Sprouts are high in nutrients such as protein, magnesium and vitamin C, plus, they are incredibly easy to grow at home. So why not take a leaf out of our book and try your hand at homegrown sprouts? We’re here to walk you through the process of how to sprout seeds.

How to sprout seeds

Soak your dried seeds (beans and/or grains) in a wide-mouthed jar fitted with a piece of cheesecloth large enough to cover the opening and held on with the jars metal ring or a piece of string.

Cover the seeds with 3 times the amount of water than the seeds in the bottom of the jar and allow to soak for 24 hours.

After the 24 hours, discard the remaining water through the cheesecloth and rinse the seeds with fresh water, morning and evening, discarding the water after each rinse. The seeds should be damp, but not immersed in water.

Store on your windowsill. The purpose of the cheesecloth is to aid in rinsing as the water flows easily through it. After 3 – 5 days, your sprouts will be ready. You know they are ready when they have tripled in size from their original volume. Once sprouted, store in the fridge, covered.

Also read: How To Save Seeds For Next Season

The best seeds for sprouting

  • Dried chickpeas
  • Sunflower seeds
  • Dried lentils
  • Alfalfa seeds
  • Chia seeds

Serving suggestion

Sprouts can be used in many different dishes. Enjoy blanched and tossed with butter and salt, sprinkle generously over salads, add a crunch to your stir-fries or even top your avocado and egg toast.

Written for Food&Home

Featured image: Abhishek Hajare via Unsplash