Sprouts are seedlings of larger plants that are harvested before they grow their first set of true leaves. They are nutritious, flavoursome and versatile, and they grow quickly, which makes them perfect for time-poor growers.
What can I grow?
Broccoli
Red cabbage
Onion
Peas
Mung beans
Fenugreek
Kale
Alfalfa
and more. Browse grow food for sprouting supplies.
Sprout growing safety
The surface of seeds can carry natural pathogens that cause bacteria to grow if sprouts are grown incorrectly. Sprouts like warm, humid conditions, and so do certain bacteria such as E. coli. For this reason, the NSW Food Authority advises that people with weakened immune systems avoid raw or lightly cooked sprouts, and notes that young children, adults over 70 with certain conditions and pregnant women face the highest risk. Even in the most sanitary conditions there is still a risk of bacteria growth in sprouting jars.
In general you should avoid:
Any sprout that is dark and smells musty.
Touching sprouts with unsanitised hands or tools while they grow. If you must touch them, use a clean fork.
Standing water in your jar. Bacteria love moist environments, so let all the water drain.
Eating uncooked sprouts if you are in an at-risk group. Steaming or sauteing helps kill harmful bacteria.
You should look out for:
Small, odourless white hairs on the roots. These are likely cilia hairs, which are harmless but a sign the roots are dehydrated. Soaking the sprouts in cool water for 15 minutes should get rid of them.
Dark growth with an unpleasant smell and slimy texture. This is likely mould, so dispose of the sprouts and start a new batch.
If possible, use filtered water when rinsing. If you miss any steps, or your sprouts look or smell strange, throw them out and start again. See also 7 simple steps to keep your sprouts healthy.
How do I grow sprouts?
Check the table below to see how many seeds to use.
Sanitise the seeds and jar so the growing environment is as clean as possible. There are two main ways:
Heat a 3% solution of hydrogen peroxide (available at most chemists) to 60 degrees Celsius. Add your seeds to the jar, pour in the warm solution and swirl at 1-minute intervals for even treatment. Do not reuse the solution. Drain it and move on.
Soak the seeds and the jar in undiluted store-bought vinegar for 15 minutes, then drain.
Rinse the seeds in running water for one minute, then soak them with at least 3cm of water above the seeds.
Seed shells and debris rise to the top of the water, so skim the fragments off carefully.
Cover the seeds with water at a 1:4 ratio of seeds to water and let them soak overnight.
Turn the jar upside down and let it drain for 8 hours in a cool, shaded place.
Rinse the seeds under cool running water and drain again. To reduce the risk of bacteria, rinse at least every 8 hours.
Repeat the rinse and drain until your sprouts are a good size. We recommend eating sprouts within 7 days of first soaking them.
On their final day, place sprouts in sunlight to develop their flavour and a richer, greener colour.
Clean your jar thoroughly between crops. Always check the specifications of your sprouting seeds, as some can be chemically treated and others can be poisonous if not cooked before eating.
Have a go and let us know how you get on. You will get better with practice, and you can always contact us if you need help.
How many seeds should I add?
Use this table as a guide for how many seeds fill a standard sprouting jar (1 teaspoon is about 5g).
