HERBS

If you are unfamiliar with sprouts, it may seem daunting to begin because of the different methods used and tools required compared to planting seeds. This guide will include information about the necessary supplies, preparation process, and instructions for every step of the way, as well as address common concerns.

Supplies

• Salad mix sprouting seeds

• Sprouter: A sprouter can be bought from retailers or online stores. You can even make your own. Many sprouters tend to have a screen lid so the draining process is easier and more efficient.  
• Large Bowl: A large bowl can be used up to two times in the sprouting process, depending on your sprouter: soaking and de-hulling. If your sprouter does not have a bottom, then the seeds must be soaked in a bowl. However, if your sprouter has a bottom, then you can just soak your seeds in the sprouter. A large bowl ensures you have enough space for de-hulling without having to worry about the water or the sprouts overflowing.

NOTE: Make sure you’re washing your sprouter and bowl(s) in between crops.

Sprouting Instructions

1. Put 3 tablespoons of seeds into your sprouter or, if your sprouter is bottomless, a large bowl.
2. Pour in 3 times as much cool water and mix so there is an even amount of water contact.
3. Soak the seeds for 8-12 hours.
4. Empty the seeds into your sprouter (if you were soaking them in a bowl), drain the water, rinse with cool water, and drain again. Make sure you drain very thoroughly.
5. In between rinses, relocate your sprouter to somewhere that is room temperature and out of direct sunlight.
6. Rinse and drain daily for 4-6 days, or until the sprouts have open green leaves.
7. When your sprouts have grown to your liking, transfer the sprouts to a large bowl for de-hulling.
   

De-Hulling Instructions

These steps pick off immediately from the 7th step of the previous section, Step-by-Step Sprouting Instructions.

1. Fill the large bowl ¾ full with cool water.
2. Break up the sprouts and swish them around with your hand until the top of the water is covered with hulls.
3. Push the hulls to one side and move the freely swimming sprouts to a strainer.
4. Separate the remainder of the sprouts from the hulls and unsprouted seeds.
5. Let the sprouts sit for 8-12 hours (until they’re dry enough) before refrigerating.
   

Sunlight & Temperature

Avoid direct sunlight through the entire sprouting process. Direct sunlight can be too intense for the sprouts and can even cook them. Indirect sunlight is enough for the greening process that typically takes place by day 4. Your sprouter should be kept in room-temperature conditions (70 degrees F). In especially hot and humid temperatures, rinse more frequently with cold water (every 8 hours is ideal).

Troubleshooting Common Problems with Sprouts

"Moldy" Sprouts

Broccoli sprouts have a unique root structure. Microscopic roots (“root hairs”) tend to appear by the third day and are most visible when the sprouts are at their driest state, right before rinsing. These microscopic roots may look like mold due to their fuzzy appearance, but it’s actually completely normal and safe. The root hairs collapse back into the main root whenever the sprout is rinsed.

Shelf-Life

In order to maximize the shelf life of your salad mix sprouts, the de-hulling process is especially important. Due to the large size of the broccoli hulls within the salad mix, they hold a lot of water, which can drastically reduce the shelf-life of the sprouts. It’s also important to let the sprouts dry for 8-12 hours after de-hulling, as refrigerating them while they’re still wet can also decrease their shelf-life. Additionally, the right kind of storage can help extend shelf-life. Sealed containers or produce storage bags, for example, are good options. They should be stored in a cool, dark, dry spot.

Yellow Sprouts

The yellow color is a result from a lack of adequate lighting, but it does not negatively affect the sprouts at all. Yellow sprouts are just as nutritious, still having everything but chlorophyll.