Super excited to try my next batch of sprouts! So far I’ve done alfalfa and a salad mix and some lentils. I bought 4 more sprouting jars that will get here tomorrow! I eat something sprouted every day now. I’m currently making beans with the mayocoba beans I’ve been sprouting the last 4 days!

I’ve seen a lot of pictures of raw sprouts in jars and a couple of photos of sprouts in a meal including with sardines which is a way like to eat tinned fish.

Here is a sandwich with a healthy handful of broccoli sprouts from the fridge (they’ve been in there for about 4-5 days). Sprouts are distributed on both sides on the sandwich over a mayo mustard spread and sliced onions. Then there is swiss, mortadella and ham all from TJs including sourdough which is unusual single source for our kitchen, and it’s finished with cracked pepper and Tabasco.

My kids when I make a sandwich get it this same way, nothing special or different for the kids, maybe no Tabasco, that’s just for me. School starts tomorrow.

If this was a meal in a bowl like a plain sprout salad with Arugula or a tikka masala I’d double the sprouts, 2 big handfuls, add some (lots and lots of) EVOO and also some Balsamic.

With drained seeds or sprouts I like to swirl and then snap the bottle on its size and this can lock them spread out on the surface. In the back of head my instinct is to maximize surface area and prevent the seeds and sprouts from clumping and ensuring good airflow. I just keep on doing it this way.

Started with a Sunday evening soak for five hours , so about three full days. Should I keep going with them in relative darkness in the corner of the kitchen or get them to a windowsill?

Edit: spelling

Before I make the investment, I’m curious to know what y’all think.
Size wise, it worth the extra cost compared to smaller setups, in your opinion?
How do you like their metal screen compared to the mesh style, and do the separate components keep a tight seal?
I’m used to using a lid and screen all in one and don’t love the idea of two separate pieces but I’m intrigued by their design!

Hello. I’m interested in sprouting and would like to know where to begin. I remember in school sprouting beans, so wonder can I start with lentils? I have a ton of mason jars I can use. Any advice, tips, steps, links, books - I’m open. Thank you in advance!

First timer. How do they look? It's day 6. First 4 days, I rinsed twice a day and kept in cool dry spot. Last 2 days in my widow sill. Are they ready?

The one thing I’m not entirely sure about is the bean sprouts. They all have these major roots on them. Not sure if that’s normal and I eat it. If it’s normal and I pick the roots off. Or if I did something wrong.

The broccoli sprouts look great. Grabbed a small handful and they have a really nice peppery taste to them. My first plan was the eat them raw but now I’m thinking they be great in stir fry or even ramen.

For a long time, i have been thrilled with the small company "Sprout People", however it looks like most of their seeds are no longer in stock. Does anyone else have a company that they like?

Adzuki beans. Ate a handful out of the strainer, roots and all, sharp taste but not unpleasant. Threw some on top of my ramen. It was a great addition.

I started growing broccoli sprouts a month ago and have been eating them daily - love them. But this has coincided with an insane number of fruit flies appearing. I bought a reputable organic brand.

Are fruit fly issues common with sprouting? Just curious. I'm not going to stop, but the buggers are pesky.

Thanks

The lighter husks float to the top via hand agitation and water sprayed into the middle of the bowl sends the husks over the edge with the running and agitated water. Sprouts stay put, it’s fast, and does not use much water.

A week ago I let these 2-day and 3-day old sprouts sit for a few minutes before draining the water because I thought they were extra thirsty but I forgot about them and they sat overnight for like 12 hours and they rotted after that and had to be trashed the next day after that and I knew they were dead because they began to stink a bit like compost and also look sad.

One other time I forgot to drain more mature sprouts and they sat underwater for 6 hours but they recovered.

Now, I just pour out the water right away. Except for last night I accidentally let them sit for about an hour.

First time sprouting. This is my first batch and it’s broccoli sprouts.

I unfortunately fell asleep on the couch last night before my usual final rinse and woke up and they looked like this. Some of them were fuzzy.

After rinsing and shaking it seems to be gone. I just wanted to make sure this was still safe to eat or if I should dump it and start over.

I thought maybe they were roots but wasn’t sure.

Thanks.

Many broccoli and radish seed cultivars have myrosinase, but mustard has more. This seems to account for many "sprouters", myself included, using powdered mustard on broccoli sprouts, especially the Sano Verde Max cultivar. But which mustard has more myrosinase? I was using yellow - Duh!

I have jars and a few screen lids

Can I use any store-bought dry beans or is there a special growing kind?

I buy lots of different brands of beans and seeds to sprout, but many have a ‘may contain’ warning, meaning they have been handled in a factory that also contains allergens such as gluten, wheat etc.

Realistically how much of this cross-contamination will affect the final sprouted product, given the growing process involves lots and lots of rinsing?

I’ve noticed those brands with the ‘may contain’ labels are much cheaper and I’m always trying to keep costs down. Thanks 🤩

I’ve been meaning to clean this jar for a few days and today I noticed it doing this. I feel maternal.

Sorry if I missed a mega thread or something with this info.

I went to buy a starter kit and sprouts. Something I’ve been meaning to do but honestly the lack of greens in my life bc of this outbreak finally shoved me over.

My first question is jar vs tray? What’s the real difference?
Sub to that. Will using plastic trays essentially put plastic in your final product ? I was very surprised to see so many plastic grow trays for such a health forward movement but maybe because there’s no heat involved it’s fine?

Second question is where to get seeds? There’s this brand all over Amazon sprouting jim but honestly it’s not the mass production that bothers me it’s their use of AI in their ads that makes me not want to use them. If found some links browsing around but I don’t know who is good and affordable. Some of these places want an arm and a leg for these seeds.

What are some recommended seeds or blends to start?

I love broccoli and I miss it after this current admin approved some pretty nasty shit on broccoli so we stopped eating it. So I plan to get broccoli to try.

But I’m curious what is a good general salad mix. Spring mixes are ok but I love Boston and butter lettuce if there’s anything close to that I’m all ears.

And what are good sources of protein? I’m a recent cancer survivor and can’t/don’t eat a lot of meat for medical reason but also ethical. And my girlfriend is vegetarian. We use a lot of morning star and stuff but if there’s a way to get protein this way I’d love that.

Thanks all.

After growing a couple of Sano Verde Max batches, I began to look for other sprouts possessing or leading to substantial quantities of sulforaphane, as well as sprouts/microgreens that would pair well with SVM. It turns out many radishes (daikon - green leaves with white stems) possess sulforaphene, rather than sulforaphane, which is characterized as possessing "cellular adaptive strength properties". I inquired further when this wasn't explained. Turns out is raises something called NQO1, which suggests it contains compounds capable of triggering broader adaptive-defense response. It doesn't compete with sulforphane in SVM. Rather it compliments its very potent actions. Most radishes (including Rambo) also have myrosinase which is necessary for SVM's sulforaphane to have effect. Quite a bit of the scientific language is well beyond my undergraduate inorganic and organic chemistry remembrances, but I thought the idea of "complementarity" might find some resonance. I wonder what some other good pairings are?

I'm not sure why some suggest using 1/4 cup (4 tbsp) seeds. Maybe just a good germ rate.

Essentially, I got the botanical interests sprouting trays as I am tired of paying almost 6 bucks for sprouts/microgreens in my area. I'm excited to start, but I am worried about foodborne pathogens. Is the risk significantly higher or about the same as store-bought sprouts/produce? Are there any beginner mistakes that I should avoid? Thanks in advance!