Starting your own seeds for home-grown sprouts is a great way to add a healthy aspect to your diet. There are several kits that can be purchased to start sprouts, each with their own instructions to follow. Sprouts can be grown from a variety of seeds such as wheat, lentils, broccoli, clover or alfalfa. According to Wheat Grass Kits, the four basic points to growing sprouts include the proper amount of moisture, the right temperature, air circulation and minimal light.
Sterilize the jar, the lid, and the fabric netting with one part bleach to 10 parts hot water. Natural Meals recommends sorting through the seeds to remove any debris or broken seeds. Place the 1 1/2 tablespoons of seed in a quart jar. Cover the top of the jar with cheese cloth and secure it with a jar ring or a rubber band. Add warm water to the jar until the seeds are covered. Wheat Grass Kits recommends swirling the jar gently to clean the seed. Pour the water out and repeat the seed cleaning two more times.
Fill the jar with warm water so the seeds are covered. Wheat Grass Kits recommends a depth three times the seeds at the bottom of the jar. Place the jar out of the light and let the seeds soak overnight. Pour the water out of the jar. Set the jar in a tray and lean it against the edge so water can drain into the tray. Make sure the seeds are spread out. The tray and jar should be placed in a spot out of the way and out of the light. Cover with a towel if necessary.
Rinse sprouts with water twice a day and allow the water to drain. Turn the jar each time to spread the seeds out so they have room to germinate. Seeds will mold and rot if they don't get proper drainage. Natural Meals recommends setting sprouts with leaves in the light for 3 hours to allow the leaves to produce chlorophyll.
Pour water out of the jar and fill the tray with clean cool water. Pull the sprouts out of the jar and place them in the tray. Remove seed hulls that float to the surface. Place remaining sprouts in a colander to drain. Sprouts are ready to eat.
Store sprouts in a container with a lid in the refrigerator. They will stay edible for about a week. Perk up sprouts by rinsing in cool water and place in sunlight for an hour.