How to sprout at home

What you will need:

  • a mason jar

  • an elastic band

  • window screen (large enough to cover the mouth of the mason jar)

  • a bowl or clean dish rack

  • a sink

  • organic sprouting seeds



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 higher germination rate than non organic and they carry a lower risk of contamination. Make sure the seeds you buy are marketed as sprouting seeds. 

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

Pour out the 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. Most sprouts will keep for at least a week.