How to grow sprouts

We grow sprouts sporadically throughout the year, and especially when there are gaps between harvests. They’re a staple fixture on my kitchen bench in early spring, when the winter crops have been pulled out and the new crops are still tiny, waiting for the soil to warm to thrive. That’s when the sprouts save the day and become our go-to greens for salads.

Sprouted lentils (and other pulses) are good for you, too, as the sprouting process neutralises the phytic acid the lentils contain, assisting nutrient absorption. You can sprout a lot of different things, including lentils, alfalfa and sunflower seeds, mung beans and chickpeas. And you can use the same process that’s outlined here for all of them. You just need a glass jar, water, some clean cloth and a rubber band (or string).

Follow Hannah Moloney’s simple steps to grow sprouts at home…

Grow your own sprouts

1. Soak lentils (or another seed or pulse) in a glass jar for about 8 hours. They’ll swell to twice their size, so add plenty of water.
2. Cover the jar with a clean tea towel or cheesecloth, securing it with a rubber band.
3. Strain the lentils and leave them to drain upside down in your dish drainer.
4. Rinse the lentils with fresh water each morning and evening, returning them to the drainer to drain in between. Depending on your climate, they’ll take 4–7 days to finish sprouting — the warmer it is, the quicker they’ll sprout.
5. Store your jars in the fridge once you are happy with their level of sprouting. They’ll keep in the fridge for roughly a week. Use them in salads — they’re great with edible flowers!

Photo of Hannah Moloney by Natalie Mendham