Dry seeds are dormant.

Add Water:

Different seeds soak up different amounts of water.
Mix 2-3 parts water to 1 part seed.

The seeds are going to absorb a lot of water while soaking. All that matters is that we provide enough of it. As a rule 2-3 TIMES AS MUCH water (as seeds) is enough, but you can not use too much - the seeds will only absorb what they can regardless of what they have access too. But don't short them or they won't sprout well.

You can not use too much water, but you can soak for too long. Read the seed information pages for the seeds you are sprouting.

Mix your Seeds up:

With small seeds in particular, it is important to mix up your seeds to assure even water contact. We use our hands or a nice wooden spoon or something - to stir the seeds around, or, if we're using an Easy Sprout we will repeatedly twirl and plunge the Growing Vessel into the partially full of water Solid Base.

Seeds like Alfalfa, Clover and Broccoli can be covered with water but still fail to soak any up - in the same way that a spoon full of Nestle's Quick plunged into a glass of milk will remain dry. If you Prep your Seeds before Soaking you will likely not suffer the "Nestle's Quick syndrome" since your seeds will already be thoroughly wet.

How Long is Long Enough?

A few seeds do not Soak at all and though most do, they Soak for varying duration's. The norm is 8-12 hours, but some soak for only 20 minutes, some occasionally soak in warm or hot water and for more or less time - Check the seed information pages for the seeds you are sprouting.

After your Soak is over:

Skim off any non-seeds that are floating on the water*.
Run your finger tips over any floating seeds to see if they will sink.
Skim or pour off any seeds or non-seeds remaining afloat.

Proceed to the next step: Rinsing

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The Basic Truths of Sprouting:

• Rinsing: Water is the key ingredient in sprouts. Use it liberally.
  
• Draining: It is essential that sprouts be drained thoroughly after rinsing. Sitting in a puddle is the most common cause of crop failure.
  
• Air Circulation: If your sprouts can’t breathe while growing - they can die. Don’t put them in a closed cabinet.
  
• Cleanliness: Your seed should be clean and your sprouting device should be sterile. wash your sprouter well between crops with dilute bleach (1 Tbs. of bleach per pint of water is plenty).
  
• Storage: Properly stored, fresh sprouts will keep for up to 6 weeks in your refrigerator but fresher is better. Never refrigerate wet sprouts.
• Eat More Sprouts! Grow More Often!

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* As a rule, real sprouting seeds have gone through an amazingly complete cleaning process and rarely will you find anything other than high germinating seeds, but despite the best efforts of cleaning screens, gravity tables and the rest; non-seeds and similarly sized weed seeds can get through - they just feel and weigh too much the same as the seed being cleaned to be recognized by the equipment.

Sprouting seeds should vary from other seeds in several ways. They should have a high germination rate. They should have been cleaned beyond the level of seeds not sold to the sprout industry. They should have been tested for pathogens. These are all true in the case of the seed we sell. It is not likely so with seeds and beans you buy off the shelf at a store. Those seeds are often intended for cooking and need not be subjected to the additional processes and expense! That is why we tell people to buy seed from a source they trust. Do not be stopped from sprouting if your store bought seeds don't sprout! Lentils sold for soup may have been stored poorly for a long time - if you are cooking them it hardly matters. They may sprout just fine, but if they don't, then buy some that you know are fresh and clean and intended for sprouting! Buy from someone who is selling SPROUTING SEED! Someone you Trust!

All of the seed we sell has been tested by our suppliers and is certified free of pathogens.