Homemade Bean Sprouts

Emily DaFoe

YUM, who doesn’t like fresh organic bean sprouts!?! 

Sprouting is an easy way to introduce your little ones into the wonderful world of gardening. Gardening begins with seeds, and seeds are magical. These tiny inert pieces of nature contain all of the energy and genetic information to grow a sprout, a flower, or a 200-foot redwood tree. They are amazing and fun for your kids to watch, plus sprouts are an extra tasty treat to add to your salad, sandwich or to eat by the handful. Like I said, YUM! 

When I was a kid, we used to secure an old stocking with a rubber band around our jars as a make-shift sprouting lid. However, these rinse and drain sprouting lids are a game-changer, and you will be eating sprouts in as little as three days. 



  • Various packets of organic sprouts (Bean mix, sunflower seeds, radish seeds, Mung Beans, Alfalfa, etc.)

  • 1 wide mouth mason jar

  • Soligt Easy Rinse & Drain Sprouting Lids


3 minutes


STEP 1: 

Place 1-2 tablespoons of seeds your mason jar and fill 3/4 with cold water.

STEP 2: 

Cover your jar with a sprouting lid and soak for 8-12 hours, or until the seeds double in size. I usually do this before I go to bed and allow them to soak overnight. 

STEP 3: 

Drain the seeds and rinse them, then drain again. Put the jar upside down and place in an area out of direct sunlight (I put them on my kitchen counter by my sink). 



Repeat step 3, rinse and drain the seeds between 2-4 times a day, making sure they never completely dry out. Do this for 2-3 days, or until your seeds are ready to eat. (note: some seeds take around a week to germinate properly). 

STEP 5: 

Finally, rinse and drain your seeds and eat them!