Welcome to Sprouting 101!
If you pay attention you will learn the most basic truths of sprouting
- according to us Sproutpeople.
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The Basics of Sprouting
Scroll down the page for brief descriptions
Click the links below for a thorough education.
Dormant seeds can last for centuries - or weeks. Learn what you can do to keep them viable as long as possible.
Though it not always necessary, it is always a good idea to Prep your seeds before you Soak them.
Dry seeds are dormant.
Soaking a seed ends it's dormancy and begins a new life.
In nature this seed will make a plant which can, in turn make seeds, which can in turn make more plants, which can make More Seeds which make More plants and more and More and MORE!
We eat all this potential. Its no wonder sprouts are SO nutritious!
REMEMBER: Once a seed has soaked up it's fill of water, it is Alive! It is now a nutritional phenomenon, with its own enzymes - it will take nothing but will only add to your body. We are used to sprouts having tails, but they don't have to. You can eat any soaked seed and know that you are giving your body an amazing nutritional gift.
Given proper moisture a seed will germinate.
Rinsing is the process by which we add moisture to our sprouts. Draining is the process by which we regulate the amount of moisture our sprouts have available - until their next Rinse.
The Sproutpeople's Principals of Draining:
Drain as much of the Rinse water
out of your sprouts
as is humanly possible.
In between Rinse and Drain cycles your sprouts do their growing. During that time it is essential that they can breathe. The best sprouting devices help them breathe, but you need to pay some attention too. There isn't much to it - sprouts can grow just about anywhere - as long as they can breathe, but don't have so much air movement that they dry out between Rinses.
We set our sprouter on a counter in the middle of our kitchen. The air moves better in the center of the room than along the edges. We don't mind the diffuse sunlight or the 150 watts of incandescent light. Light just does not matter much. A plant can only perform photosynthesis when it has leaves. Until then light has little if any effect, and they need to breathe - so don't hide your sprouts!
On the day your Sprouts are ready to take in light - when their cotyledons (leaves) have shed their hulls or are about to - allow your sprouts light - if you've been keeping it from them. If you grow them - like we do - where light is already available, just watch the magic (it'll take a couple days so you might want to grab a sandwich if you plan on watching every moment =:-)
If you are Growing Grass or Greens you will have kept the light away most likely, so now is the time to uncover them. When you see them growing tall (an inch or so for Grass and 2-3 inches for Greens) but yellow (sans chlorophyll), uncover the container and move it to a well lit location.
You will find the answer to this question on each and every seed's "detail" page. Follow that link, click the seed category (ie - if you're looking for Alfalfa, click Leafy), then click the name of the seed you want to know about (ie - on the Leafy page, click Alfalfa).
De-hulling is the process of removing hulls (seed coats) from your finished sprouts.
We don't de-hull much. We never bother with Beans, we brush what we can off of our Greens - and since we grow our Leafy sprouts vertically, the hulls fall off naturally as we rinse. The only sprouts we always de-hull are Brassicas.
Before moving your sprouts to that big cool box in your kitchen, they should be dry to the touch. In most cases we let our sprouts sit for 8-12 hours after their final Rinse, and extremely thorough Drain before we refrigerate them, but if our salad spinner can contain them, we use it.
You should sterilize your Sprouter as often as you can - between crops. It is always best to have a clean Sprouter - that way your crop will have a head start. We suggest soaking your Sprouter for 10-20 minutes in bleach water (1 Tbs. of bleach per pint of water is good and strong) and then scrubbing thoroughly.
It isn't actually a basic element of sprouting, but if you are lucky enough to be on the road, we'll tell you how to keep on sproutin'
We don't offer a printable version of this page because these are just abbreviations. You gotta click to learn.
170 Mendell St.
San Francisco, CA 94124
We only use the phone for emergencies.
Back in 2001 we were still using the phone. One day I was talking to a long-time customer while pushing my (then 4 year old) daughter on the swing in our backyard (this is what a mom n' pop business is like on the internet). It dawned on me that my priorities were severely messed up, so I stopped using the phone. I love to talk and I love to help, but my family would never see me if I picked up the phone again, and that's just wrong don't you think?!
The very best way to contact us is through E-mail =:-)
We are quite fast and VERY thorough. We love to help.
We have been an internet only business since 2001. We are not a big corporation. We are but 2 people, Mom n' Pop Sprout. We decided after years of juggling our family's (kids, dogs, cats and even our own) needs, and the needs of Sproutpeople, that we had to make more time for our kids, so we stopped talking on the phone. All calls go to voice mail and have since 2001.
We are very fast to fill orders and answer e-mail, and though we wish we could make the time to talk, we just can't seem to get more minutes into a each hour. We are many years older than when we started and our days are too short and made up of too few hours to do everything. This limitation in our business has not kept us from pleasing our customers, nor from growing (as we have every year since 1993). We do what we do as well as we can, and we think we do it very well indeed.
We appreciate your patronage more than we can say. We ask that you use the phone for emergencies only and that you search our site for answers before e-mailing us. This site is bigger than any 4 sprout books put together, it is always available and it is free, and we know that almost all questions are answered here.
Thanks again for your support and your many kind words.