Sprout School & Shop
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Yields approximately 1 Cup (1/2 lb.) of Sprouts
Note: At times (not as of this writing, but sometimes) Bill Jump Peas (and on very rare occasion other peas) have more hard seed than other Peas. Be sure to examine them after soaking to make sure there are no hard seeds lurking at the bottom. If there are - throw those (the hard ones) out! They are easy to spot as they are smaller than those that are swollen with water and sound hard when they hit the side of a container.
As a rule you should give Peas the full 12 hours to soak.
Empty the seeds into your sprouter if necessary.
Drain off the soak water.
Rinse thoroughly with cool (60-70°) water
and Drain thoroughly.
Set anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses.
We usually stop here. We like our sprouts small.
Depending on your climate and the time of year you are sprouting and most importantly your personal preference - You may Rinse and Drain again at 8-12 hour intervals for up to 6 days. However - we prefer to sprout only to the point where most of the seeds have sprouted tiny (1/4 inch) roots, which is typically after just 3 Rinse and Drain cycles.
Note: Not all Peas will sprout at the same time. They are close enough to mix together though, so we mix them. You Don't have to wait for all of them to actually pop a root (sprout) - it isn't necessary and it can cause some of your seeds to over-sprout, but it is your choice.
As always, we suggest that you taste your crop at EVERY RINSE - including the very first - just after the Soak period. The soaked seeds are already alive and though they may not be their most nutritious they are still very nutritious - they are already without enzyme inhibitors (a very good thing indeed!) so they'll digest themselves and nourish you.
Grow them for as long as you like (as long as you continue to Rinse and Drain every 8-12 hours) and find out for yourself when they are most delicious! If you grow for a week you'll get some plants growing as well as roots. Experiment! Have Fun! It's All Good!
Your sprouts are done 8-12 hours after your final rinse. Be sure to Drain them as thoroughly as possible after that final rinse.
The goal during the final 8-12 hours is to minimize the surface moisture of your sprouts - they will store best in your refrigerator if they are dry to the touch.
Transfer your sprout crop to a plastic bag or the sealed container of your choice - glass is good too - and put them in your refrigerator - if you can keep from eating them all first.
* If using Single Harvest Pack use the whole bag.
Remember that the yield will be approximately 2:1, so in theory you can start with as much as 1/2 as much dry seed as your Sprouter has capacity (though we advise 1/3 so that you have some room to move).
Many colors in different sizes and shapes, Peas will last for years, they sprout fast and with minimal effort, they taste great as 2 day sprouts and are very popular with kids of all ages: When the sprouts are let grow for 4, 5, 6 or more days (depending on the pea and your climate) they will form long roots on one end and Shoots on the other - with the Pea in between. Apparently there is some fun to be had in pulling them apart while holding the pea in your teeth which children truly appreciate. Maybe its a Midwestern kid thing =:-}
Pea sprouts can last in your refrigerator for 2 months and they can be eaten raw, or cooked in a multitude of ways!
We offer these 5 Peas for Sprouting:
These are tiny dark mottled Canadian Peas. They are the most beautiful of all of our Peas. Bill Jumps do have an occasional hard seed (a seed which does not soak up water and remains hard), so though it is very rarely an issue, you should discard any hard peas still present after your soak period.
The basic Pea. It is usually an Alaskan Field Pea. Sprout tastes like fresh Peas. An essential ingredient in most of our bean mixes for it's gorgeous bright green color.
Marrowfat Peas are a big (our biggest) Pea, light green in color, odd shaped (not round), and the most tender of all Sprouted Peas. They are used in the U.K. to make a dish called Mushy Peas which is quite good. We prefer sprouting them. They are wonderful!
Full of beautiful subtle colors both dry and when sprouted. Also grows great Pea Shoots. A great good Pea!
Yup - a Pea which is Yellow. Very pretty and sweet. Small and smooth.
Mix them all together and you have one of our most popular bean mixes of all time:
A combination of every Pea we have, blended into a subtley beautiful and extremely delicious mix.
to use for
Follow links for detailed information
Tube with Lids
Jar and Lid
Follow links for recipes
Sprouted Pea Dip
Sprouts and Salads
Spicy San Francisco Snack
Herbed Bean Sprout Snack
Sprouted Bean Burgers
Awesome Potato Salad
Gil's Sprout Fried Rice
Hungarian Vegetable Soup
Spiced Sprouts in Mustard Sauce
Sprouted Beans in Garlic Sauce
170 Mendell St.
San Francisco, CA 94124
We only use the phone for emergencies.
Back in 2001 we were still using the phone. One day I was talking to a long-time customer while pushing my (then 4 year old) daughter on the swing in our backyard (this is what a mom n' pop business is like on the internet). It dawned on me that my priorities were severely messed up, so I stopped using the phone. I love to talk and I love to help, but my family would never see me if I picked up the phone again, and that's just wrong don't you think?!
The very best way to contact us is through E-mail =:-)
We are quite fast and VERY thorough. We love to help.
We have been an internet only business since 2001. We are not a big corporation. We are but 2 people, Mom n' Pop Sprout. We decided after years of juggling our family's (kids, dogs, cats and even our own) needs, and the needs of Sproutpeople, that we had to make more time for our kids, so we stopped talking on the phone. All calls go to voice mail and have since 2001.
We are very fast to fill orders and answer e-mail, and though we wish we could make the time to talk, we just can't seem to get more minutes into a each hour. We are many years older than when we started and our days are too short and made up of too few hours to do everything. This limitation in our business has not kept us from pleasing our customers, nor from growing (as we have every year since 1993). We do what we do as well as we can, and we think we do it very well indeed.
We appreciate your patronage more than we can say. We ask that you use the phone for emergencies only and that you search our site for answers before e-mailing us. This site is bigger than any 4 sprout books put together, it is always available and it is free, and we know that almost all questions are answered here.
Thanks again for your support and your many kind words.