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How to Sprout at Home

what you will need:


Obtain sprouting seeds:
These can be alfalfa, mustard, coriander, broccoli, chickpeas, whatever you have available. Halifax Seed on Kane Street has a great selection of Mumm’s seeds. Organic seeds have a much higher germination rate than non organic seeds and they carry a much lower risk of contamination. Also, make sure the seeds you buy are marketed as sprouting seeds. If you buy a bag of chick peas from the grocery store and try to sprout them, you might be disappointed with the results.

Soak Seeds:
Pour seeds into the mason jar. The seeds should just cover the bottom of the jar. Cover the mouth of the mason jar with the window screen, attaching it using the rubber band. Fill the mason jar with with water and let soak for 6-8 hours.

Pour out the soaking water in to the sink and rinse the seeds, then drain. You can drain the mason jar on your dish rack or place it in a bowl so that the jar is not resting in the water. For the next four days rinse the sprouts every 6-8 hours.

When your sprouts look green and delicious, they're ready to eat! Make sure to refrigerate any sprouts you don't devour right away, so they stay fresh. Depending on your fridge, most sprouts will keep for at least a week. If your sprouts start to look a little unappetizing, you should probably not eat them.

Let us know about your sprouting stories, questions and adventures in the comments below!