Mason Jar Sprouting

Growing sprouts in a mason jar is one of the easiest and best value ways to grow your own sprouts.

We'll take you step-by-step through the sprouting process.

Equipment

You will need a wide-mouth mason jar (also called a 'canning jar') and a sprouting lid that fits a wide-mouth mason jar.

Different brands and models of stainless steel and plastic lids are widely available. 

You will need seeds or a seed mix to sprout, we're using Mustard Tasty Lentil Mix.

Follow food hygiene rules, wash and air-dry the jar and lid before using. And of course, wash your hands before handling equipment and seeds.

Step 1. Measure your seeds

As a general rule, seeds double in size when sprouted. For example, one cup of seeds will yield about two cups of sprouts.

Measure the dry seeds, give them a quick rinse in cold water (to clean them) and put them in the jar.

Step 2. Soak the seeds

Using cold tap water, fill the jar with water so all the seeds are under water with an inch or two of water above them.

Leave them to soak overnight or for about 12 hours.

Step 3. Drain the 'soak' water away

Drain the soak water away (don't drink the water or reuse it for cooking, I water my house plants with it)

Rinse the seeds with fresh, cold water.

The seeds should be wet with no standing puddles of water in the jar.

Step 4. Tilt the jar to allow excess water to drain.

I use a soup bowl or a cereal bowl to prop the jar up. You can also use a dish-draining rack or a purpose-made sprouting rack. The idea is to allow water to drain, so the seeds are not sitting in water.

Step 5. Continue to rinse, drain and tilt the jar

Twice a day (morning and evening) fill the jar with fresh, cold water so the seeds or sprouts are covered. If they look dry, you can leave them in the water for 10 to 20 minutes. 

Then pour the water away and tilt the jar as before.

If you forget to rinse and drain, don't worry, just do it when you remember.

Depending on the variety of seeds, you'll see tiny roots appear in about one to three days. And tiny leaves appear in about three to seven days.

  • Leafy sprouts (broccoli, clover, kale etc) are ready when they have two tiny leaves.
  • Beans and lentils (garbanzo, mung, adzuki, green lentil etc.) are ready when they have a small white root.
Step 6. Expose the leafy sprouts to sunlight

When the leaves first appear they will not be green. (They are edible at this stage but more nutritious when they are green and they look more appetizing)

They need to be exposed to more sunlight so they can photosynthesize and produce chlorophyll which makes them turn green.

Please the jar in front of a sunny window. Don't let the jar get too hot or the sprouts will dry out and frizzle up. 

If the jar is full of sprouts, the sprouts in the middle of the jar may not be exposed to sunlight. If this happens, put the sprouts in a larger jar or lidded glass container so more of them are exposed to sunlight.

Step 7. The sprouts are ready!

Eat your sprouts as soon as possible when they are freshest and tastiest. You can store them in the fridge in a container with a lid (I find glass storage containers work best). 

If the sprouts dry out in the fridge, give them a rinse in cold water and drain them. Then return them to the fridge.

Sprouts are very versatile food!

  1. Add them to sandwiches, wraps, salads and burgers. 
  2. Serve them as a side with paninis and grilled sandwiches.
  3. Inclde them with lunch and dinner. 
  4. Make your salads more interesting!
  5. Add them to your breakfast eggs. 
  6. Sprinkle them on soups and stews. 
  7. Include them in your veggie bowls. 
  8. Make them into a dip.
  9. Include them in juices and smoothies
  10. Eat them 'as is' for a delicious snack!

For more information on sprouting, check out our 'Sprouting Chart'.

The sprouting mix we used is here. Mustard Tasty Lentil Mix

Our plastic BPA-free sprouting lids (fit wide-mouth mason jar) are here Sprouting Lid

- Happy Sprouting!