by Heather Stone
- Choose a container and lid Sprouting seeds in a jar is easy and convenient. Make sure to choose a jar that is large enough to accommodate the seeds when sprouted. I find a quart jar with a wide mouth to work well. You will also need a mesh lid of some kind or thick cheesecloth to easily drain your sprouts after rinsing. Sprouting lids can be purchased at most health food stores, online or you can easily make your own.
- Rinse and pick over your seeds
Carefully rinse and pick through your seeds removing any stones or debris.
- Soak your seeds
Fill your jar about ¾ full with cool water. Soak your seeds overnight (8-12 hours). Soaking time will vary depending on the size of your seeds.
- Drain your seeds
After soaking you will want to thoroughly drain your seeds. Tip your jar on its side and let it drain for several hours to be sure all liquid is removed.
- Continue to rinse and drain
For the next 2-4 days, you will rinse and drain your seeds three times a day. Using cool water, gently rinse your seeds so you don’t damage any sprouts and drain well.
- Final rinse and drain
When your seeds have sprouted and reached the desired length give them one final rinse and drain well. Enjoy in salads, on sandwiches or stirred into soups. Sprouts can be stored for several days in a tightly sealed container in the refrigerator.
Some great seeds for sprouting include:
Beans (lentils, mung beans and chickpeas)