Sprouting Seed Guide: Soak Times, Quantities & Harvest Times

Different sprouting seeds need different amounts of seed, soaking times and growing periods. Using the same method for every variety can lead to overcrowding, poor drainage or seeds being soaked for longer than necessary.

This guide brings together OzSprout's recommended seed quantities, soak times, rinsing frequency and approximate harvest times for popular sprouting seeds when using a 500ml sprouting jar.

Use the table as a quick reference when starting a new batch, then follow any variety-specific instructions provided with your seeds.

Sprouting Seed Soak Times, Quantities & Harvest Times

Sprouting Seed	Seed per 500ml Jar	Soak Time	Rinse	Approx. Harvest
Adzuki Bean	5 tbsp (approx. 60g)	8–12 hrs	2–3× daily	3–6 days
Alfalfa	1.5 tbsp (approx. 15g)	6–8 hrs	2–3× daily	5–6 days
Blue Field Pea	5 tbsp (approx. 60g)	8–12 hrs	2–3× daily	2–4 days
Broccoli	1.5 tbsp (approx. 15g)	4 hrs	2–4× daily	5–6 days
Buckwheat	¼ cup / 4 tbsp (approx. 40–45g)	20–30 min	2–3× daily	1–3 days
Chickpea	5 tbsp (approx. 60g)	8–12 hrs	2–3× daily	3–6 days
Daikon Radish	1.5 tbsp (approx. 15g)	6–8 hrs	2–3× daily	3–6 days
Fenugreek	1.5–2 tbsp (approx. 15–20g)	8–12 hrs	2–3× daily	4–6 days
Garlic Chive	1 heaped tsp	4–6 hrs	2× daily	10–14 days
Green Mung Bean	5 tbsp (approx. 60g)	8–12 hrs	2–3× daily	3–5 days
Purple Sango Radish	1.5 tbsp (approx. 15g)	10–12 hrs	2–3× daily	3–6 days
Red Clover	1.5 tbsp (approx. 15g)	6–8 hrs	2–3× daily	5–6 days
Red Lentil	3 tbsp (approx. 35g)	10–12 hrs	2–3× daily	3–6 days
Wheat	approx. 1.5 tbsp (20g)	6–12 hrs	2–3× daily	3–6 days

Quantities refer to dry seed measured before soaking. Growing times are approximate and can vary with temperature, seed batch and growing conditions.

Why Does the Amount of Sprouting Seed Matter?

Sprouting seeds can increase considerably in volume as they absorb water, germinate and begin growing.

A small amount of dry seed can produce a surprisingly large quantity of sprouts several days later. Overfilling a jar can restrict airflow and make effective rinsing and drainage more difficult.

This is particularly noticeable with small leafy seeds such as alfalfa, broccoli, red clover and radish. Although the starting quantity may look small in a 500ml jar, the developing sprouts will gradually fill much of the available space.

Larger legumes such as mung beans, chickpeas, lentils and peas behave differently but still need sufficient room for rinsing, drainage and expansion.

For best results, measure the dry seed before soaking rather than estimating how much finished sprout volume you want.

Why Do Sprouting Seed Soak Times Differ?

Soaking allows dry seed to absorb water and begin the germination process, but longer is not necessarily better.

Different seeds absorb water at different rates.

Broccoli requires a relatively short soak of approximately 4 hours. Alfalfa and red clover generally need around 6–8 hours, while larger legumes such as chickpeas, mung beans, adzuki beans and blue peas are generally soaked for around 8–12 hours.

Fenugreek also benefits from a longer 8–12 hour soak when being grown as jar sprouts.

Buckwheat is particularly different. Hulled buckwheat kernels absorb water rapidly and should only be soaked for approximately 20–30 minutes.

Always use the recommended soaking time for the particular seed you are growing rather than soaking every variety overnight.

How to Rinse and Drain Sprouts

Once the initial soaking period is complete:

1. Drain away all of the soaking water.

2. Add clean, drinking-quality water to the jar.

3. Gently move the seeds through the water.

4. Drain thoroughly through the sprouting lid.

5. Position the jar at an angle with the opening facing downward so excess water can continue to drain and air can circulate.

6. Repeat according to the rinse frequency shown in the table.

Good drainage is just as important as rinsing.

Sprouting seeds should be moist, but they should not remain submerged or sit in a pool of water between rinses.

For detailed instructions from soaking through to harvest, see our How to Grow Sprouts in a Jar guide.

Small Leafy Sprouts

Alfalfa, broccoli, red clover and radish are examples of small-seeded leafy sprouts.

These varieties can increase dramatically in volume from a relatively small quantity of dry seed, so avoid adding extra seed simply because the jar looks empty at the beginning.

As the roots and stems develop, the sprouts gradually occupy more of the jar.

Toward the end of the growing period, leafy sprouts can generally be exposed to bright indirect light to encourage the developing seed leaves to become greener.

Avoid placing the jar in hot, direct sunlight.

Beans, Lentils, Chickpeas and Peas

Larger seeds such as mung beans, adzuki beans, lentils, chickpeas and peas behave differently from small leafy sprouting seeds.

They absorb substantial amounts of water during soaking and need enough room inside the jar for effective rinsing, drainage and airflow.

Pay particular attention to drainage because moisture can remain trapped between larger seeds.

These sprouts may also be harvested at different stages depending on the variety and the texture you prefer.

Special Case: Buckwheat

Buckwheat requires a very different soaking method from most beans, peas and leafy sprouting seeds.

For a 500ml jar, use approximately ¼ cup or 4 tablespoons (40–45g) of dry buckwheat kernels.

Soak for only 20–30 minutes.

Buckwheat naturally releases starch and mucilage when wet, so rinse thoroughly after soaking until the water becomes substantially clearer.

Drain particularly well after every rinse.

Small white roots can appear quickly and buckwheat sprouts can generally be harvested after approximately 1–3 days.

Special Case: Garlic Chive

Garlic chive is one of the slowest sprouts in the OzSprout range.

Use approximately 1 heaped teaspoon per 500ml jar, soak for 4–6 hours, then rinse and drain approximately twice daily.

Allow around 10–14 days for the garlic chives to develop.

Garlic chive can also be grown together with faster-growing leafy sprouts such as alfalfa or red clover.

Because garlic chive germinates considerably more slowly, start the garlic chive first. Around day four, separately soak the alfalfa or red clover according to its normal instructions before adding it to the garlic chive jar.

This helps the different varieties reach a suitable harvest stage at approximately the same time.

When Are Sprouts Ready to Harvest?

The harvest times in the table should be treated as approximate ranges rather than exact deadlines.

Temperature, seed batch and growing conditions can influence how quickly seeds germinate and develop.

Look at the sprouts themselves as well as the number of days that have passed.

Buckwheat, for example, can be ready within only a few days. Lentils, peas and beans are generally relatively quick, while leafy sprouts such as broccoli, alfalfa and red clover usually require several more days.

Garlic chive is considerably slower and may require approximately 10–14 days.

Harvest when the sprouts have reached the size and stage you prefer and are fresh and free from signs of deterioration.

Growing Sprouts in Warm Australian Conditions

Temperature can have a noticeable effect on germination and sprout development.

During warmer weather, seeds may germinate and grow more quickly. Good airflow and thorough drainage become particularly important.

Keep sprouting jars away from hot direct sunlight, windows that become excessively warm and other sources of heat.

During cooler weather, germination and growth may take longer.

For this reason, the harvest times in the table are given as ranges rather than exact schedules.

Clean Growing & Sprout Food Safety

Sprouts are grown in warm and moist conditions that are also favourable to the growth of some bacteria. Good hygiene is therefore important whenever you grow sprouts at home.

Always:

• Wash your hands before handling sprouting seeds or sprouts.

• Start with a clean jar, lid and utensils.

• Use clean, drinking-quality water for soaking and rinsing.

• Drain sprouts thoroughly after every rinse.

• Keep your sprouting equipment clean.

• Keep sprouts away from contamination from raw foods, dirty surfaces and pets.

• Refrigerate harvested sprouts promptly.

• Discard sprouts that become slimy, unusually discoloured or develop an unpleasant or musty smell.

Raw or lightly cooked sprouts can pose a greater food-safety risk for some people. Pregnant women, young children, older people and people with weakened immune systems should follow current Australian food-safety advice regarding the consumption of raw sprouts.

Cooking sprouts thoroughly reduces the food-safety risk associated with eating them raw.

Harvesting, Washing & Storing Sprouts

Once your sprouts have reached the stage you prefer, give them a final thorough rinse.

Leafy sprouts such as alfalfa, broccoli, clover and radish may retain some seed hulls. These can be removed during washing if desired.

Drain the sprouts thoroughly and allow excess surface moisture to dry before transferring them to a clean container for refrigeration.

Excess moisture left on harvested sprouts can reduce their storage life, so don't put soaking-wet sprouts directly into a sealed container.

See How to Harvest, Wash & Store Sprouts After Growing for our complete harvesting and storage method.

Frequently Asked Questions

How much seed should I put in a 500ml sprouting jar?

It depends on the variety.

Small leafy seeds such as broccoli, alfalfa and red clover may require only around 15g of dry seed, while larger seeds such as chickpeas, mung beans and peas require considerably more.

Use the crop-specific quantities in the table rather than filling every jar with the same amount of seed.

Do all sprouting seeds need to be soaked overnight?

No.

Soaking times vary considerably between varieties.

Buckwheat needs only around 20–30 minutes, broccoli approximately 4 hours, while many beans, peas and legumes require approximately 8–12 hours.

Soaking every seed overnight can result in some varieties being soaked much longer than necessary.

How often should I rinse sprouts?

Most varieties should be rinsed and thoroughly drained approximately 2–3 times per day.

Some varieties may benefit from a different frequency, particularly under warmer growing conditions. Use the table and individual product instructions as your starting point.

Should I rinse sprouts with hot or cold water?

Use clean, drinking-quality water at a normal cool or room temperature.

There is no need to use hot water for routine rinsing during the growing process.

Can I put more seed in the jar to grow more sprouts?

Using substantially more than the recommended quantity isn't generally a good idea.

Sprouts need room to expand, drain and receive airflow. Overcrowding can make rinsing and drainage more difficult and can leave excess moisture trapped within the sprouts.

If you want a larger harvest, using a second jar is generally preferable to substantially overfilling one jar.

Why are my sprouts taking longer than the guide says?

Temperature and growing conditions affect germination and growth.

Cooler conditions can slow development, while warmer conditions can accelerate it. Some natural variation between seed batches is also normal.

Treat the harvest periods in the table as approximate ranges and assess the development of the sprouts themselves.

Why haven't all my seeds germinated at exactly the same time?

Some variation in germination timing is normal.

Even within a high-germination seed batch, individual seeds don't necessarily begin growing at precisely the same time.

Temperature, moisture and drainage can also affect how evenly a batch develops.

Can fenugreek be grown as sprouts?

Yes.

For jar sprouting, use approximately 1.5–2 tablespoons (15–20g) per 500ml jar, soak for approximately 8–12 hours, then rinse and drain 2–3 times daily.

Fenugreek sprouts can generally be harvested after approximately 4–6 days, depending on growing conditions and your preferred stage.

Can every type of seed be grown in a sprouting jar?

No.

Some seeds become mucilaginous when wet, forming a gel-like coating that makes conventional jar rinsing and draining unsuitable.

These seeds are generally better suited to tray-growing methods.

Always use seed intended for the growing method you plan to use.

A Quick Sprouting Rule to Remember

There is no single seed quantity, soaking time or harvest time that works for every type of sprout.

For successful jar sprouting:

• Measure the recommended amount of dry seed.

• Use the variety-specific soaking time.

• Rinse with clean water at the recommended frequency.

• Drain thoroughly after every rinse.

• Give developing sprouts enough room and airflow.

• Keep jars away from excessive heat and direct sunlight.

• Treat harvest times as a guide rather than a strict deadline.

• Follow any variety-specific instructions supplied with your seed.

Bookmark this guide or return to it whenever you're starting a different variety.

You can also browse the complete OzSprout Sprouting Seeds range for individual product information and growing instructions.