This kit contains packages of our two most popular varieties- Lunch Punch Mix and Spicy Lentil Blend, a 1 quart Mason jar, a screw on plastic sifting screen, and detailed instructions to get you started sprouting.

How to Sprout Seeds in a Jar

1. Start with one tablespoon of small seed or ¼ cup of a larger bean seed and see how that amount works for you.
2. Do not make more than you can eat in 3 days.
3. Soak for 8 to 12 hours in 4 parts warm water to 1 part seed.
4. Drain off the soaking water and rinse seeds well.
5. 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.
6. 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.
7. While growing, keep your jar at room temperature and out  of direct sunlight.
8. 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.

Sprouts are a great healthy addition to salads, sandwiches, soups, baked goods, casseroles, smoothies, and juice!

How to Sprout Seeds in a Jar

1. Start with one tablespoon of small seed or ¼ cup of a larger bean seed and see how that amount works for you.
2. Do not make more than you can eat in 3 days.
3. Soak for 8 to 12 hours in 4 parts warm water to 1 part seed.
4. Drain off the soaking water and rinse seeds well.
5. 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.
6. 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.
7. While growing, keep your jar at room temperature and out of direct sunlight.
8. 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.

Sprouts are a great healthy addition to salads, sandwiches, soups, baked goods, casseroles, smoothies, and juice!

How to Sprout Seeds in a Jar

1. Start with one tablespoon of small seed or ¼ cup of a larger bean seed and see how that amount works for you.
2. Do not make more than you can eat in 3 days.
3. Soak for 8 to 12 hours in 4 parts warm water to 1 part seed.
4. Drain off the soaking water and rinse seeds well.
5. 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.
6. 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.
7. While growing, keep your jar at room temperature and out of direct sunlight.
8. 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.

Sprouts are a great healthy addition to salads, sandwiches, soups, baked goods, casseroles, smoothies, and juice!

How to Sprout Seeds in a Jar

1. Start with one tablespoon of small seed or ¼ cup of a larger bean seed and see how that amount works for you.
2. Do not make more than you can eat in 3 days.
3. Soak for 8 to 12 hours in 4 parts warm water to 1 part seed.
4. Drain off the soaking water and rinse seeds well.
5. 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.
6. 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.
7. While growing, keep your jar at room temperature and out of direct sunlight.
8. 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.

Sprouts are a great healthy addition to salads, sandwiches, soups, baked goods, casseroles, smoothies, and juice!

 Fagopyrum esculentum

Very tender, thin shoots and tender leaves and attractive red tinged stems. 225 grams / 7.9 oz.

We like Buckwheat best grown as microgreens, but you can also grow them in a colander! Here's how!

1. Begin with 1 cup of raw buckwheat, rinse thoroughly, and drain. Pour the sprouts into a container (we use a wide-mouth jar) and fill with 2-3 times the amount of water. Let sit 4-6 hours (Or just overnight).
   
   
2. Pour into a colander and rinse thoroughly. (Soaked buckwheat happens to be surrounded by a bit of a syrupy sort of liquid after soaking that feels a bit like squash seeds fresh from the fruit. Just keep rinsing and draining a few times until you feel it's rinsed as well as it's going to be. You'll know because there comes a point that the rinsing you're doing isn't making too much of a difference.)
   
   
3. Line your colander with a paper towel or clean dish cloth and just line the bottom with your soaked seeds, spreading them out as much as possible.
   Cover your colander with a plate or a dish towel to keep out bugs.
   
   
4. Now, put your covered sprouts in an out-of-the-way place, somewhere you won't forget about it to rinse it regularly. You're going to rinse and drain these sprouts on top of the paper towel with clean, filtered water 3 times/day. If they start to bunch up in the colander, just spread them back out with your fingers.