Sunflower seed sprouts are fast growing, crunchy, and extremely satisfying! As well being an excellent source of amino acids sunflower sprouts are rich in folic acid and the B complex vitamins, vitamin C, E, selenium, zinc and an excellent source of chlorophyll. We sell the hulled variety, which are great for either jar sprouting, or growing in soil flats to snip off and eat. If sprouting in a jar, when they are at your desired length, put the sprouts in a large bowl, fill with water, and agitate your sprouts; the hulls will float to the top and you will be able to pour them off, drain your sprouts, and enjoy! - 125 grams/4.4 ounce
How to Sprout Seeds in a Jar
- Start with one tablespoon of small seed or ¼ cup of a larger bean seed and see how that amount works for you.
- Do not make more than you can eat in 3 days.
- Soak for 8 to 12 hours in 4 parts warm water to 1 part seed.
- Drain off the soaking water and rinse seeds well.
- Set jar at an angle to allow water to drip out, while allowing air to circulate into the jar. A dish drain rack works great for this.
- Rinse and drain your sprouting seeds 3 to 4 times a day until they have reached your preferred length, 1 to 2 inches is a good size to start with. This will generally happen in 3 to 4 days.
- While growing, keep your jar at room temperature and out of direct sunlight.
- Rinse hulls to prevent fermentation by immersing in a large bowl of cool water and swirling your sprouts around. Hulls will float to the surface and you can skim them off. Hulls can also be left and eaten, as they are high in fiber.