Sprouts fall into two categories: those made from seeds that produce chlorophyll and develop a green leaf, and those that do not. Chlorophyll producing sprouts include radish, cabbage, fenugreek, mustard and broccoli; those that do not are legume and grain seeds.

Raw sprouts taste crisp, slightly sweet and crunchy and are not only a wonderful addition to salads but can also be added to sandwiches, soups, vegetables, stews and other dishes. Experiment with sprouts you can lightly steam, stir-fry or cook them or use them as garnishes or condiments.

Fresh sprouts have a wonderful, clean aroma – they should be crisp and tender. When purchasing sprouts, look for firm stalks with green leaves. As sprouts age, they discolor. Examine the roots and leaves, if they are brown or dry discard them.

1. Soak seeds for approximately 8 hours in water. Use containers such as jars, trays, sprouting bags.

2. Rinse sprouts well, at least every 12 hours.

3. Drain well; standing water can cause sprouts to rot.

4. Harvest sprouts carefully by gently removing the ripe ones out from the rest. This allows the less developed sprouts to continue growing.

5. Store in a cool place.

Air: As any small plant sprouts need air to breathe.
Water: You need to rinse seeds with fresh water, at least twice a day.

Warmth: Sprouts need to be kept warm to germinate and grow.

Space: Sprouts increase in size, so give them enough space to grow. 

Most seeds are ready within 24hours. Others can take up to 5 days. When they are ready, eat within 4 days to receive the maximum vitality and life force. 

Some commonly used seeds and their sprouting times:

SEED	SOAKING TIME (hours)	SPROUTING TIME (days)	QUANTITY	YIELD
Alfalfa	4-5	3-5	1 cup	2-3 cups
Chickpeas	10-12	3	1 cup	3 cups
Lentils	6-8	3	1 cup	3-4 cups
Mung beans	8-10	3-5	1 cup	3-4 cups
Most nuts	8-12	3-5	1 cup	2-3 cups
Fenugreek	8-10	5	¼ cup	3-4 cups
Wheat	12	4	1 cup	4 cups

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