The Sprout House
1774 Ulster Avenue, Unit 4
Lake Katrine NY  12449
Call 1-845-336-4136 and use VISA, MasterCard, American Express and PayPal.
Mail order form with check, money order, or credit card info to:
1774 Ulster Avenue, Unit 4
Lake Katrine NY  12449
Shipping: We usually ship UPS Ground or the United States Postal Service allow 5 - 7 days for delivery (longer when order form is mailed).
I am very happy to ship to APO and FPO. I am also happy to ship to Alaska, Hawaii and Puerto Rico.

How do I return an item?

Please contact customer service for more information on returning an item. Thank you.

All returned merchandise should be returned in the original condition within 30 days of the ship date.

Products returned within 30 days of the ship date will be charged a 15% restocking fee.
Products returned within 31 days to 60 days of the ship date will be charged a 25% restocking fee.
There will be no returns accepted after 60 days.
Exchanges will be handled on a case by case basis.
 Call 1-845-336-4136 for Customer Service
We may substitute out of stock items with like quantity and quality. Shipping rates are subject to change without notice. Sales tax is charged on non-food items for New York.
The bulk discount - $50.00 off when you purchase 10 pounds or more of the same seed or seed mixture - applies to the purchase of 10 pounds or more of one variety of seed or seed mixture. The 10 pounds will ship in a bag. If you want the seeds shipped in individual bags there is 30 cent per pound charge for this. This is NOT a mix and match offer. No codes necessary. Just visit our Bulk Seeds Department All the discounts have been taken. No additional shipping charges apply. There are no further shipping charges applied after the $50.00 off discount. No split shipments, the seeds go to one address.
Exlcusions apply: There is a bulk discount taken already for the following codes:
HARD5, HARD10, HARD25, HARD50 AND BARL5, BARL10, BARL25, BARL50. No further discounts apply to these codes.
We also have a price per pound reduction when you purchase 3 pounds or more of any seed or seed mixture. With a purchase of any seed or seed mixture of 3 pounds or more you receive a $2.50 per pound reduction in price of that seed or seed mixture. This offer does not mix and match, it only applies to any seed or seed mixture purchase of 3 pounds or more. No codes needed. Discount is automatically taken. The 3 pounds will ship in a bag.
Affiliate Program
The Sprout House no longer maintains an Affiliate Program. However, you can become an Associate and then link to The Sprout House items listed on This is a good way to monetize your blog or social page or website.
Here is the link to become an Affiliate on
Here is the link to The Sprout House Store on


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

Some FAQ's
What is that white stuff growing on my new sprouts? Is it mold? Is it mildew? Something else? Not all mold is mold or mildew...sometimes it's something else. When sprouts are thirsty they put out tiny little microscopic cells called cilia hairs. Cilia hairs are very small cells but we can see them because the roots of the sprouts put out so many. They are tiny enough to get moisture from the atmosphere. This means that the sprouts are thirsty. If it is mold, then there is a horrible, terrible, disgusting odor associated with it. If it is mold, then it is slimy to the touch and the sliminess does not rinse away. If it is mold, it has a slight grey or blue/grey tint to it. I f it is NOT mold, but are cilia hairs, there is no horrible, terrible, disgusting odor associated with it. If it is NOT mold, but are cilia hairs, it is not slimy to the touch and it does rinse away only to come back several hours later. If it is NOT mold, it is white in color, like a nice cloud that your sprouts can get moisture from What to do? Rinse the sprouts for a longer period of time. You are mother nature to them, they can only get their moisture if you provide it for them. So provide them with the water that they need. If you are rinsing your sprouts with the faucet, then sing a nice little song to them for a few minutes. If you are soaking them then go ahead and brush your teeth or comb out your hair. Give them some time with the water. Drain away the excess water when they are done. You may want to rinse an extra time during the day, but really, just give them more time with the water and that should take care of the cilia hair cloud.

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 to Sprout Speckled Peas for Shoots, Baby Black Sunflower,  Whole Buckwheat, and Wheat Grass and Barley Grass
The sprouting process for these three seeds are all the same.  If you are using a tray with soil, you do not need much soil, a small amount will suffice because you are growing to a sprout stage and not a fully mature plant.  Use a good potting soil, organic is best.
Soak the seeds in a jar or bowl of water overnight for about 8 to 10 hours.  In the morning pour out the water and rinse with fresh water.  Put the seeds on the soil.  Keep the soil moist, but no puddles.  These are ready to eat in about 8 to 10 days.  For the sunflower, because they get leggy and spindly, put an inverted tray on top of them. This will make them stronger and not so weak. 
Harvest by cutting above the soil line.  Sometimes you can get a second harvest.  Third harvests do not have the nutritional content as the first two.
If you are using a  non-soil growing medium, the directions are similar.

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.
 All measurements are non-scientific and done either in my own kitchen or the kitchen of fellow sprouters.

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:
1. Soak the seeds in the jar. Put 1 to 4 tablespoons of seed in the jar. Add water and soak overnight about 8 to 10 hours. Most seeds can be soaked for 24 hours with a water change in the middle at 12 hours.
2. After you have soaked the seeds, drain out the water, making certain there are only wet seeds left in the jar, no standing water.
3. Rinse the seeds with fresh water, drain out the water, making certain there are only wet seeds left in the jar, no standing water.
4. Twice each day, rinse the seeds with fresh water, drain out the excess water, making certain there are only wet seeds left in the jar, no standing water.
5. Bean and grains are ready in about two days. Greens are ready in about 5 to 7 days. Gelatinous seeds do not do well in jars. Grasses, sunflowers, buckwheat and peas for shoots do better in trays.
Soaking Times for Sprouting Seeds:

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.

Most other seeds can be soaked for 24 hours, I like a water change in the middle at 12 hours. This gives them some fresh water to drink up and not the old water. Soaking seeds for 8 to 12 hours is fine. No need to change your method at all.
How to Sanitize Seeds:
The FDA strongly recommends that home sprouters sanitize the seeds before sprouting. For home sprouters, this is not a law, but a recommendation. For commercial sprouters, this is the law. You can easily sanitize your seeds by soaking them in a weak bleach solution: 1 ounce of regular household bleach to 10 ounces of water. Soak the seeds for 5 minutes, then rinse with fresh water three times. Soak and sprout as usual. Some people prefer to use hydrogen peroxide, that is OK, too.
Emails and Information:
Sprout Lady Rita is very happy to share my knowledge with all of you. As a matter of fact, the blog: was created just for this purpose. And I am very happy to answer emails that have questions. I really and honestly do not mind. However, this year I have received several emails that I think are from people who are writing a book or another blog post. If I feel that in any future email this is the case, I reserve the right not to answer that email. I am sorry to impose this new policy and in no way do I wish for people to stop sending me emails or stop asking questions. But I will no longer answer emails if I feel that my time and knowledge are being abused. Thank you Sprout Lady Rita

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