How to Sprout Seeds at Home
Sprouting is a beautiful and practical way to awaken the life force in seeds and gently nourish the gut. This method is simple and requires no special equipment, just a sifter or a plate.
Why Sprout?
Enhances absorption of minerals like iron, zinc, and calcium
Reduces anti-nutrients like phytic acid
Boosts digestive ease and nutrient bioavailability
Brings a little green magic into your daily rhythm
What You Can Sprout:
Mung beans
Broccoli or alfalfa seeds
Lentils
Chickpeas
Fenugreek (especially supportive postpartum)
How To Sprout Seeds (Sifter or Plate Method):
You’ll need:
A fine mesh flour sifter, sieve, or shallow plate
Filtered water
Sprouting seeds
Step-by-step:
Rinse: Measure 1–2 tablespoons of seeds and rinse thoroughly.
Soak: Place them in a bowl, cover with filtered water, and soak for 8–12 hours (or overnight).
Drain & Spread: After soaking, drain well and spread the seeds in a thin layer across your sifter or plate.
Keep Moist: Cover lightly with a damp cloth and place in a warm, shaded area.
Rinse Twice Daily: Gently rinse the seeds in the sifter or plate, letting excess water drain off completely. Do this morning and evening.
Harvest: In 2–4 days, your seeds will begin to sprout. When tails are 1–2 cm long, they’re ready to eat!
Store: Keep in a sealed container in the fridge and use within 3–5 days.
Add on top of soups & salads, serve on the side of eggs, in sandwiches and wraps or mix into dips for added nutrition.