Sprouting Instructions
Why Sprout?
Broccoli sprouts are a nutritional powerhouse. They’re packed with sulforaphane, a compound shown to support detoxification, reduce inflammation, and may even help protect against certain cancers — all in a tiny handful of sprouts. Young broccoli sprouts can contain up to 100x more sulforaphane than mature broccoli, making them one of the most nutrient-dense foods you can grow at home.
Mung bean sprouts are another great choice — crunchy, mild, and incredibly versatile. They’re high in protein and fiber, rich in vitamins C and K, and easy to digest. They’re a staple in Asian cuisines for good reason and work beautifully in stir-fries, salads, and soups.
More good news? You’re not limited to just these two. Lentils, radish, alfalfa, chickpeas, sunflower, and fenugreek seeds all sprout beautifully with the same simple process. Each variety brings its own flavour and nutritional profile — so don’t be afraid to experiment!
What You’ll Need
- Leaping Sprouts Kit which includes a Sprouting Stand with progress trackers, screen lid and wide-mouth mason jar.
- 2–3 tbsp sprouting seeds (2 tbsp for 1.5L jar, 3 tbsp for 2L jar)
- A dark cupboard for soaking, and a cool shaded spot for sprouting
1. Soak the Seeds
Add your seeds to the jar and put the screened sprouting lid on — it stays on from here on out. Fill the jar about halfway with room-temperature water, swirl gently, and drain. Fill halfway again, and this time let the seeds soak in the upright jar for 8–12 hours (overnight works great) in a dark cupboard.
2. Drain and Set Up
After soaking, drain the water through the sprouting lid. Add a splash of about a ¼ jar of fresh room-temperature water, swirl, and drain again. Place the jar in the Leaping Sprouts holder with the lid end resting in the draining bowl. Rotate the jar so the seeds spread out and stick along the sides as much as possible.
3. Rinse Twice Daily
Every morning and evening, rinse with room-temperature water and drain thoroughly. Use the day/night switch on your holder to track rinses, and advance the day counter each morning. Keep the jar out of direct sunlight — a cool, shaded spot is ideal.
4. Watch Them Grow (Days 3–6)
- Day 2–3: Seeds start to crack open
- Day 3–4: Sprouts begin to appear
- Day 5–6: Jar fills up and sprouts are ready to harvest
You can enjoy them at any stage once they’ve sprouted, or let them keep growing to fill the jar.
5. Harvest and Store
Give the sprouts two final rinses and drain very well. Pat lightly with a clean towel or use a salad spinner to remove excess moisture. Store in a covered container in the fridge — they’ll keep for 5–7 days.
💡 Broccoli sprout tip: Blend your sprouts, pour into ice cube trays, and freeze. Thaw a cube or four later and drink straight or add to a veggie juice.
You can find this document online here…