The most popular and convenient method for sprouting seeds is in a jar. Almost any seed can be sprouted in a jar, following these basic guidelines.

INSTRUCTIONS FOR SPROUTING IN A JAR

1. Choose a jar and lid.

Any glass jar will do for sprouting, though one with a wide opening is most convenient for rinsing, draining, and removing sprouts. Choose a jar large enough to contain the seeds and sprouts.

For smaller seeds, use a quart jar or try this convenient wide-mouth quart sprouting jar with mesh lid.

For legumes and grains, the half-gallon sprouting jar with lid makes sprouting large seeds easy.

2. Rinse Seeds.

Rinse seeds well with cool water (around 70ºF) and drain. Remove any debris, stones, or broken seeds. When sprouting smaller seeds, removing broken seeds is not practical, but do look for any non-seed material and remove at this point, if possible.

3. Soak Seeds.

Place rinsed seeds in a jar and fill about ¾ full with cool water. Cover with a mesh lid or cloth, secured with a rubber band, to allow air flow.

A general rule is to soak at least 8 hours. Some larger seeds may require a longer soak. Soak until the seeds have doubled in size. Keep in mind that temperature also affects soak time. In warmer temperatures, the soak time is shorter. In cooler temperatures, soak time is longer, and larger seeds like chickpeas or kidney beans may require a 24-hour soak.

4. Drain Seeds Well.

It is important to drain the seeds well, for several hours, while allowing plenty of air circulation. Mesh lids work well for this step, as the jar may be inverted and propped at an angle to drain for long periods.

 

5. Rinse, Drain, and Repeat.

Rinse seeds with cool water and repeat draining. Rinse gently to avoid damaging tender new sprouts. Usually 2-3 days of rinsing and draining about 3 times per day is sufficient.

In very warm temperatures, rinse more frequently. In cold weather, less frequent rinsing may be fine, but keep in mind that seeds may not sprout as well. A temperature of about 65-80ºF for most seeds is fine.

 

6. Final Rinse and Drain

Once sprouts are ready to harvest, rinse one final time and remove un-sprouted seeds and seed hulls, if desired. Drain thoroughly one final time before eating or storing sprouts.

USING SPROUTED SEEDS

Sprouts are ready to eat at any point after a sprout tail appears. Taste sprouted seeds daily and enjoy once they taste good to you. Many seeds will lose their mild flavor if sprouted too long. In general:

  • Sprout grains just until the sprout tail appears for cooking or dehydrating and grinding to flour
  • Sprout grains in jar just until sprout tail appears, and transfer to soil for growing grass for juicing.
  • Sprout legumes just until the sprout tail appears or before leaves appear.
  • Sprout seeds to desired length, tasting daily.
  • Sprout seeds in jar just until sprout tail appears, and transfer to a tray for growing longer sprouts. Or transfer seeds to a tray with soil for growing microgreens.

Storing Sprouts and Sprouted Seeds

Sprouts are easy to grow in small batches, staggered, so that there are fresh sprouts to eat daily. However, if storing is necessary, make sure the sprouts have drained completely before storing. Transfer to a glass or plastic container, seal tightly, and store in the refrigerator for a few days.