Clover sprouts are similar in look and taste to alfalfa sprouts, but are a bit milder in flavor. Use red clover seeds for sprouting, as yellow clover sprouts can taste bitter.


  1. Rinse 2 tablespoons clover seeds, removing any debris or floating matter.
  2. Place clover seeds in a quart jar or other sprouting container. Add ¼-½ cup cool water, cover with a sprouting screen or mesh sprouting lid and soak 8 hours or overnight.
  3. Drain all water off the seeds.
  4. Invert the jar over a bowl at an angle so that the seeds will drain and air will be able to circulate.
  5. After about 8 hours of draining, rinse and drain again. 
  6. Repeat rinsing and draining 2-3 times daily. 
  7. Tiny sprouts should begin to form in about 3 days. Once sprout tails appear, move sprout container to indirect light for growing green leaves. Avoid direct sunlight.
  8. Continue rinsing and draining 2-3 times daily for another 2-3 days, or until sprouts have grown to around 3 inches.
  9. Once sprouts have reach desired length, drain well, remove any remaining hulls, and enjoy immediately or transfer to a covered container.


Sprouts will keep in the refrigerator for several days.

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