1. Short answer, it depends. Some seeds (like lentils and green peas) are commonly consumed after 3 days of growing, whereas leafy greens are most often grown to 5 or 6 days.
2. Visually, we’re looking for white sprout tails anywhere from .25” to 3” long, depending on the seed type.
3. Taste can change based on growth duration and other factors. You can always taste your sprouts as they grow to determine when you personally think they’re ready (just be sure to wash your hands before reaching into the jar, and rinse the sprouts before tasting them).

Yes, if you growth them properly. Sprouts are as safe as any other food item.

1. Sprouts are vegetables. Diets rich in vegetables are ideal (sources).
2. Sprouts are incredibly nutrient dense. As a broccoli seed, for example, grows and matures. Not all the nutrients increase at the same rate as the plant grows. If you take 1 cup of broccoli sprouts and compare it to 1 cup of mature broccoli, the sprouts have 300% more Vitamin C.
3. Sprouts are living foods, the freshest possible food.
4. Sprouts are delicious. Check our recipe section for inspiration, or just add sprouts to whatever you’re cooking.

1. If you’re using our sprouter and rinsing twice a day, probably not.
2. Let’s talk about “Root Hairs”, the tiny white hairs seen on the stalks of some sprouts, often mistaken for mold. These are Cilia, and are what a thirsty sprout uses to absorb more water. While harmless, you should rinse your sprouts when you see them, as they CAN get out of control and turn to a mold situation. If the hairs are still there after rinsing, it is likely mold, discard the batch, sanitize your equipment and seeds, and start over. 

1. Seeds are incredible, they’ll sprout in just about anything. We suggest glass jars with high quality stainless steel strainers for all sprouts except “mucilagenous” ones like chia and flax. Trays are another popular option, but jars tend to be easier, especially at harvest. 
2. We do not suggest using clay, terracotta, or earthenware sprouters. Their porous nature, does help balance moisture, but unfortunately also acts as a haven for bacteria during the course of one grow.

1. There are three goals with harvesting.
2. Rinse off biofilm from sprouts (helps them last longer, and increases food safety)
3. Remove seed hulls (optional). This does increase shelf life by a couple days.
4. Dry the sprouts. It is important that sprouts not be wet when stored.
5. We’ve found that a salad spinner is the best way to do this. It is also an ideal storage container, just keep the lid loose in the fridge.

1. They’re probably cold. Sprouts will take twice as long to grow at 65-68 degrees as they will at 72 degrees.
2. Your soak duration might have been off. Make sure at least 2/3 of your seeds have sprouted tails. If not, you may have over/under soaked.
3. If you see white stuff, determine if it is mold (see above). Discard if so.
4. If you see very very cloudy water during a rinse, discard the batch.
5. If the batch smells rotten, discard the batch.

1. Yes, a little, more if it is over 73 degrees. It’s the sulphuric nature of the plant.
2. But it shouldn’t smell rotten.

1. Check the soaking duration guidance on the seed packaging.
2. Check the expiration date.
3. Ensure you buying sprouting specific seeds, not bulk bin seeds
4. Buy from reputable seed vendors (like us).
5. Make sure it isn’t too cold or hot in your growing area. 70-72 is ideal.

Only if they are labeled as sprouting-specific seeds. Sprouting seed is handled differently throughout the supply chain, non-sprouting seeds are potentially not safe to consume raw, and they may have low germination rate. Sprouting seeds from reputable vendors are triple pathogen tested and tested for high germination.

Sprouting seed is handled differently throughout the supply chain, non-sprouting seeds are potentially not safe to consume raw, and they may have low germination rate. Sprouting seeds from reputable vendors are triple pathogen tested and tested for high germination.

1. Can or should? Most seeds will sprout (even an Avocado pit!), but some either aren’t worth the effort or aren’t very tasty. Here’s a list to get you started:
2. Leafy greens: broccoli, alfalfa, clover, kale, radish,
3. Others: some varieties of corn, onion, garlic.
4. Legumes: Lentils, green peas, soy beans, chickpea/garbanzo, adzuki, mung

It depends on the seed, the vessel, the method, and the environmental conditions. Here is a cheat sheet:

1. If you harvest and store them as we advise, we suggest consuming them within 5 days.

Sanitization is a personal preference that is optional. If you are pregnant/nursing, immunocompromised, or just concerned, it is a good option.