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How do I return an item?
All returned merchandise should be returned in the original condition within 30 days of the ship date.
Interested in our Wholesale Pricing? All orders ship direct from our warehouse in Lake Katrine, NY.
Need additional help? For Wholesale, please email Sprout Lady Rita firstname.lastname@example.org
Seed Storage: Seeds should be stored at 60 degrees Farenheit or below. A refrigerator or freezer is fine. Stored properly seeds will last for about a year or two. This will also keep the bugs at bay.
How to sprout the gelatinous seeds like flax, chia, arugula, and cress.
Gelatinous seeds form a gel-like sac around the seed in the presence of water. They get gooey, hard to manage and will not sprout using conventional methods such as a jar sprouter or a tray sprouter. What to do? There are three ways to sprout gelatinous seeds. You can sprout them in soil, you can sprout them using a terra cotta tray sprouter or you can sprout them in a plastic tray sprouter using a non-soil growing medium. These are easily sourced from local nurseries. Sprinkle DRY seeds on to the soil, terra cotta clay sprouter, or non-soil growing medium . Then wet everything, keeping it all moist without puddles. The soil absorbs the gooey stuff and you can sprout as usual making certain the soil is damp and moist but not pooled with water. You do not need a great deal of soil, about ½ will do. Use an organic potting soil. The terra cotta tray sprouter is similar to sprouting in soil as the clay is absorbant. Non-soil growing mediums will also absorb the gooey stuff so that you can sprout as usual. Gelatinous seeds do not do well in jar sprouters.
How much sprouts will seeds produce? For a seed the size of alfalfa or broccoli, the tiny ones, one pound of seed will yield about 6 to 7 pounds of mature sprouts. For a bean, they double in size so that one cup will yield two cups. The same is for sprouting grains. For wheatgrass and barley grass, one tray measuring 10"x20" will yield about 8 ounces of juice. One pound of the tiny seeds at a rate of 1 tablespoon per day of seed will last for about 60 days.
Which seeds are Legumes? The following seeds are legumes: Alfalfa, Crimson Clover, Red Clover, Red Lentils, Green Lentils, French Green Lentil, Green Peas, Garbanzo, Soy Beans.
Which seeds are Gluten Free? The following seeds are Gluten Free: Fenugreek, Mung Bean, Red Lentil, French Lentil, Green Lentil, Speckled Peas for Shoots, Whole Buckwheat, Buckwheat Groats, Soy Beans, Black Turtle Beans, Popcorn, Garbanzo, Green Pea, Adzuki Bean, Hulled Sunflower, Red Pea, Adzuki Bean for Shoots, Yellow Mustard, Baby Black Sunflower, All Radish, Flax, All Clovers, Cress, Arugula, Pumpkin, Sesame, All Quinoas, Alfalfa, Chia, Broccoli, Onion, Garlic, Dill, Swiss Chard. Red Cabbage, Kale. There is a cross-contamination.
How can I grow my Mung Bean and Adzuki Bean like restaurants and salad bars? Growing Mung and Adzuki Beans Taken from The Sprouting Book By Ann Wigmore Avery Publishing Group, Inc., 1986 Pp. 48 - 49 Mung or Chinese bean sprouts and adzuki bean sprouts taste best when they are grown away from light and under pressure. Exposure to light tends to make them tougher, as the process of photosynthesis stimulates the development of cellulose as well as chlorophyll in the growing sprouts. When you finish reading this section you will know how professionals grow the beautiful bean sprouts sold in supermarkets. To begin you will need a cylindrical container that is about ten to twelve inches deep and ten to fourteen inches in diameter. It should be made from stainless steel. (Do not use aluminum, as it is chemically reactive.) Punch or drill holes, three-sixteenths of an inch in diameter, at one - to two-inch intervals all around the container, including some on the bottom. You will also need a plate (or other cover) that fits down inside the container, and a weight that will press down on the cover. A clean masonry brick will work well as a weight. This setup will keep light out and force the sprouts to push against each other and against the weight as they grow, making them thicker and more juicy. You will need one or two cups of raw, unsprouted mung or adzuki beans for a container of the size described above. Soak the beans in a jar of water for twelve hours. Then pour off the water, rinse the beans and place them in the stainless steel container. Put the plate on top, but do not add the weight at this time. You will also need a dark-colored plastic container a little bit larger than the stainless steel one, to help keep out any light. Place some stones or a wire rack in the bottom of the plastic container; then set the stainless steel container on top (it should fit completely inside the plastic container). The stones or rack will allow air to circulate and prevent excess water from damaging the bottom layer of sprouts. In the morning and the evening, take out the stainless steel container, remove the plate, and rinse the sprouts under cold water for about two minutes. Then let the water drain out of the holes for a few seconds before replacing the plate and putting the container back inside the plastic one. On the third day of sprouting, place the weight on top of the plate. Continue to rinse the sprouts twice a day for another four to five days, or until they are large and plump. If you encounter a problem with spoilage, try rinsing the sprouts more frequently, making sure that the water you use is cold. If this does not help try purchasing another batch of bean seeds.
Basic Jar Sprouting Directions:
Most seeds can be soaked for 24 hours. This is OK to do. I know, usually we are told about 8 to 10 hours, but really, if soaking a seed is the most important part of the sprouting process, why not give the little guys a few extra hours?
Some seeds NOT to soak too long: amaranth, millet, quinoa. These seeds are really very tiny and do not do well when soaked long. They need only to be soaked for a few hours, not longer than 4 hours.
Some seeds NOT to soak at all: chia, cress, arugula and flax. These seeds are gelatinous seeds and form a gel like sac around the seed in the presence of water. They sprout best in soil, or on a terra cotta clay sprouter or with a growing medium. Just sprinkle them dry and then soak. When they are wet they do not behave well.
The Sprout House earned its Organic Certification - Handler - on April 8, 2014. We are now Certified Organic under USDA NOP (National Organic Program) through NOFA-NY Certified Organic, LLC.
By definition, we can also claim that our seeds are non-GMO, according to OTA (Organic Trade Association).
OTA Position on the Labeling of USDA NOP Certified Products and "Non-GMO" Claims
Adopted by the Organic Trade Association Board of Directors Tuesday, May 20, 2014
OTA believes that the optimal solution for U.S. agriculture is organic production, including all attributes of organic biodiversity, resilience, environmental stewardship, non-toxic pesticides, and non-GMO production.
Quick Tips: Organic is THE CHOICE to avoid GMOs
The USDA National Organic Standards prohibit the use of GMOs in all label categories ("100% organic," "organic," and "made with organic ingredients")
Organic certification verifies that ALL organic and non-organic ingredients and
processing aids (including minor ingredients such as flavors, yeast, and cornstarch) were produced without the use of genetic engineering
Organic certification prohibits farmers from using genetically modified seed and requires practices that prevent contact of organic crops with GMOs
Annual onsite inspections verify these practices and include periodic
residue testing for pesticides, GMOs, and other prohibited substances
Willful violations of the USDA organic regulations can result in
suspension of certification and civil penalties
The Difference Between Heirlooms, Hybrids and Non-GMO's