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Brassica oleracea var. italica
Green Sprouting Calabrese is a popular heirloom broccoli producing medium-sized, dark green central heads with excellent flavour and texture. After the main head is harvested, the plants continue to produce an abundance of tender side shoots over several weeks, extending the harvest season. A reliable, productive variety maturing in around 70–90 days.
Approximately 120 seeds per packet
When to Plant (Australia)
Tropics: April to July
Subtropics: March to August
Mild climates: February to September
Cold climates: Spring to early autumn
Planting / Sowing
Sow seed in trays or directly into well drained, fertile soil in full sun. Plant seeds 5 mm deep and transplant seedlings when 10–15 cm tall, spacing plants 45–60 cm apart. Keep plants well watered and feed regularly for the best head development. Harvest the main head while compact, then continue picking the side shoots as they develop.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Brassica oleracea var. italica
Alt. name: Waltham 29
Italian Green Sprouting is a traditional favourite grown since the 1920s, producing large, solid, medium green heads on compact, stocky plants. After the main head is harvested, plants continue producing numerous tender side shoots for an extended picking season. This reliable variety performs particularly well in cooler weather and withstands late autumn cold, maturing in around 60–95 days.
Approximately 120 seeds per packet
When to Plant (Australia)
Tropics: April to June
Subtropics: March to May
Mild climates: Late summer to autumn
Cold climates: Late summer to early autumn
Planting / Sowing
Sow seed in trays or directly into well drained, fertile soil in full sun. Plant seeds 5 mm deep and transplant seedlings when 10–15 cm tall, spacing plants 45–60 cm apart. Keep plants well watered and feed regularly for the best head development. Harvest the main head while compact, then continue picking the side shoots as they develop.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Brassica oleracea var. italica
Alt. name: Waltham 29
Italian Green Sprouting is a traditional favourite grown since the 1920s, producing large, solid, medium green heads on compact, stocky plants. After the main head is harvested, plants continue producing numerous tender side shoots for an extended picking season. This reliable variety performs particularly well in cooler weather and withstands late autumn cold, maturing in around 60–95 days.
Approximately 200 seeds per packet
When to Plant (Australia)
Tropics: April to June
Subtropics: March to May
Mild climates: Late summer to autumn
Cold climates: Late summer to early autumn
Planting / Sowing
Sow seed in trays or directly into well drained, fertile soil in full sun. Plant seeds 5 mm deep and transplant seedlings when 10–15 cm tall, spacing plants 45–60 cm apart. Keep plants well watered and feed regularly for the best head development. Harvest the main head while compact, then continue picking the side shoots as they develop.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Brassica oleracea var. italica
Purple Sprouting Early is a traditional, exceptionally hardy sprouting broccoli grown for its abundance of tender purple flowering shoots. Rather than producing one large central head, plants develop medium-sized heads followed by numerous smaller side shoots, providing repeated harvests over an extended period.
The colourful shoots have an excellent sweet broccoli flavour and can be harvested with their tender stems and young leaves attached. Regular picking encourages continued side-shoot production, providing a generous crop over many weeks.
This is a long-season broccoli, typically taking from approximately 120 days but potentially as long as 220 days depending on climate and growing conditions. Traditionally planted in autumn, plants grow steadily through winter before producing their main flush of purple shoots in late winter and spring. Its excellent cold tolerance makes it particularly valuable in areas with cool or frosty winters.
Approximately 150 seeds per packet
When to Plant (Australia)
Tropics: Generally unsuitable except in cooler highland areas
Subtropics: Late summer to autumn in cooler locations
Mild climates: Late summer to autumn
Cold climates: Summer to early autumn for overwintering
Planting / Sowing
Sow directly or raise in trays, approximately 5–10 mm deep. Keep consistently moist during germination and establishment.
Transplant or thin seedlings to approximately 45–60 cm apart in full sun and fertile, well-drained soil. Harvest shoots while the flower buds remain tight, cutting a length of tender stem with each head. Continue picking regularly to encourage further side-shoot production.
Maturity: approximately 120–220 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Brassica oleracea var. gemmifera
Groninger is a traditional Brussels Sprout producing generous crops of medium-sized, tightly formed, deep green sprouts along a tall central stem. An early-producing variety, it is a reliable choice for the cool-season vegetable garden and provides an extended harvest over approximately 8–10 weeks.
Brussels Sprouts were developed as a distinctive cultivated form of Brassica oleracea around Brussels in present-day Belgium, becoming established as a vegetable crop by the 16th century. The miniature cabbage-like sprouts form progressively along the stem and are harvested from the bottom upwards as they reach a firm, usable size.
Highly nutritious, Brussels Sprouts are a good source of vitamin C, folate and fibre, along with vitamin K and a range of minerals. Their flavour becomes sweeter and milder following exposure to cold conditions and light frost, making them particularly rewarding in cooler climates.
Plants prefer fertile, near-neutral soil, full sun and consistent moisture. Removing ageing lower leaves as the sprouts develop improves airflow and makes harvesting easier.
Seed count: approximately 300 seeds/g
Approximately 120 seeds per packet
When to Plant (Australia)
Tropics: Generally unsuitable except in cool highland areas
Subtropics: Late summer to autumn in cooler locations
Mild climates: Summer to autumn
Cold climates: Late spring to summer for autumn and winter harvest
Planting / Sowing
Sow directly or raise in trays, approximately 5–10 mm deep. Keep consistently moist during germination and establishment.
Transplant or thin seedlings to approximately 45–60 cm apart in full sun and fertile, well-drained soil. Firm plants well into the soil, as a strong root system helps support the tall stems.
Harvest sprouts individually from the bottom of the stem upwards once they are firm and well formed. Remove lower leaves progressively as harvesting moves up the plant.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Brassica oleracea var. gemmifera
Long Island Improved is a classic heirloom Brussels Sprout and an old standard variety valued for its reliable production, compact growth and excellent flavour. Plants produce tightly packed, deep green sprouts approximately 3–3.5 cm across, closely set along sturdy stems.
Shorter and more compact than many Brussels Sprout varieties, Long Island Improved is a useful choice where garden space is limited or plants are exposed to wind. The firm sprouts have an excellent flavour and are particularly good steamed, roasted or sautéed. They also freeze well for longer-term storage.
Maturing in approximately 90–120 days, plants perform best through the cooler months. Like other Brussels Sprouts, their flavour becomes sweeter and milder following exposure to cold weather and light frost. Grow in full sun with fertile, near-neutral soil and consistent moisture for the best development of firm, tightly formed sprouts.
Seed count: approximately 300 seeds/g
Approximately 120 seeds per packet
When to Plant (Australia)
Tropics: Generally unsuitable except in cool highland areas
Subtropics: Late summer to autumn in cooler locations
Mild climates: Summer to autumn
Cold climates: Late spring to summer for autumn and winter harvest
Planting / Sowing
Sow directly or raise in trays, approximately 5–10 mm deep. Keep consistently moist during germination and establishment.
Transplant or thin seedlings to approximately 45–60 cm apart in full sun and fertile, well-drained soil. Firm plants well into the soil to develop a strong root system.
Harvest sprouts individually from the bottom of the stem upwards once they reach approximately 3–3.5 cm across and feel firm. Remove ageing lower leaves progressively as harvesting moves up the plant.
Maturity: approximately 90–120 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Medicago sativa
Alfalfa is one of the classic sprouting varieties, producing crisp, delicate sprouts with a fresh, mild flavour. Quick and easy to grow without soil, alfalfa sprouts are delicious in salads, sandwiches, wraps and bowls or added to meals just before serving for a fresh crunch.
One tablespoon of seed produces approximately 1½ cups of sprouts, making alfalfa an economical way to grow fresh greens at home throughout the year. Sprouts are generally ready to harvest in just 3–5 days.
Sprouting Time: 3–5 days
Sprout Length: 4–8 cm
Yield: Approximately 1½ cups of sprouts per tablespoon of seed
How to Sprout
Use a sprouting jar or purpose-made sprouter. If using a jar, cover the opening with a porous material or sprouting mesh secured firmly in place.
Soak seed overnight, then drain thoroughly. Rinse with fresh water and drain well several times each day until the sprouts are ready to harvest. Good drainage and airflow are important, as sprouts should remain moist but never sit in water.
As the sprouts develop, remove loose seed hulls by rinsing and skimming them from the surface. Once harvested, rinse and drain thoroughly before refrigerating. Store chilled and use within approximately one week.
Not available for WA.
Brassica oleracea var. italica
Broccoli sprouts are a fast-growing and highly nutritious sprouting variety, producing crisp, tender shoots with a fresh, mild brassica flavour and a gentle peppery bite. Delicious in salads, sandwiches, wraps and bowls, they are an easy way to grow fresh greens at home without a garden.
Broccoli sprouts are particularly valued for their naturally occurring glucoraphanin, which can be converted into sulforaphane when the sprouts are chewed or chopped. This naturally occurring plant compound has attracted considerable scientific interest and is one of the reasons broccoli sprouts have become so popular.
Sprouting Time: Approximately 4–6 days
Sprout Length: Approximately 3–6 cm
How to Sprout
Use a sprouting jar or purpose-made sprouter. If using a jar, cover the opening with sprouting mesh or another porous material secured firmly in place.
Soak seed for approximately 6–8 hours, then drain thoroughly. Rinse with fresh water and drain well several times each day until ready to harvest. Keep sprouts moist but never sitting in water, with good drainage and airflow throughout the sprouting process.
As the sprouts develop, rinse well to help loosen and remove seed hulls. Once harvested, rinse and drain thoroughly, allow excess moisture to dry and refrigerate. For best quality, enjoy as fresh as possible.
Not available for WA.
Coriandrum sativum
Coriander Sprouts produce tender young shoots with the unmistakable fresh, citrusy flavour of mature coriander in just a matter of days. Delicate stems and bright green cotyledons add vibrant flavour, colour and aroma to salads, sandwiches, wraps, tacos, curries and Asian-inspired dishes. Their concentrated flavour makes them a favourite garnish for both home cooks and chefs.
Easy to grow indoors throughout the year, coriander sprouts are harvested well before the true leaves develop, providing a quick and continuous supply of fresh greens. They thrive in shallow trays and are best enjoyed young for their crisp texture and mild flavour.
When to Plant (Australia)
Suitable for year-round indoor production.
Planting / Sowing
Evenly scatter seed over a moist microgreen growing medium or sprouting tray and lightly cover with a thin layer of medium or vermiculite. Keep evenly moist and place in a bright position out of harsh direct sunlight. Harvest with scissors when the sprouts reach 5–10 cm tall, usually within 10–14 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Vigna radiata
Mung Bean sprouts are one of the most familiar and widely used sprouts, producing thick, crisp white stems with a fresh, mild flavour and satisfying crunch. A staple of many Asian cuisines, they are delicious in stir-fries, noodle dishes, soups, salads and spring rolls or eaten fresh for a crisp addition to meals.
Fast growing and highly productive, Mung Beans produce substantial sprouts in just a few days and are an excellent choice for home sprouting. For the thick, pale sprouts traditionally used in Asian cooking, grow them away from light and provide gentle pressure as they develop.
Sprouting Time: Approximately 3–5 days
Sprout Length: Approximately 4–8 cm
How to Sprout
Use a sprouting jar or purpose-made sprouter. Soak seed overnight, then drain thoroughly. Rinse with fresh water and drain well several times each day until the sprouts reach the desired size.
Keep sprouts in a dark or shaded position to encourage pale, tender growth. Good drainage and airflow are important, as sprouts should remain moist but never sit in water.
Once harvested, rinse thoroughly, remove any loose hulls and drain well before refrigerating. Store chilled and enjoy as fresh as possible.
Not available for WA or TAS.
Pisum sativum
Pea sprouts are crisp, succulent and fresh, with the unmistakably sweet flavour of young garden peas. Producing tender stems, leaves and delicate tendrils, the whole immature plant can be harvested and eaten as a fresh green.
Their mild sweetness and satisfying crunch make pea sprouts excellent in salads, sandwiches and wraps, tossed through stir-fries at the last moment or used as a fresh garnish for soups and savoury dishes. They are substantial compared with finer sprouts and produce a generous harvest from a relatively small amount of seed.
Easy and rewarding to grow, pea sprouts develop quickly and can be grown indoors throughout the year in trays or containers.
Approximately 3–5 seeds per gram
Sprouting Time: Approximately 7–14 days
Sprout Length: Approximately 5–10 cm
How to Sprout
Soak seed overnight, then rinse and drain thoroughly. Sow into a shallow tray or container of moist growing medium, pressing the seed gently into the surface and covering lightly.
Keep moist but not waterlogged during germination. Once shoots emerge, provide bright indirect light and good airflow. Harvest the whole immature plant or cut the young shoots just above the growing medium when they reach approximately 5–10 cm tall.
Rinse harvested sprouts thoroughly, drain well and enjoy as fresh as possible.
Not available for TAS. Due to quarantine restrictions, WA has a 10,000 seeds limit per variety.
Helianthus annuus
Sunflower sprouts are thick, crisp and succulent with a fresh, mild, slightly nutty flavour. One of the most substantial sprouts to grow, they produce sturdy stems topped with broad green leaves and make a satisfying addition to salads, sandwiches, wraps, smoothies and savoury dishes.
Fast growing and highly productive, sunflower sprouts are easy to grow in trays or containers. One cup of seed can produce approximately 5 cups of fresh sprouts, making them an economical way to grow fresh greens at home throughout the year.
Sprouting Time: Approximately 7–10 days
Sprout Length: Approximately 5–10 cm
Yield: Approximately 5 cups of sprouts per cup of seed
How to Sprout
Soak seed overnight, then rinse and drain thoroughly. Sow into a tray or container filled with moist growing medium, pressing the seed gently into the surface and covering lightly.
Keep moist during germination but avoid overwatering, as saturated seed may rot. Once shoots emerge, provide plenty of bright light and good airflow.
Harvest when sprouts reach approximately 5–10 cm tall and the first two leaves have opened. Cut just above soil level, rinse and drain thoroughly before use.
Freshly harvested sunflower sprouts can be stored in the refrigerator for approximately 7–14 days, although they are best enjoyed as fresh as possible.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety. Not available for WA.
Triticum aestivum
Wheatgrass is an easy-to-grow cereal grass prized for its tender young shoots and crisp sprouts. It can be grown in trays for harvesting as fresh wheatgrass or sprouted in a jar for crunchy shoots to add to salads, sandwiches and wraps. Wheatgrass regrows after cutting, allowing multiple harvests from a single sowing. Both growing methods are quick, simple and suitable for year-round indoor production.
Approximately 25–35 seeds per gram
When to Plant (Australia)
Suitable for year-round indoor sprouting and wheatgrass production.
Planting / Sowing
For wheatgrass, soak 1 cup of seed overnight, then spread evenly over moist seed-raising mix in a tray, shallow container or basket. Keep evenly moist but avoid overwatering, as this may cause the seed to rot. Harvest when shoots reach 10–15 cm tall by cutting just above the soil surface. Plants will typically regrow, allowing 2–3 harvests.
For sprouts, soak ½ cup of seed overnight, then drain and rinse well. Place in a sprouting jar or sprouter, rinsing and draining twice daily until the sprouts reach 5–10 cm, usually in 10–14 days. Remove floating hulls during the final rinses to reduce spoilage. Fresh sprouts can be refrigerated for up to 3 days.
Not available for TAS or WA.
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