2 Glass Jar Sprouters with Stand

Glass Sprouting Jars

Compact and attractive these glass sprouting jars would fit on any windowsill. Each jar has a capacity of 750ml.

• Glass sprouting jars are a quick and easy way of sprouting seeds. 
• The squared shape of these jars gives them a larger surface area to allow more light to get to the center of the jar. This means that there will be more chlorophyll present to develop the sprout's leaves.
• Features a fine-meshed strainer top made of nickel-free stainless steel and a screw cap made from a food grade aluminum alloy that allows for easy rinsing. Thourough cleaning with clean water helps remove mold spores, growth inhibitors and seed casings.
• Colour changes of the stainless steel sieve are not rust but are caused by the essential oils in the sprouts. Especially with fenugreek, strong yellowish discoloration can occur.
• Soak seeds in water overnight in the jars, then simply rinse twice a day under a running tap.
• Not suitable for mucilaginous (mucous or slime forming) seeds such as watercres and flax seed.

What are sprouts?

Sprouts are quite simply the tender shoots of germinating seed. They are packed with protein, vitatmins, enzymes and minerals. They are very easy to grow and can provide a valuable addition to any diet. Lovely in salads, sandwiches or stir-fries.

What seeds can I sprout?

Most seeds, peas, beans, grains and nuts can be sprouted. You should always use seeds from a reputable source, preferably organic. They should be viable seed suitable for sprouting.

What equipment do I need?

You can sprout seeds in a jar with a ventilated mesh lid, in a muslin bag or in sprouting trays (ie a sprouter). Which ever method you chose keep in mind that sprouts like a light airy place away from a heat source. The kitchen windowsill or worktop is ideal. You also need to have access to clean fresh water for rinsing.

Getting started

•  You will need about two teaspoons of small seeds or a tablespoon of the larger ones. The finished sprouts occupy a lot of volume so sprouting less is better to begin with.
• Check your seed for any debris that shouldn’t be there, especially small stones.
• Rinse thoroughly then soak overnight in clean fresh water.
• Drain and rinse again the following morning then put the soaked seed in your sprouting tray or jar.
• The seeds should be rinsed and drained a least once a day.
• After one or two days (depending on temperature and seed size) you will start to see small sprouts emerging.
• Sprouts (again depending on temperature and seed size) should be ready to eat in about 4/7 days.
• Sprouts are best eaten when small and delicate. Experiment with what you like best.
• You can have several different sprouts on the go at once. To ensure a regular supply soak and sprout successively.
• Rinsed and drained sprouts can be stored in the fridge for up to a week, so if time is short you could just do one batch a week and store them in the fridge to eat as you need.
• Click here for more information on how to grow your own sprouts,

Trouble shooting

• Sprouts must be well drained. The most common cause of failure is sprouts sitting in a puddle of water.
• Sprouts like good air circulation so don’t put the sprouter in a cupboard.
• Keep the sprouter clean for best results.