It is simple to grow sprouting seeds, it’s cheap, they take barely any room and you can grow them all year round. In return they reward you with a multitude of vitamins and minerals.

Many seeds can be grown to eat as sprouts, including pea, chick pea, mung, sunflower, alfalfa, lentil, fenugreek and vegetable seeds such as cucumber and broccoli. Varieties can be grown singularly or you can make mixtures and experiment with taste.

1. Either buy a sprouter or make your own. You can do this by choosing a large glass jam jar and drilling or hammering small holes through its lid or securing a piece of cotton or hessian over the jar with an elastic band.

2. Clean the jars thoroughly in hot, soapy water before use.

3. Pour seeds into the jar. They expand significantly so only add a centimetre or so depth then cover with cold water and leave to soak for 12 hours.

4. Rinse the seeds with room temperature water and drain well before putting the jar out of direct sunlight.

5. Rinse and drain the seeds at least once a day to keep them clean and moist. Sprouts are usually ready in between 2-4 days but you can try them at different stages to see when they taste best.

6. When you’re happy with them give them a final drain and leave for a few hours so that excess water can evaporate. You can enjoy them fresh or they’ll stay fresh in the fridge for a couple of days.


A word of warning:

Like any fresh produce that is eaten raw or lightly cooked, sprouts can carry a risk of foodborne illness if they are contaminated. Unlike other fresh produce, the warm, moist conditions required to grow them are ideal for the rapid growth of bacteria, including salmonella, listeria, and E. coli. Make sure that sprouters are properly washed before use and use seeds suitable for home sprouting, which are subject to strict controls.