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

• Wheatgrass 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.  
  
• Growing Container (if growing grass): A shallow tray will allow you to cut the grass low, and drainage holes will prevent overwatering and rot.
  
  
• Large Bowl: 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.

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

Sprouting Instructions

1. Pour 4 Tbsp of sprouting seeds into your growing container.  
2. Fill with three times as much cool water, stir, and let soak for 8-12 hours. Seeds will only soak up as much as they need, so it's safe to be generous when adding water.
3. Once seeds have soaked, drain and rinse thoroughly. Keep seeds at room temperature, out of direct sunlight, and do not soak again.
4. Rinse and drain every 8-12 hours until seeds have a tiny root.
5. If growing grass, continue to step #6.
   If growing sprouts, rinse a final time, empty sprouts onto a clean towel and pat dry. Transfer sprouts to a resealable bag or container and store them in the refrigerator for up to 7 days.
6. Once seeds have a tiny root, spread evenly onto a thoroughly moistened medium. Cover seeds with a ventilated lid and place in low light. Keep your plant medium moist, without drenching. 
7. When grass is roughly 2 inches tall, remove lid and place in direct sunlight. When grass reaches 4-12 inches, harvest by cutting just above the base of the plant.

Sunlight & Temperature

If growing for sprouts (not grass), 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).

For growing grass, 12+ hours per day of indirect light is best.

Troubleshooting Common Problems with Sprouts

Shelf-Life

In order to maximize the shelf life of your wheatgrass sprouts, the de-hulling process is especially important. Due to the large size of the hulls, 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.

Mold

In warmer and more humid conditions, mold may form. This can be mitigated by putting a fan on the other side of the room to create gentle air flow, bottom watering, and properly sanitizing trays between batches.