Mason jar sprouts are clean and easy to grow, especially if you use a mesh “sprouting lid.” (I like the plastic ones better than steel, as the ring and screen I tested began to rust during the sprouting process.) Use 2 tablespoons of seeds for a big batch of sprouts (they will grow to fill a quart-sized jar; 4 cups), 1 tablespoon for a half-batch.
Some seeds are better than others for mason jar sprouting. My current favorite is the “Sandwich Booster” from High Mowing Organic Seeds, which is a mix of radish, mustard greens, clover, and alfalfa. Broccoli sprouts are also great, consult local retailers like Woods Rose Market, FoodWorks, and the Bozeman Co-Op for other recommendations.
Recipe originally published in Edible Bozeman, Winter 2021 issue
Mason Jar Sprouts
2 tablespoons seeds yield 4 cups of sprouts; use 1 tablespoon of seeds for a half batch
Ingredients
- 2 tablespoons sprouting seeds, preferably organic
- cool water
Instructions
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Add sprouting seeds to jar, pour in cool water to cover by a few inches, swirl, and let soak for 6–8 hours at room temperature.
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Drain the soaking water, rinse with cool water, drain again, then hold the jar horizontally and gently shake to spread the seeds evenly along one side of the jar. Let sit on your counter—I like to use a cloth napkin on a plate as home base.
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Rinse 2–3 times per day with cool water, each time swirling, draining, and gently shaking to spread out the seeds in the jar. In 3–6 days you should have sprouts that are ready to eat. At that point, drain off all water and keep the jar refrigerated for up to 4 days as you enjoy eating sprouts at every meal ( just kidding)!
