METHODS: Sprouts may be grown in a clean, wide-mouth glass canning jar, sprouting tray or a commercial sprouter.
CULTURE: If sprouting in a glass jar, place the correct amount of seed in the glass jar. Cover the mouth of the jar with cheesecloth or other porous material, and secure with a rubber band. Fill the jar ½ full with lukewarm water and soak overnight. In the morning, drain off water. The cloth will keep the seeds in the jar. Rinse seeds with lukewarm water again and let drain. Put the container on its side in a dark location that stays about 60–70°F. At least twice each day, rinse with lukewarm water and drain. Continue rinse cycle until harvest.
HARVEST: When sprouts have reached the desired length or have their first tiny green leaves, expose them to light for a few hours to color them up. Sprouts can be stored in the refrigerator for up to a week.