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Growing Guide

Growing Your Own Sprouts

Quick and easy to grow, and they couldn’t be fresher and crisper then if you grow your own!

Growing Your Own Sprouts

Sprouts, like microgreens, are the recently germinated seeds of edible plants. Seeds contain enough energy and nutrients for seed germination and plant growth to the point where leaves and roots are developed enough, to take over the production of food, and can absorb nutrients.

Sprouts are usually eaten at the point where they have exhausted most of the seed food supply and converted the tough seed to a deliciously edible succulent sprout.

With microgreens, it is the new stem and leaves of the seedling that are consumed, whereas with sprouts the leaves, stems, seed remnant and roots are all consumed.

Ready grown sprouts are available in supermarkets, but they are so quick and easy to grow, and they couldn’t be fresher and crisper than if you grow your own.

Grown from seeds they are ready to eat in a few days and can be grown all year round. Get your family involved in choosing their favourite varieties and growing their own.

Benefits of Sprouts:

  • They add healthy and nutritious flavour, texture, and colour to dishes!
  • They are rich in several important nutrients. Higher than that of the fully grown plants. Benefits differ by variety but can include folates, vitamins C & K and protein.
  • They can be grown, sown, and “harvested” all year round!

General Spout Growing Directions

Although you should follow the directions on individual varieties, these are general directions for growing sprouts.

How to Sow: Soak the seeds in water for 12 hours, drain and rinse. Sow indoors on damp kitchen paper in a tray or shallow container. Lightly cover seeds with damp kitchen paper. Keep in a cool dark place.

Seedling Care: Once germination occurs, move the tray to a bright area with indirect sunlight and remove top layer of kitchen paper.

Hints & Tips: A clear cover, such as perforated plastic wrap, is recommended to conserve moisture, but ensure ventilation is not inhibited. Water kitchen paper to keep damp and do not wet the seedling leaves. Harvest when first true leaves appear.

The new McGregor’s Sprout range has five new varieties to choose from:

Versatile alfalfa sprouts can be used hot or cold. They add crunch to salads, sandwiches, soups and stir fries.

Wheatgrass has a bitter earthy flavour. It is high in antioxidants and nutrients and is a great energy boost when blended with fruit juices.

Daikon Radish
Radish sprouts have a flavour with a peppery finish. They are often used in Japanese cuisine, and are ideal for soups, salads, and sandwiches.

Mung Bean
Mung bean sprouts have pale yellow leaves attached to a crisp bright white shoot. Low in calories, they are high in vitamins K & C.

Snow Pea
Snow pea sprouts are attractive shapes and have a delicious fresh crisp taste of fresh snow pea. They are excellent eaten raw or in stir fries and Asian cuisine.

Note: When growing seed sprouts for consumption:

  • Always use seeds marked for human consumption
  • Thoroughly clean and sanitise your equipment before use
  • Wash your hands before and after handling seeds
  • Eat sprouts within 2 days of them sprouting
  • Cook them when possible
  • Do not eat sprouts that appear to have rotted
20 June 2024