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10 products
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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