Dried green peas sprout into amazing fresh-tasting sprouts. They have a mildly sweet flavor, similar to peas picked fresh from the garden. And they add a delightful crunch to any recipe calling for green peas.


Before you get started sprouting green peas, read through these helpful tips:

  • Green peas sprout better in cooler temperatures. Keep sprouting beans around 68-70°F, if possible.
  • Green peas require a longer soaking period and more frequent rinsing and draining than smaller seeds, especially in warmer temperatures.
  • Green peas may not get enough air during draining. Make sure your sprouting container allows plenty of ventilation during draining periods. Try a sprouting bag instead of a jar for green peas and other larger beans.
  • It is normal for the skins to loosen and come off the peas during sprouting. Either pick the skins out or leave them in, as they do not affect the flavor.
  • Sprouted green peas require cooking before consuming.

Instructions for Sprouting Green Peas

  1. Rinse ½-¾ cup green peas and pick out any stones, debris, or split beans. Place in a quart-size sprouting jar or other sprouting container.
  2. Add 2-3 cups water, filling the jar three-quarters full, cover with a sprouting screen or mesh sprouting lidSoak green peas at least 8 hours or overnight.
  3. Drain and rinse green peas thoroughly. Invert the jar over a bowl at an angle so that the beans will drain and still allow air to circulate.
  4. Repeat rinsing and draining 2-3 times per day until sprouts are the desired length, usually 3-4 days. 
  5. Taste sprouts (not beans) daily; discontinue rinsing and draining when sprouts have reached desired length and flavor.
  6. Drain green peas for several hours before cooking or transferring to a covered container.


Store sprouts in the refrigerator up to 1 week.

Green peas and other large seeds also sprout well in a bag. Learn more in our article How to Sprout Seeds in a Sack.