Almost any edible seed can be sprouted. Popular and easy ones include mung beans, fenugreek, alfalfa, lentil, radish, and grains. Most people get their seeds at a health food store where they have been produced especially for sprouting. Fresh seed germinates best. Seed will not germinate well at temperatures above 80 degrees F.
What equipment do you need? (1) a quart jar, (2) a circle of tulle or cheesecloth approximately 6 inches in diameter to cover the mouth and neck of the jar, and (3) a rubber band to hold the tulle in place.
The method:
- Soak the seeds overnight. Start with about ¼ cup of the larger seeds such as mung beans or about one tablespoon of small seeds like alfalfa. Put the seeds in the jar and fill about half full with water. Seeds will increase in size as they absorb water. Most seeds are happy with cool water, but some hard seeds like fenugrek and mung beans respond best to hand-hot water. I use filtered water. Put the mesh cloth over the jar and secure with rubber band. Use a double mesh cloth for fine seeds. Let stand for 8 to 12 hours.
- Drain off the soak water. Fill with fresh water, swirl, and drain off rinse water.
- Rinse and drain every morning and evening. Seeds must not stand in water after the initial soak. Fill and drain through the mesh. The mesh retains just the right amount so the seeds don't dry out.
Sprouts will usually be ready in 4 to 6 days, depending on the temperature and how large you like your sprouts. Sprouts of grains are ready when they are about ½ inches long; they become tough if allowed to grow larger.
Kathy Nelte, Smith County Master Gardener
Texas Cooperative Extension
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