Safe Sprouting

​Step by step sprouting 

1. Purchase certified pathogen-free organic seeds. 
2. Rinse. Place 1 to 2 Tbsp (15 to 30 mL) of seed in a sieve and rinse under running water for one minute.
3. Soak. Use at least three times the amount of water to soak seeds, since sprouts will grow substantially, and it’s important not to overcrowd your sprouting medium. Soaking times vary (see chart).
4. Skim off all floating seeds and debris. It is this material that has been linked to problems with bacterial growth.
5. Drain and rinse again.
6. Transfer seeds to a thoroughly cleaned jar or tray (see sidebar). Keep in an area out of direct sunlight—indirect natural light is fine.
7. Rinse your seeds twice daily, draining well.
8. Harvest sprouts, rinse again, and refrigerate in a loosely covered container or partially opened plastic bag (pat dry to remove any excess moisture).

Sprouting with an eye on safety

• To alleviate concerns about contamination, soak your seeds in a hydrogen peroxide solution. Use 2 Tbsp (30 mL) of 35 percent food-grade hydrogen peroxide to roughly 1 1/2 cups (350 mL) of water. Mist your sprouts lightly after each rinse with a fresh hydrogen peroxide and water solution (using the same ratio).
• Always keep your sprouting equipment scrupulously clean. Sanitize jars in boiling water for 10 minutes before using. Scrub trays with vinegar after each use. 
• Large beans, including kidney, white, Lima, black, fava, pinto, and Anasazi, should not be sprouted to eat raw. They can be toxic, and must be cooked to be digestible.
• Health Canada recommends that children, the elderly, and those with weakened immunity avoid eating raw sprouts.​

Growing guide
Germination times included here are averaged. You may choose to harvest your sprouts either earlier when the sprout tail is small or once it has grown longer.
 
Alfalfa
Mild and grassy flavour
Soaking time 5-10 hours
Germination time 4-7 days
Best eaten raw
 
Fenugreek
Bitter/pungent flavour  (use sparingly or combined with alfalfa)
Soaking time 8-12 hours
Germination time 4-8 days
Best eaten raw
 
Radish
Sharp/hot flavour (use sparingly or combined with alfalfa)
Soaking time 8-12 hours
5-6 days
Best eaten raw
 
Clover (red)
Similar to alfalfa but with sharper flavour
Soaking time 4-8 hours
Germination time 3-6 days
Best eaten raw
 
Mustard
Hot flavour (use sparingly or combined with alfalfa)
Soaking time 5-8 hours
Germination time 4-6 days
Best eaten raw
Black mustard seeds are reputedly easier to sprout than other coloured seeds

Mung Beans
Mild, somewhat starchy flavour
Soaking time 8-14 hours
Germination time 2-5 days
Best eaten cooked thoroughly
Place tray or jar of mung beans in a dark spot for best results.

Sunflower Seeds
Nutty, sweet flavour 
Soaking time 6-10 hours
Germination time 18-24 hours
Best eaten raw
Hulled: After soaking hulled sunflower seeds, skim off skins with your fingers before sprouting. If you don’t remove the skins, the seeds can quickly spoil. Shelled: Shelled sunflower seeds are for sprouting sunflower greens and these are best grown in soil.

Lentils
Slightly hot, peppery flavour
Soaking time 10-12 hours
Germination time 3-5 days
Best eaten cooked; raw sparingly
 

Sesame Seeds
Slightly sweet flavour when eaten on first day
Soaking time 6-10 hours
Germination time 1-2 days
Best eaten raw
Use sesame seeds in the shell, which are darker than the white, hulled sesame seeds. After sprouting, eat quickly, since they turn bitter after 2 to 2 1/2 days.

Note: hulled seeds are those that have the shell removed.