how many days they should grow before they suit your taste.

Our Sprout Growing Guide above shows the number of days that suit our taste but you might prefer them at a different stage.

HOW DO I STORE MY SPROUTS WHEN THEY’RE READY?

As soon as they are the size that you like, it’s time to stop them growing by putting them in the fridge.

Give them one last thorough rinse and drain cycle.  They need to be quite dry before sealing them in an airtight container in the fridge.  A gentle whirl in a salad spinner is ideal or lay them on absorbent cloth.

Depending on the variety, they can store for up to four weeks in the fridge but we think that fresh is best so have small batches of sprouts growing so that you always have some coming on.  After all, they’re ready in just a few days.

HOW DO I EAT MY SPROUTS?

Fresh, raw sprouts are amazing in salads, sandwiches, sushi and wraps and make pretty little garnishes on platters and finger food.  A lot of them have a wonderful pepperiness which is perfect folded into an omelette or mixed with scrambled eggs.

We love stir frying sprouts.  Throw them into the wok in the last two minute so that they retain their crunch.

Stir them through soups and stews, a bit like crunchy croutons, or blend them into vegetable juices.

Fresh is best.  Have a new batch of sprouts ‘on the grow’ whilst you’re still enjoying your last harvest.  That way you will never run out.

WHAT ABOUT BACTERIA?

Sprouts are packed with nutrients but, whether you grow them at home or buy them from the supermarket, they can become contaminated with bacteria such as E.coli, listeria and salmonella, especially if they are not grown hygienically or are stored and handled incorrectly.  Keep a particular eye on mung beans and alfalfa.

People with low or compromised immune systems and pregnant women should only eat cooked sprouts.

To reduce any risks:

1. Follow good hygiene practices. Always start with a very clean sprouting jar.  Washing it in hot water and vinegar first is a good idea.
2. Rinse the seeds thoroughly before starting.
3. During the growing stage, rinse the sprouts every 8 hours and more frequently in warm weather.  Never leave them too long between rinsing.
4. Drain them well between rinses. The seeds need to stay damp but leaving them to sit in water will cause them to ferment.
5. As soon as they’re ready, make sure they’re quite dry and store them in an airtight container in the fridge. Never refrigerate wet sprouts.
6. Use tongs to serve them, not hands.
7. Cooking sprouts reduces the risks from bacteria.

Growing your own sprouts is less than half the price of the ones in the supermarket plus there’s no packaging and they’re fresh!