HOW TO GROW SPROUTS
RULE #1 IF IT GROWS YOU DID GOOD! (You may grow Sprouts in water (Hydroponically) or in Soil (Soil
Grown). The following descriptions are only what we recommend. There are endless techniques and
processes to grow sprouts. Our goal is to make sprouting as easy as possible, to get you growing toward
a healthy plant-based Lifestyle!!!
Happy Sprouting!
SEED STORAGE
The general rule for storing seeds is to store in a cool, Dark, Dry Place.(Do not store seeds with hulls in the refrigerator).
Organic seeds usually last 1-3 years if stored properly. Seeds with hulls usually last 1 year.

SPROUTING IN WATER (HYDROPONIC)
LEAFY SPROUTS
Alfalfa
Broccoli
Clover
Garlic
Onion
Radish

EQUIPMENT
-Mason Jars (Yellow Lid)
-Easy Sprouters
-Nut Milk Bags
-Evert Fresh Green Bags-These produce bags contain a natural mineral called “Oya” that absorb the
ethylene gas that plants expel. Keep your sprouts fresh. Each bag is reusable.
WATER
Rule: Use the best water you have available.
(If using Municipal water fill up a pitcher and let stand for 24 hours to let chlorine dissipate)
LIGHT
First two days in darkness until sprouts start to grow from seed.
Indirect light is best from then on.
HUMIDITY
50% or less is ideal.
TEMPERATURE
65-75 degrees is best. Over 80% use a fan for air flow.

SPROUTING PROCESS
YIELD: 1:5 each seed produces 5 times its size in sprouts.
We suggest starting with 1 TBS and adjust quantities as needed.
1). Rinse, drain and Soak seeds 6-8 hours. (Recommend overnight)
2). Rinse and Drain completely every 12 hours AM/PM 5-7 days.
3). -Mason Jar (Use yellow Lid) After each rinse, position inverted in a dish drainer to allow airflow
through the top of the Jar
-Easy Sprouter (set sprouter on its ledge to allow proper air flow)
-Nut Milk Bag (Hang NMB over the sink to allow to drain after each rinse)
(Separate mass when sprouting to allow proper air flow)
4). Harvest when sprouted 5-7 days. Recommend submerging sprouts in a bowl of water, and allow
seeds and husks to float to the top to remove them. Then place Sprouts on a paper towel to dry. Once
dry, store sprouts in an “Evert Fresh Green Bag” and keep refrigerated. Sprouts should last 5-7 days so
start your next batch the day you harvest the first batch.
5). Clean your equipment after each use: Use Dishwasher or food grade Hydrogen peroxide and water
as directed.
6). Order Growing supplies when needed at GotSprouts.com

USE: Leafy greens are excellent on Sandwiches, Salads, Wraps, added to entrees or soups and can be
added to your favorite green drink or smoothie.

BEANS
Adzuki
Mung
Garbanzo
Red Lentil
Green Lentil
Pea
Fenugreek
EQUIPMENT
-Mason Jars
-Easy Sprouters
-Nut Milk Bags
-Evert Fresh Green Bags-These produce bags contain a natural mineral called “oya” that absorb the
ethylene gas that plants expel. Keep your sprouts fresh. Each bag is reusable.
WATER
Rule: Use the best water you have available. (Room Temperature or warmer for quicker sprouting)
(If using Municipal water fill up a pitcher and let stand for 24 hours to let chlorine dissipate)
Watering: Rinse and drain every 12 hours AM/PM (Fenugreek Rinse and Drain every 8 hours)
LIGHT
No light to indirect light-as you are just sprouting for a tail. 36-48 hours
HUMIDITY
50% or less is ideal.
TEMPERATURE
65-75 degrees is best. Over 80% use a fan for air flow.

SPROUTING PROCESS
YIELD 1:3 each seed produces 3 times its size in Sprouts.
(We suggest 1/3 of your container in seed will fill the container with sprouts)
1). Rinse, drain and Soak seeds 8-12 hours, except Adzuki Beans 24 hours. (Recommend overnight)
2). Rinse and Drain completely every 12 hours AM/PM . Fenugreek every 8 hours or 3 times per day
For 36-48 hours or until a small tail has emerged from the seed.
3). -Mason Jar (Use Green or Red Lid) After each rinse, position inverted in a dish drainer to allow
airflow through the top of the Jar
-Easy Sprouter (set sprouter on its ledge to allow proper air flow)
-Nut Milk Bag (Hang NMB over the sink to allow to drain after each rinse)
4). Harvest when sprouted (A tail will emerge from the seed). Recommend placing Sprouts on a paper
towel to dry. Once dry store sprouts in an “Evert Fresh Green Bag” and keep refrigerated. Sprouts
should last 7-10 days so start a new batch each week.
5). Clean your equipment after each use: Use Dishwasher or food grade Hydrogen peroxide and water
as directed.
6). Order Growing supplies when needed at GotSprouts.com
USE: Sprouted Beans: are excellent on Sandwiches, Salads, Wraps, added to entrees or soups and can
be processed into hummus or pates.

SPROUTING IN SOIL- SOIL GROWN
Leafy Greens MICRO-GREENS
Alfalfa
Arugula
Amaranth
Beets
Broccoli
Cilantro
Clover
Mizuna
Onion
Radish

EQUIPMENT
USED FOR SOAKING AND RINSING-Mason Jars or, Easy Sprouters or Nut Milk Bags
-10x20 germinating tray with drainage holes
-Evert Fresh Green Bags-These produce bags contain a natural mineral called “oya” that absorb the
ethylene gas that plants expel. Keep your sprouts fresh. Each bag is reusable.
GROWING TRAYS
Recommend: 2 inch deep. 10x20 Germinating trays or 10x20 row germinating trays.
SOIL/Medium
We recommend an organic Vegetative Compost with no fertilizer or chemicals added.
You may also use coco-choir as well.
WATER
Rule: Use the best water you have available. (Room Temperature or warmer for quicker sprouting)
(If using Municipal water fill up a pitcher and let stand for 24 hours to let chlorine dissipate)
Watering: Rinse and drain every 12 hours AM/PM (Fenugreek Rinse and Drain every 8 hours)
LIGHT
First two days in darkness until sprouts start to grow from seed.
Indirect light is best from then on.
HUMIDITY
50% or less is ideal.
TEMPERATURE
65-75 degrees is best. Over 80% use a fan for air flow.

SPROUTING PROCESS
YIELD: 1:5 each seed produces 5 times its size in sprouts.
We suggest starting with 2oz of seed for a 10x20, germinating tray and adjust quantities as needed.
1). Rinse, drain and Soak seeds 6-8 hours. (Recommend overnight)
2). Fill a 10x20 germinating tray with 1 inch of soil, Pack down evenly with a tray on top.
3). Spread soaked and rinsed seeds evenly on top of soil and mist water to moisten soil and seed
4) Place a 2 nd germinating tray on top of the seeded tray to keep seeds moist and in the dark for 2
days. On the third day invert the top tray to allow the sprouts to grow vertically. On the fourth day
remove the top tray and green up using indirect light.
5). Mist seeds and sprouts lightly with water every 12 hours.
6). Harvest when sprouted 5-7 days 2-4 inches tall, when the leafs are open. Use scissors or vegetable
knife to cut Greens just above the soil medium. Store in an “Evert Fresh Green Bag” and keep
refrigerated. Sprouts should last 5-7 days so start your next batch the day you harvest the first batch.
7). Clean your equipment after each use: Use Dishwasher or food grade Hydrogen peroxide and water
as directed.
8). Order Growing supplies when needed at GotSprouts.com
USE: Leafy greens are excellent on Sandwiches, Salads, Wraps, added to entrees or soups and can be
added to your favorite green drink or smoothie. Try them on Avocado Toast…YUM!

LARGER MICRO-GREENS
Wheatgrass
Barley Grass
Pea Greens
Sunflower
Buckwheat
EQUIPMENT
USED FOR SOAKING AND RINSING-Mason Jars or, Easy Sprouters or Nut Milk Bags
-10x20 growing tray with drainage holes
-Evert Fresh Green Bags-These produce bags contain a natural mineral called “oya” that absorb the
ethylene gas that plants expel. Keep your sprouts fresh. Each bag is reusable.
SOIL/Medium
We recommend an organic Vegetative Compost Soil.
GROWING TRAYS
We recommend using 10x10 and 10x20 growing trays with Drainage holes
WATER
Rule: Use the best water you have available. (Room Temperature or warmer for quicker sprouting)
(If using Municipal water fill up a pitcher and let stand for 24 hours to let chlorine dissipate)
Watering: Water until tray drips every 12 hours.
LIGHT
First 2-3 days under a covered tray in darkness, until Greens start to grow vertically.
Indirect light is best from then on.
HUMIDITY
50% or less is ideal.
TEMPERATURE
65-75 degrees is best. Over 80% use a fan for air flow.

SPROUTING PROCESS
YIELD: SEED QUANTITY AND TRAY SIZES
Seed type 10x10 tray 10x20 tray
(Amount of Dry Seed=Soaked Seed=Yield Greens)
Wheatgrass ½ cup= 1cup=1lb Greens 1 cup=2 cups 2lbs Greens
Pea 1 cup=2 cups=1/2lb Greens 2 cups=4 cups=1lb Greens
Sunflower 1 cup=1 cup=1lb Greens 2 cups=2 cups=2lbs Greens
Buckwheat 1 cup=1cup=1/2lb Greens 1cup=1cup=1lb Greens
1). Rinse, drain and Soak seeds 6-8 hours. (Recommend overnight)
2). Fill a 10x20 tray with 1 inch of soil, Pack down evenly with a tray on top. (Wheatgrass/Pea)
Fill a 10x20 tray with 2 inches of soil, pack down evenly with a tray on top. (Sunflower/Buckwheat)
3). Spread soaked and rinsed seeds evenly on top of soil and mist water to moisten soil and seed.
4) Place a 2 nd tray on top of the seeded tray to keep seeds moist and in the dark for 2 days. Use a
weighted tray for Sunflower and Buckwheat. On the third day invert the top tray to allow the sprouts
to grow vertically. On the fourth day remove the top tray and green up using indirect light.
5). Water seeds and greens until the tray drips every 12 hours.
6). Harvest when sprouted 7-10 days, 4-6 inches tall, when the leafs are open. Use scissors or
vegetable knife to cut Greens just above the soil medium. Store in an “Evert Fresh Green Bag” and
keep refrigerated. Sprouts should last 7-10 days so start your next batch the day you harvest the first
batch.
7). Clean your equipment after each use: Use Dishwasher or food grade Hydrogen peroxide and water
use as directed.
8). Order Growing supplies when needed at GotSprouts.com

USE: Leafy greens are excellent on Sandwiches, Salads, Wraps, added to entrees or soups, and can be
added to your favorite green drink or smoothie. Wheatgrass should only be juiced. (Recommend 2oz
per serving) DO NOT JUICE BUCKWHEAT.