How to Grow Sprouts & Microgreens at Home

How to grow in sprouting jar and in soil for every seed type we sell.

✅ BROCCOLI — Instructions

A) Broccoli Sprouting (32 oz jar + stand)

Portion: Use 2 Tbsp seeds per 32 oz jar
Rinse: 2–3x/day (more than adequate)
Soak: 4–6 hours recommended
Harvest: typically Day 5–7

Steps

  1. Add 2 Tbsp broccoli seeds to the jar.

  2. Rinse: fill with cool water, swirl, drain fully through mesh lid.

  3. Soak 4–6 hours, then drain completely.

  4. Place jar mouth-down at an angle in the stand so it drips into the tray.

  5. Rinse & drain 2–3x/day. Always return to stand to drip dry.

  6. Harvest when sprouts look full and smell fresh.

  7. Final rinse, drain very well, refrigerate.

Optional blackout: Not required. If desired, cover jar with a dish towel.

B) Broccoli Microgreens (soil + vermiculite in cells/pots)

Key rule: Lightly cover the cell with seeds (surface looks covered, not thick).
Soil: pre-moistened (wrung-out sponge)
Vermiculite: thin cover to hold moisture
Light: 12–16 hours/day once sprouted

Steps

  1. Fill each cell/pot with moist soil and level it.

  2. Sprinkle broccoli seeds until they lightly cover the surface.

  3. Mist gently, then add a thin layer of vermiculite (just enough to lightly cover seeds).

  4. Keep evenly moist (mist if the surface dries). Do not soak.

  5. Optional blackout: cover lightly for the first 1–3 days if you want faster germination (not required).

  6. Once sprouted, move under light and use gentle airflow.

  7. Water from below when possible to keep tops drier.

  8. Harvest when greens are dense and upright (typically 7–10 days).

Food Safety: Sprouting requires warm, moist conditions. Follow safe sprouting and sanitation practices.

✅ ALFALFA — Instructions

A) Alfalfa Sprouting (32 oz jar + stand)

Portion: Use 2 Tbsp seeds per 32 oz jar
Rinse: 2–3x/day
Soak: 4–6 hours recommended
Harvest: typically Day 5–7

Steps

  1. Add 2 Tbsp alfalfa seeds to jar.

  2. Rinse and drain fully.

  3. Soak 4–6 hours, drain completely.

  4. Place in stand to drip dry (small seeds need good drainage).

  5. Rinse & drain 2–3x/day; swirl to prevent clumping.

  6. Harvest Day 5–7, final rinse, drain very well, refrigerate.

Optional blackout: Not required. Dish towel blackout optional.

B) Alfalfa Microgreens (soil + vermiculite in cells/pots)

Key rule: Lightly cover the cell with seeds (alfalfa is small—avoid piles).
Vermiculite: very light dusting

Steps

  1. Fill each cell/pot with moist soil and level it.

  2. Sprinkle alfalfa seeds until the surface is lightly covered.

  3. Mist, then apply a very light vermiculite dusting (thin = better for small seeds).

  4. Keep evenly moist—don’t keep the top soaking wet.

  5. Optional blackout 1–2 days (not required).

  6. Move under light + gentle airflow once sprouted.

  7. Bottom-water when possible.

  8. Harvest when stems are sturdy and greens are full (often 8–12 days).

Food Safety: Sprouting requires warm, moist conditions. Follow safe sprouting and sanitation practices.

✅ LENTIL — Instructions

A) Lentil Sprouting (32 oz jar + stand)

Portion: Use 2 Tbsp lentils per 32 oz jar
Rinse: 2–3x/day
Soak: 8–12 hours recommended
Harvest: typically Day 3–6 (you can run to Day 7)

Steps

  1. Add 2 Tbsp lentils to jar.

  2. Rinse and drain.

  3. Soak 8–12 hours, drain completely.

  4. Place jar in stand to drip dry.

  5. Rinse & drain 2–3x/day. Drain thoroughly to avoid mush.

  6. Harvest when sprouts are crisp and smell fresh.

  7. Final rinse, drain well, refrigerate.

Optional blackout: Not required. Dish towel blackout optional.

B) Lentil Microgreens (soil + vermiculite in cells/pots)

Key rule: Lightly cover the cell with seeds (even though seeds are larger).
Helpful: soaking improves germination uniformity.

Steps

  1. Optional soak: soak lentils 8–12 hours, then drain well. (You can also sow dry.)

  2. Fill each cell/pot with moist soil and level it.

  3. Sprinkle lentils until the surface is lightly covered (single dense layer—don’t stack thick).

  4. Mist, then add vermiculite to lightly cover seeds.

  5. Keep evenly moist (not soaked).

  6. Optional blackout 1–3 days (not required).

  7. Move under light + airflow once sprouted.

  8. Harvest when shoots are upright and tender (often 10–14 days, depending on how tall you like them).

Food Safety: Sprouting requires warm, moist conditions. Follow safe sprouting and sanitation practices.

✅ MUNG BEAN — Instructions

A) Mung Bean Sprouting (32 oz jar + stand)

Portion: Use 2 Tbsp mung beans per 32 oz jar
Rinse: 2–3x/day
Soak: 8–12 hours recommended
Harvest: typically Day 4–7

Steps

  1. Add 2 Tbsp mung beans to jar.

  2. Rinse and drain.

  3. Soak 8–12 hours, drain completely.

  4. Place jar in stand to drip dry.

  5. Rinse & drain 2–3x/day (use the 3rd rinse if warm/humid).

  6. Harvest when crunchy and fresh-smelling.

  7. Final rinse, drain well, refrigerate.

Optional blackout: Not required. Dish towel blackout optional.

B) Mung Bean Microgreens (soil + vermiculite in cells/pots)

Key rule: Lightly cover the cell with seeds (single dense layer, not piled).
Helpful: soaking improves speed and uniformity.

Steps

  1. Optional soak: soak mung beans 8–12 hours, drain well. (You can also sow dry.)

  2. Fill each cell/pot with moist soil and level it.

  3. Sprinkle mung beans until the surface is lightly covered (avoid thick stacking).

  4. Mist, then add vermiculite to lightly cover seeds.

  5. Keep evenly moist (avoid constant wet tops).

  6. Optional blackout 1–3 days (not required).

  7. Move under light + airflow once sprouted.

  8. Harvest when shoots are upright and tender (often 8–12 days).

    ✅ ARUGULA — Instructions

    A) Arugula Sprouting (32 oz jar + stand)

    Portion: Use 2 Tbsp seeds per 32 oz jar
    Rinse: 2–3x/day
    Soak: 2–4 hours recommended (short soak)
    Harvest: typically Day 4–6

    Important note: Arugula is a small seed and can gel/clump. The stand/drip dry step matters.

    Steps

    1. Add 2 Tbsp arugula seeds to the jar.

    2. Rinse: fill with cool water, swirl gently, drain fully through mesh lid.

    3. Soak 2–4 hours, then drain completely.

    4. Place jar mouth-down at an angle in the stand so it drips into the tray.

    5. Rinse & drain 2–3x/day. After rinsing, always return to stand to drip dry.

    6. If seeds clump, swirl during rinses to break them up and improve airflow.

    7. Harvest when sprouts look full and smell fresh (usually Day 4–6).

    8. Final rinse, drain very well, refrigerate.

    Optional blackout: Not required (towel optional).

    B) Arugula Microgreens (soil + vermiculite in cells/pots)

    Key rule: Lightly cover the surface with seeds (small seed — avoid piles).
    Soil: pre-moistened (wrung-out sponge)
    Vermiculite: very light dusting
    Light: 12–16 hours/day once sprouted

    Steps

    1. Fill each cell/pot with moist soil and level it.

    2. Sprinkle arugula seeds until the surface is lightly covered.

    3. Mist gently, then add a very thin vermiculite dusting.

    4. Keep evenly moist (mist if surface dries). Do not soak.

    5. Optional blackout 1–2 days (not required).

    6. Once sprouted, move under light + gentle airflow.

    7. Bottom-water when possible to keep tops drier.

    8. Harvest when dense and upright (typically 7–12 days).

    Food Safety: Sprouting requires warm, moist conditions. Follow safe sprouting and sanitation practices.

    ✅ RADISH — Instructions

    A) Radish Sprouting (32 oz jar + stand)

    Portion: Use 2 Tbsp seeds per 32 oz jar
    Rinse: 2–3x/day
    Soak: 4–6 hours recommended
    Harvest: typically Day 3–6

    Steps

    1. Add 2 Tbsp radish seeds to the jar.

    2. Rinse well, drain fully.

    3. Soak 4–6 hours, drain completely.

    4. Place in stand to drip dry.

    5. Rinse & drain 2–3x/day; always drip dry after.

    6. Harvest when sprouts are crisp and smell fresh.

    7. Final rinse, drain very well, refrigerate.

    Optional blackout: Not required.

    B) Radish Microgreens (soil + vermiculite in cells/pots)

    Key rule: Lightly cover the surface (radish is forgiving, but don’t pile thick).
    Vermiculite: light cover to hold moisture

    Steps

    1. Fill each cell/pot with moist soil and level it.

    2. Sprinkle radish seeds until the surface is evenly covered.

    3. Mist gently, then add a thin vermiculite layer (light cover).

    4. Keep evenly moist; don’t oversoak.

    5. Optional blackout 1–2 days for faster germination (optional).

    6. Move under light + airflow once sprouted.

    7. Bottom-water when possible.

    8. Harvest when dense and upright (typically 6–10 days).

    Food Safety: Sprouting requires warm, moist conditions. Follow safe sprouting and sanitation practices.

    ✅ RED CABBAGE — Instructions

    A) Red Cabbage Sprouting (32 oz jar + stand)

    Portion: Use 2 Tbsp seeds per 32 oz jar
    Rinse: 2–3x/day
    Soak: 4–6 hours recommended
    Harvest: typically Day 4–7

    Steps

    1. Add 2 Tbsp red cabbage seeds to the jar.

    2. Rinse well, drain fully.

    3. Soak 4–6 hours, drain completely.

    4. Place jar in stand to drip dry.

    5. Rinse & drain 2–3x/day; always return to stand.

    6. Harvest when sprouts look full and smell fresh (often Day 4–7).

    7. Final rinse, drain very well, refrigerate.

    Optional blackout: Not required (towel optional).

    B) Red Cabbage Microgreens (soil + vermiculite in cells/pots)

    Key rule: Lightly cover the cell with seeds (small seed — even coverage).
    Vermiculite: light dusting

    Steps

    1. Fill each cell/pot with moist soil and level it.

    2. Sprinkle seeds until surface is lightly covered.

    3. Mist gently, add thin vermiculite cover.

    4. Keep evenly moist (mist if drying).

    5. Optional blackout 1–3 days (optional).

    6. Once sprouted, move under light + airflow.

    7. Bottom-water when possible.

    8. Harvest when dense, upright, and colorful (typically 8–12 days).

Food Safety: Sprouting requires warm, moist conditions. Follow safe sprouting and sanitation practices.


✅ KALE — Instructions

A) Kale Sprouting (32 oz jar + stand)

Portion: Use 2 Tbsp seeds per 32 oz jar
Rinse: 2–3x/day (more than adequate)
Soak: 4–6 hours recommended
Harvest: typically Day 5–7

Steps

  1. Add 2 Tbsp kale seeds to the jar.

  2. Rinse: fill with cool water, swirl, drain fully through the mesh lid.

  3. Soak 4–6 hours, then drain completely.

  4. Place jar mouth-down at an angle in the stand so it drips into the tray.

  5. Rinse & drain 2–3x/day. Always return to stand to drip dry.

  6. Harvest when sprouts look full and smell fresh.

  7. Final rinse, drain very well, refrigerate.

Optional blackout: Not required. If desired, cover the jar with a dish towel.

B) Kale Microgreens (Soil + Vermiculite Kit)

Portion: Lightly cover the cell surface with seeds
Cover: Add a thin vermiculite cover
Watering: Mist or water gently to keep evenly moist (not soggy)
Harvest: typically Day 8–12

Steps

  1. Fill cells with your soil mix and level the surface (don’t pack hard).

  2. Sprinkle kale seeds to lightly cover the surface of each cell.

  3. Add a thin layer of vermiculite over the seeds.

  4. Mist/water gently until evenly moist.

  5. Keep humid (use the dome if you’re using it) and check moisture daily.

  6. Once sprouts are up, give bright light and keep soil moist, not wet.

  7. Harvest when leaves are full and stems are sturdy (typically 8–12 days).

 

 

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