FAQs

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Seeds should be stored at 60°F or below. A refrigerator or freezer works fine. Stored properly, seeds will last about one to two years. Cool storage also keeps bugs at bay.

For small seeds like alfalfa or broccoli, one pound yields about 6–7 pounds of mature sprouts. For beans and grains, they roughly double in size — one cup yields two cups.

For wheatgrass and barley grass, one 10"×20" tray yields about 8 oz of juice. One pound of tiny seeds used at 1 tablespoon per day will last about 60 days.

The following seeds are legumes: Alfalfa, Crimson Clover, Red Clover, Red Lentils, Green Lentils, French Green Lentil, Green Peas, Garbanzo, and Soy Beans.

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 varieties, Flax, All Clover varieties, Cress, Arugula, Pumpkin, Sesame, All Quinoa varieties, Alfalfa, Chia, Broccoli, Onion, Garlic, Dill, Swiss Chard, Red Cabbage, and Kale.

It's probably not mold — it's likely cilia hairs. When sprouts are thirsty, their roots put out tiny microscopic cells called cilia hairs to absorb moisture from the atmosphere.

It IS mold if: there's a horrible odor, it's slimy and doesn't rinse away, and it has a grey or blue-grey tint.

It is NOT mold if: there's no bad odor, it's not slimy and rinses away (then comes back a few hours later), and it's pure white.

What to do: Rinse for a longer period of time. You are nature to them — give them more time with the water. You may also want to add an extra rinse during the day.

Gelatinous seeds form a gel-like sac in water and will not sprout in a jar or tray sprouter. There are three approaches:

1. Soil — Sprinkle dry seeds onto organic potting soil, wet everything, and keep moist without puddles. The soil absorbs the gel.

2. Terra cotta tray — Similar to soil; the clay is absorbent and handles the gel.

3. Non-soil growing medium — Available at local nurseries. Absorbs the gel so you can sprout as usual.

Do not use jar sprouters for gelatinous seeds.

The process is the same for all of these. Soak seeds in water overnight for 8–10 hours. In the morning, drain and rinse with fresh water. Place seeds on a shallow layer of organic potting soil (you don't need much — you're growing to sprout stage, not full plant). Keep the soil moist, no puddles. Ready to eat in 8–10 days.

Tip for sunflower: Place an inverted tray on top of them to prevent legginess — this makes them stronger.

Harvest by cutting above the soil line. A second harvest is often possible; third harvests have reduced nutritional content.