Sprouting

Sprouting is the germination of seeds, legumes, or grains by soaking them in water and allowing them to develop into small shoots. The process starts with imbibition, when the dry seed absorbs water, followed by enzymatic activity that converts stored carbohydrates into sugars to fuel growth. Most edible sprouts are harvested after two to seven days, when the stem and root are visible but before true leaves form. Sprouting requires clean equipment, consistent moisture, and warm, well-ventilated conditions to minimize spoilage and mold.

Common edible sprouts include alfalfa, mung bean, radish, broccoli, lentil, and chickpea. They are usually eaten raw in salads or sandwiches, or lightly cooked in some dishes. Sprouts differ from microgreens (harvested after true leaves appear) and from shoots (harvested later with longer stems). Nutritionally, sprouts can provide vitamin C, B vitamins, protein, and minerals, and they are often more digestible than dry seeds; however nutrient content varies by species.

Safety is a major consideration because sprouts grow in warm, moist environments that can harbor bacteria. People with weakened immune systems, the elderly, pregnant individuals, and young children should exercise caution. Best practices include sourcing seeds from reputable suppliers, thorough rinsing, draining well after each rinse, refrigeration after harvest, and consuming sprouts within a few days. In commercial production, sanitation, seed treatment, and water testing reduce risk. If sprouts appear slimy, discolored, or emit an off odor, they should be discarded.