Seedlings & Sprouts – A Guide to Growing Your Own Seedlings

You have now made it to the third and final part of the sprout article. You know from the first and second parts why sprouts are so healthy and how best to consume them.

Now it's time to give you the tools to grow sprouts yourself.

Equipment, hygiene & troubleshooting

The best option is a sprouting jar that has been specially made for sprouting. It is important to rinse the sprouting jar with very hot water before use so that the jar is sterile.

Sometimes sprouts start to smell, become slimy or dark after a few days. There are three reasons for this:

1. You didn't rinse the sprouts often enough.

2. The sprouts are too warm.

3. The sprouts are too moist.

All of this causes germs to multiply in your sprouting jar. This causes your sprouts to become rotten.

Buckwheat sprouts and linseed sprouts are particularly susceptible because they initially secrete a particularly large amount of mucilage.

Here's how:

Put about 5 tablespoons of seeds in a sprouting jar and fill the jar with clean, cool water. Screw the jar shut with the strainer.

Pay attention to the respective soaking time (see below). After the soaking time, empty the water and rinse the seeds thoroughly with fresh water.

Shake the jar to remove most of the water and then place the jar upside down in a shady place, such as in your kitchen. Tip: Place a kitchen towel under the sieve, as some water will continue to leak out.

On the first day, rinse the glass thoroughly about every 3 hours and then place it upside down so that the water can drain away.

For the next few days, it is enough to rinse only in the morning and evening. If you use buckwheat sprouts or linseed sprouts, it doesn't hurt to rinse once more.

When will my sprouts be ready?

The germination time varies from seed to seed. In buckwheat, for example, the micronutrient content is highest after seven days and then drops again. However, buckwheat sprouts taste very delicious even on the second or third day.

Note: The longer you let your seeds germinate, the "greener" they become. After a few days, they develop a green cotyledon and small roots. Seeds that have germinated for a little longer are therefore ideal for salads, while seeds that have germinated for a shorter time are great for porridge or baking.

Soaking time (EZ) and germination time (KD) of different seeds

Buckwheat: EZ=1/2 hour; KD=2-7 days

Amaranth: EZ=2 hours; KD=3-4 days

Quinoa: EZ=2 hours; KD=2-4 days

Flaxseed: EZ=1/2 hour; KD=3-4 days

Sunflower seeds: EZ=6 hours; KD=2-4 days

Alfalfa: EZ=1/2 hour; KD=4-6 days

Adzuki beans: 12 hours; KD=3-4 days

Lenses: EZ=12 hours; KD=3-4 days

Are there alternatives to growing it yourself?

Growing sprouts takes a bit of time and patience, especially at the beginning, until it becomes a routine. If you want to use the sprouts as microgreens for your salad, you should definitely get a sprouting jar.

If you would like to eat a sprouted superfood muesli, or sprinkle a mix of sprouted and dried seeds over your yoghurt, salad or bowl, then take a look at our webshop. Our seed mix is ​​perfect for salads, bowls and soups. Our raw berry muesli made from sprouted buckwheat and sunflower seeds, hemp seeds, tiger nuts and berries tastes excellent with oat milk and date syrup.