How to Grow Sprouts Indoors All Year Long
Sprouts are considered to be a nutrient-dense superfood. Learn how to grow sprouts indoors and add these fresh homegrown greens to your diet all year long!
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When I first started growing my own food at home, the gardening world seemed pretty black and white to me: plants grow in the dirt, outdoors, in the spring and summer. That’s what us city kids always learned in school anyway.
And obviously that’s not wrong, but once you get into gardening and growing food, a world full of endless possibilities starts to open up, including growing food indoors year-round.
But growing indoors can often conjure images of expensive lights, complicated hydroponics systems, converting your guest bedroom into an indoor garden and maybe even getting a visit from the police who got a call from your neighbour on the suspicion you’ve started a grow-op and are secretly part of a murderous gang. And let’s be honest, none of that sounds fun.
Thankfully, growing food indoors doesn’t require any of the above and it doesn’t have to be nearly as complicated or stressful as you might think. In fact, you can grow highly nutritious sprouts using nothing more than a Mason jar or a seed-starting tray on your kitchen counter, and you can grow them all year long!
What Are Sprouts?
Sprouts are exactly what they sound like: They’re sprouted seeds.
To break it down a little more, sprouts are seeds that have germinated and sprouted, but that haven’t grown into seedlings yet. They’re basically newborn plants.
If you think of full-grown plants as adults, and seedlings as babies and kids, sprouts are more like infant plants who have just hatched into the world. So sprouts are simply seeds that have been soaked and allowed to germinate, and are then harvested (aka. eaten) in the sprouting stage rather than being allowed to grow into full-grown plants.
The Nutritional Benefits of Sprouts
Sprouts are considered to be a superfood because of how nutrient dense they are. Because sprouts are infant plants, they’re packed full of nutrients that they need to grow into healthy, full-grown plants, and when we eat them, we get the health benefits of all of those nutrients in our own bodies.
Sprouts are also considered to be a highly nutritious food because they’re tiny but packed with nutrients, and because they’re so tiny, you can eat LOTS of them at once and therefore consume way more nutrients than if you were eating their full-grown counterparts. They’re also considered to be more nutritious than seeds because they’re a living food (as opposed to dormant seeds) which makes the nutrients they contain active and more bioavailable. In other words, the nutrients they contain are easier for our bodies to absorb.
They’re also very low in calories, so while sprouts alone won’t get you through a long, cold winter, they’re an excellent option for anyone looking to lower their calorie intake while upping their nutrient-consumption (and I’d venture to say that’s most people in the western world nowadays). PLUS, adding sprouts to pantry meals full of calorie and carbohydrate-dense grains and preserved fruits and vegetables throughout the winter will help give you complete nutrition all year long without having to step foot in a grocery store!
Related: 8 Things to Think About Before Starting Seeds
Other Benefits of Growing Sprouts Indoors
Sprouts are incredibly quick and easy to grow indoors and are super cost-efficient too. A pack of sprouting seeds usually costs anywhere from about $2 to $10 (depending on the type of seeds) and stretches quite a long way. On average, 1/4 cup of seeds is all you need to grow enough sprouts to divide up generously between a family of four or five.
To grow them, all you need is a Mason jar and a piece of mesh screen or a sprouting lid. Or you can invest a nominal amount in some sprouting trays (my preferred way to grow sprouts) and stack them on your kitchen counter to save space and grow even more.
To sprout the seeds, all you need is a little water. Because they’re harvested before they even become seedlings, you do not need any fancy overhead lights or even soil. Sprouts will grow indoors at any time of year, and typically take just a few days until they’re ready to harvest and eat.
Related: How to Make Your Own Indoor Grow Light Stand
Most Common Sprouting Seeds
While you can technically sprout just about any seed, nut or bean/legume, the most common seeds to sprout and eat are:
- Mung beans
- Lentils
- Alfalfa
- Clover
- Radish
- Broccoli
- Sunflower
- Peas
Some seeds can be dangerous to sprout and eat raw. Kidney beans and tomato seeds are two examples of seeds that produce toxins when sprouted. Always stick to using designated sprouting seeds.
Using Mason Jars vs. Sprouting Trays to Grow Sprouts
There are two main ways to grow sprouts indoors…
- In Mason jars (or any glass jars)
- In sprouting trays
There are pros and cons to each method. Mason jars are great because you probably have some on hand already so they don’t cost a thing, and if you’re only growing one or types of sprouts, they take up very little counter space.
Sprouting trays are something you’ll probably need to purchase (albeit only once), but they allow you to grow more sprouts and allow for more airflow and surface space. This helps prevent the sprouts from going musty or even moldy, and prevents harmful bacteria from forming (which can happen if sprouts are not properly rinsed regularly and and left to stagnate).
The other nice thing about using sprouting trays is that you can stack them on top of one another and grow a few different kinds of sprouts at once without taking up any additional counter space. I use this sprouting kit, which allows me to grow up to three different types of sprouts at once in under one square foot of space. Sprouting trays are my preferred method, but in the end, the choice is yours and either way will work just fine.
How to Grow Sprouts Indoors
You’ll need to start by soaking seeds for at least 8 to 12 hours. Whether you plan to grow your sprouts in jars or trays, you’ll want to soak them in a jar to start out.
1. Scoop a small amount of seeds into a Mason jar (one or two tablespoons if growing in a Mason jar, up to 1/4 cup if growing in a tray) and cover with water. Cover the top of the jar with a piece of fine mesh or a sprouting lid and let soak for 8 to 12 hours. (I let mine soak overnight).
2. In the morning, or after the seeds have been initially soaked, strain out the water through the mesh or sprouting lid.
3. Rinse seeds again and strain once more.
* (If you don’t have a piece of fine mesh or a sprouting lid, you can simply strain seeds through a fine mesh strainer and return them to the jar or transfer them to a sprouting tray. You can use cheesecloth but sprouts tend to stick to the cheesecloth when you strain them so this method is a bit more cumbersome.)
4. At this point, if you’re using a Mason jar for the entire process, leave the rinsed, strained sprouts in the jar and tip the jar at a slight angle so that excess water can drain off and air can flow in. I find it easiest to place the jar at an angle in a bowl, but you could also place it in a dish rack if you have one.
5. If using a sprouting tray, transfer seeds to the sprouting tray instead. The sprouting tray has small holes in the bottom that naturally allow water to drain and air to flow in. Each tray sits on top of another tray which prevents any excess water from draining onto your counter.
6. Rinse sprouts once in the morning and again in the evening. Rinsing them helps to keep them moist and prevents them from sitting in stagnant water. Continue doing this until sprouts are ready to harvest and eat (usually within 2 to 6 days)
7. When sprouts are ready to harvest, rinse one more time under cold water and strain well. (I like to lay mine out on a paper towel to soak up excess moisture).
Either eat right away or transfer to a container or bag and store in the fridge for up to one week.
Ways to Use Sprouts
Sprouts make an excellent healthy addition to salads, sandwiches, soups, stir-fries and smoothies. Try adding alfalfa sprouts (or this 3 salad mix) to sandwiches or pita shells along with some deli meat and/or fresh sliced tomatoes and avocados.
Top your next salad with a few radish sprouts to add some spicy flavour. Radish sprouts, like all sprouts, tend to taste very similar to their full-grown counterparts, so radish sprouts pack the same spicy kick! Use sprouted beans in place of regular soaked beans in bean salad for added nutrition.
You can even use sprouted beans to make sprouted bean chilli! (Apparently the sprouted beans are easier to digest). Add bean sprouts to stir fries or Asian dishes. Use lentils to make sprouted lentil curry, or sprouted green peas to make sprouted green pea dip. Add sprouted wheat grass to smoothies or grind dried sprouted wheat berries to make super nutritious homemade bread!
You can use sprouts in place of their regular seed or full-grown counterparts in just about any recipe. The options are pretty much endless! So not only is growing sprouts a great way to grow food indoors year-round, it’s a fantastic way to expand you repertoire of healthy homemade recipes too!
Where to Buy Sprouting Kits and Seeds
My favourite place to purchase sprouts and sprouting accessories is from True Leaf Market (affiliate link). This is where I got my sprouting kit from that I use all the time.
You can also purchase sprouting jar kits and sprouting lids, as well as sampler packs of multiple different seeds or packs of individual seeds like alfalfa seeds or lentil seeds, or seed mixes like sandwich mix or bean salad mix.
I’ve also found a much smaller assortment of sprouting seeds from my local garden supply store, but I’ve found that ordering sprouts online has given me the best variety and value for money.
Have you ever grown sprouts before? If so, what’s your favourite way to enjoy them? Let me know down below:)
Wishing you homemade, homegrown, homestead happiness 🙂
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It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!
But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.
That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.
Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.
Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.
While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!
If you’re also feeling the urgency to take the first (or next) steps toward a more self-reliant life, this is your final reminder that today is the last day to join The Society of Self-Reliance and start levelling up your homesteading and self-sufficiency skills so that you’ve got what it takes to:
• Grow your own groceries
• Stock your pantry
• Create a natural home
• Get prepared
• Learn other important life skills like time management for homesteaders, goal setting and how to become your own handyman
And more!
If you’ve been feeling called to level up your self-reliance skills (because let’s be honest, we’re in for a wild ride these next few years with everything going on in the world), now is the time to heed that call.
Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society
#homesteading #selfreliance #selfsufficiency #homesteadingskills #preparedness
There are so many reasons to grow your own food at home:
💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share
But perhaps the number one reason is because it just tastes better!
Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.
Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!
With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.
(It also means learning to preserve it so you can make the most of it and enjoy homegrown food all year long).
In my online membership program, The Society of Self-Reliance, you’ll learn how to grow your own food, from seed to harvest, as well as how to preserve it so you can enjoy the fruits (and vegetables) of your labor all year long!
You’ll also learn how to grow and craft your own herbal medicine, detox your home, become your own handyman, and so much more (because self-reliance is about more than just the food that we eat… But that’s a pretty good place to start!)
The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.
#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!
When I first launched this online membership program last year, my goal was to create a one-stop resource where members could go to learn and practice every aspect of self-reliance, as well as a space to connect with other like-minded people pursuing the same goal. And that’s exactly what you’ll get when you join!
Here’s a glimpse of what you’ll learn inside the Society:
🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.
🌿 Natural Living and Herbal Medicine Mastery: Discover the secrets to creating a low-tox home and and to growing, making and using herbal remedies to support your family’s health, naturally.
🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.
As a member, you’ll enjoy:
📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.
📞 Live Group Coaching Calls: Participate in our monthly live group coaching calls, where we deep dive into a different self-reliance topic every month, and do live demonstrations and Q&A’s.
🏡 Private Community: Join our private community forum where you can ask questions, share your progress, and connect with like-minded individuals.
I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).
In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!
Link in profile or visit thehouseandhomestead.com/society to learn more.
#selfreliance #selfreliant #selfsufficiency #selfsufficientliving #sustainableliving #modernhomesteading #homesteadingskills #preparedness
Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…
There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.
I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.
I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)
I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.
One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.
Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.
The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.
Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.
(Continued in comments…)
Another garlic harvest in the books!
Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.
Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.
It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)
A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!
Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.
Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
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#garlic #garlicharvest #homesteading #selfsufficient #selfsufficiency #selfsufficientliving #selfreliance #homegrown #groworganic #growfoodnotlawns #gardenersofinstagram #homesteadersofinstagram
Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!
Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!
Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.
Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.
Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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#homesteading #modernhomesteading #raisinglittles
If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
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A brand new issue of Modern Homesteading Magazine just dropped!
In this issue:
🌱 How to forage and use five common edible and medicinal weeds
🏠 A sustainable, affordable alternative to traditional homes, greenhouses and more
👨👩👧👦 Tips for managing a homestead while raising a family (big or small!)
🫙 What to focus on when preserving food for true food security
🌹 How to grow and arrange your own cut flowers at home
🍓 The many ways to preserve summer berries (including 5 delicious recipes!)
💇How to make your own all-natural herbal hair care products at home
🧑🌾 Why “community sufficiency” is the new self-sufficiency
And more!
Visit modernhomesteadingmagazine.com (or click the link in my bio) to subscribe or login to the library and read the latest issue.
Plus, be sure to check out all of our past issues as well! There’s a wealth of information in our library on everything from farming and gardening to cooking and canning to herbal medicine, natural living and so much more!
*** This will be the last quarterly issue! ***
This little magazine has grown so much over the past 4 years and 32 issues, and now it’s time for another exciting evolution.
I’m excited to announce that we will be moving to an even more robust annual publication with the intention of offering the first ever print edition this fall if there is enough demand.
I’m also excited to announce the brand new Modern Homesteading Magazine blog, which is currently under construction and will be launching soon. While we will still be maintaining digital subscriptions, the blog will be accessible to all, free of charge, so that more people might benefit from the empowering and increasingly important information that we cover in each issue.
Thanks to everyone who helped make this issue happen! @homesteadingfamily @oatsandhoneyhomestead @omnivore.culture @thetaylor.leigh @doeraydesign (and more who don’t have IG pages;)
And a HUGE thank you to everyone who has subscribed over the years. Modern Homesteading Magazine would never have become what it is today without each and every one of you.
#homesteading #modernhomesteading #selfsufficiency
If you’ve ever grown your own garlic, you might have noticed the spiral-shaped shoots that suddenly pop up in the centre of the stem, usually about a month or so before the garlic bulbs themselves are ready to be harvested.
These are garlic scapes, and believe it or not- they make delicious pesto! Get the recipe through the link in my bio- https://thehouseandhomestead.com/garlic-scape-pesto/
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This honey and chive blossom vinaigrette is a frugal, easy and healthy homemade salad dressing that pairs beautifully with fresh garden salads all season long.
Get the recipe through the link in my bio.
https://thehouseandhomestead.com/chive-blossom-vinaigrette/
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Whether you live in the city and grow a few herbs on your balcony, have a few backyard chickens in the suburbs or live in the country and have a larder full of enough home-canned food to survive the apocalypse, if living a more homemade, homegrown, self-sufficient lifestyle is important to you, Modern Homesteading Magazine was made for you!
Read it today through the link in my bio!
https://modernhomesteadingmagazine.com/
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This radish top pesto recipe makes good use of the edible radish greens that often get discarded once they’re separated from the root. The end result is a peppery, slightly spicy twist on a classic pesto recipe.
A perfect condiment for all your summer snacking!
https://thehouseandhomestead.com/radish-top-pesto-recipe/
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How long will sprouts last as you are cutting and eating them?
Hi Robyn,
I think you may be confusing sprouts with microgreens. Sprouts are simply sprouted seeds and do not need to be cut.
As noted in the article you rinse them for 2-6 days until ready to harvest, and then rinse one more time under cold water and strain well (I like to lay mine out on a paper towel to soak up excess moisture). Either eat right away or transfer to a container or bag and store in the fridge for up to one week.
I have a similar sprouting kit. I like it because it is much more hands off than the jar route. It also ‘feels’ safer to me. Because the seeds/sprouts don’t ‘sit’ in the water and the kit offers better airflow I feel there is less opportunity for mold/bacterial growth.
Sorry for the loss of your beloved pet.
Yes I feel the same way. I find they go musty in the jar sometimes so I prefer the trays. But a jar works in a pinch:)
Thanks for the condolences. He lived a good long life.
So helpful to me! I will take time to try it!
🙂