Spelt, Sprout Seeds

Spelt Sprouting Seeds Seed

Ancient grain sprouts with a pleasantly wheaty flavor
Tender shoots work well in sprouted-grain bread
Straightforward growth supports easy home sprouting
Use fresh sprouts in salads, bowls, and sandwiches

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Key Attributes

Botanical Name

Triticum spelta

Days to maturity

3 Days

Sun

Full Sun

About Spelt, Sprouting Seeds Seed, Sprouting Seeds Seed

Spelt is another delicious and easy to grow Grain that is growing in popularity for sprouting! This sprout variety is especially important to use for those who are allergic to, or are avoiding Wheat. This is also a great lower gluten grain for sprout bread.

Growing details

Planting

Sow Depth

No Soil

Days to Germination

1 Day

Plant profile

Maturity

Spring, Summer, Fall, Winter

Life Cycle

Annual

Growth Habits

Upright

Seed & variety

Seeds Per Ounce

700

Seed Type

Seed

Before Planting

Use seed specifically labeled for sprouting, potable water, and a thoroughly cleaned and sanitized jar, tray, or sprouter. Work in a clean area away from raw foods and standing water. Review the seed’s soaking time before starting, discard damaged seed, and sanitize seed when recommended for food-safety risk reduction.

Planting

After the crop-specific soaking period, drain sprouting seed thoroughly and spread it evenly in the sanitized sprouter. Rinse with potable water at the recommended frequency, draining completely after every rinse so seed never sits in standing water. Maintain the temperature and light conditions appropriate for the crop. Sprouts are harvested as a dense batch and are never thinned.

Watering

Rinse sprouts with potable water at the crop-specific frequency, usually two or more times daily. Drain completely after every rinse; standing water and excess warmth encourage spoilage and microbial growth.

Fertilizer

Do not fertilize sprouting seeds. The seedlings rely entirely on nutrients stored within the seed, and added fertilizer creates unnecessary food-safety and contamination concerns.

Harvesting

Harvest sprouts when they reach the desired crop-specific length and development stage. Complete a final potable-water rinse, drain extremely well, remove excess hulls when appropriate, and refrigerate promptly.

Tips

Sanitize equipment between every batch and use seed specifically labeled for sprouting. Rinse with potable water, drain completely, refrigerate promptly, and discard sprouts showing slime, discoloration, or unpleasant odor.

Pests & Diseases

Sprouting conditions also favor Salmonella, pathogenic E. coli, and other microbes that may already be on seed. Use only seed produced for edible sprouts and follow validated sanitation procedures. Clean equipment and potable water do not guarantee safety; refrigerate promptly, discard slimy batches, and cook sprouts for greatest risk reduction.