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3 tier terracotta sprouter with lid

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3 tier terracotta sprouter with lid

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Three tiered clay sprouting pot for fresh and crunchy sprout every day.  More details below.



Terracota sprouter Suitable for Sprouting Seeds at Home

This terracotta sprouter is a lovely addition to any sprouters kitchen.  Useful, attractive and easy to clean you'll wonder how you ever managed without this clay sprouter.  Set contains: 1 x lid, 1 x base dish, 3 x sprouting dishes. Before use soak in water for five minutes. This permits the porous clay of the sprouter to absorb water.

  • In clay sprouting pots, the seeds lie in a dark and moist environment similar to that found in the garden soil.
  • The fired clay from which the pots are made can absorb up to 10% of its own weight in water which it then passes on to the germinating seeds.
  • Will ensure steady growth without the risk of drowning or drying-up seeds.
  • The darkness inside the sprouter intensifies the flavor of the sprouts. If you prefer to eat watercress, alfalfa and other sprouts when they are
    green and rich in chlorophyll, simply open the lid and place the sprouter in the light a day or so before you plan to eat the sprouts.
  • Diameter: 140 mm
  • Total height 150 mm
  • Total weight 1.2kg - each tray weighs 250g
  • Made in Germany
  • For more information on the terracotta sprouter, please click HERE.

How to Grow your own Organic sprouts from seed at home

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.


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