Sprout Basics – Short Version

The Basics of Sprouting:

Seed Storage: Keep your dormant seeds happy. Store in a cool, dry and dark place.  Seed life can be maximized by freezing

Soaking: Dry seeds are dormant. Soaking a seed ends it’s dormancy and begins a new life.

Rinsing: Water is the key ingredient in healthy sprouts. Use it liberally.

Draining: It is essential that sprouts be drained thoroughly after rinsing. Sitting in a puddle is the most common cause of crop failure.

Air Circulation: If your sprouts can’t breathe while growing – they can die. Don’t put them in a closed container.

Greening: Photosynthesis is cool, and so is Chlorophyll, but not all sprouts are into it, nor is it necessary. Sprouts of all colors are packed with flavor and nutrition!

Cleanliness: Your seed should be clean and your sprouting device should be sterile. Wash your sprouter well between crops. Sterilize when necessary.

Storage: Properly stored, fresh sprouts will keep for up to 6 weeks in your refrigerator but fresher is better. Never refrigerate wet sprouts.

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