Chef Karin’s Notes:

I like broccoli sprouts because they contain sulforaphane, a powerful antioxidant that helps with detoxification, it’s stimulates the immune system and it’s also anti-inflammatory.  Sulforaphane protects our bodies from damaging chemicals such as air pollution, heavy metals and pesticides. Broccoli sprouts have 20x the amount of sulforaphane as broccoli. They taste great too.

This is the basic method for sprouting any seeds. Sprouting seeds and lids can be found at many natural foods stores and on line. The sprouting lid is a screen that screws onto a jar, this makes it easy to rinse the seeds and air will circulate through the jar. You can make a sprouting lid with cheesecloth or you can purchase one like I have in the picture. You can also sprout a variety of beans and legumes. Be sure to buy seeds that are edible for sprouting verses ones for planting in the garden.


2 tablespoons broccoli sprouting seeds
1 widemouthed quart jar
1 sprouting lid
filtered water


Add 2 tablespoons of sprouting seeds to a widemouthed quart jar. Cover with a few inches of filtered water and cap with a sprouting lid. Let sit on the counter overnight.
The next morning, drain the liquid off the seeds and rinse with fresh water.
Place the jar of seeds upside down in a bowl so air can circulate around the seeds but they are not sitting in water.
Rinse 2-3 times a day. Keep out of direct sunlight. After a few days the seeds will sprout a tail. Rinse and store in the fridge.
These last for 4-5 days in the fridge. Store them with no water in the jar and rinse daily to prevent mold from growing.

Eat on salads, sandwiches add to recipes.