Organic Sprouting Broccoli

Sprouting seed

You can grow sprouting seed all year round but they are particularly valuable in the winter months when other salads are scarce.
Mustard and cress are still old favourites but we offer a range of organic sprouting seeds for you to try.
All, with the exception of sunflower, can be grown on damp paper but salad sprouters are available which make the process extremely clean and easy.
We offer a three tiered sprouter, click here to view it. You just sprinkle the seeds on to the trays and stack them above the drainage tray. Pour clean water through twice a day and tip away the old water that has collected in the bottom tray. Some people like to sprout the seeds in the dark and bring them into the light to green up just before they are ready. We tend to just sprout them on the kitchen windowsill. After just a few days, depending on the temperature and the variety of seed, your sprouts are ready to harvest and eat. When the sprouts are ready take them out of the sprouter and rinse them in a sieve. Drain and eat.

Sprouting jars are also available to buy or you can make your own. Use a clean, large, wide necked jar, sprinkle in some seed and rinse with cold water. Some people like to soak the seed in the jar for a few hours at the start to speed up germination and this is a good idea particularly for larger seed. Cover the end of the jar with some folded muslin, cheesecloth or similar, secured with a rubber band and drain the water out. Rest the jar on its side. Rinse the sprouts with clean water and drain out through the muslin twice a day laying the jar on its side in between times.

Clean your jar or sprouting trays thoroughly between uses to prevent any mouldy or bacterial build up.