Sprouting is such a fun way to grow some of your own food in an easy, low-stakes, sustainable way! Sprouting is the natural process of plant germination, where shoots grow from their seeds without needing to put them into soil–they are perfectly edible and tasty at this point in the growth cycle.
There are so many different types of sprouts that you can grow: some common ones include alfalfa, radish, mustard, and broccoli. The sprouts only take up the space of a mason jar, so it is very easy to grow several different kinds at once at home. Seeds can be purchased at grocery stores, co-ops, or online.
What Do I Need?
- A mason jar
- A sprouting lid (this type of lid has a mesh top that allows ventilation but prevents seeds from falling out during rinsing)
- Your seed of choice
What Do I Do?
- Scoop one or two tablespoons of your seeds into the mason jar
- Add two cups of water to your jar and swirl it around. With the sprouting lid on, pour out the water and refill the jar until the water is about an inch high. Leave your seeds to soak for the specific number of hours recommended for your type of seed.
- After soaking, drain your seeds of the water and repeat the rinsing process from step 2. Then you’ll want to place your jar with the sprouting lid on at a tilted angle facing downwards, either in a bowl or on a sprouting stand. This is so the excess water will drain out after rinsing.
- You’ll repeat this rinse and drain process 2-3 times per day. For the first 2-3 days, keep them in a spot with indirect sunlight. On the 3rd day, you can place them closer to direct sunlight to encourage “greening”.
- On about Day 5 or 6, your sprouts will be ready to eat!
Sprouts are great in salads, sandwiches, smoothies, or as a topping for a lot of different meals. They are a great way for beginners to grow food and can be done almost anywhere, even in a dorm room. It is always important to take a second and think about the food we are consuming. Sprouting provides a way to introduce mindful food practices while being sustainable at the same time.
Written by Carmen Marshall ‘25
Photo by Artelle Creative on Unsplash