Garlic Chive Sprouting Seeds

Garlic chives are slower to sprout than many common leafy varieties, so patience is important. Germination may not become obvious for several days, and individual seeds can emerge at slightly different times.

A clean Glass Sprouting Jar or another suitable sprouter can be used. If you are new to jar sprouting, see How to Grow Sprouts in a Jar for an overview of the general method.

What You Need

• Approximately 1 heaped teaspoon of garlic chive sprouting seed for a 500ml jar
• A clean 500ml wide-mouth glass jar or purpose-built sprouter
• A fine-mesh sprouting lid or suitable draining screen
• A draining stand, rack or bowl
• Clean, drinking-quality water

Step-by-Step Instructions

1. Clean your equipment: Wash your hands and thoroughly clean the jar, lid and any utensils before beginning.
2. Measure the seed: Add approximately 1 heaped teaspoon of dry garlic chive seed to a 500ml sprouting jar. Avoid overcrowding, as the sprouts require good drainage and airflow during their relatively long growing period.
3. Rinse and soak: Rinse the seeds thoroughly with clean drinking-quality water, then cover with fresh water and soak for approximately 4–6 hours.
4. Drain thoroughly: Empty the soaking water and drain the seeds completely. Position the jar at a downward angle so excess moisture can escape while air continues to circulate.
5. Rinse regularly: Rinse and thoroughly drain the seeds approximately twice daily. An additional rinse may sometimes be useful in warmer conditions, but avoid leaving standing water in the jar.
6. Be patient during germination: Garlic chives are naturally slow to sprout. Visible germination may not begin for approximately 4–5 days, and some seeds may emerge later than others.
7. Continue growing: Keep the jar in a well-ventilated location away from hot direct sunlight. Continue rinsing and draining consistently as the shoots develop.
8. Green before harvest: Once the shoots are established, provide bright indirect light to encourage greener growth while avoiding excessive heat.
9. Harvest: Garlic chive sprouts are generally ready in approximately 10–14 days. Harvest when the sprouts have developed a fresh garlic-chive flavour and the texture suits your preference.

Tips for Best Results

• Do not assume the crop has failed simply because germination is slower than alfalfa or broccoli.
• Keep the jar thoroughly drained between rinses.
• Maintain good airflow throughout the longer growing period.
• Avoid hot direct sunlight.
• Do not overcrowd the jar.
• Discard sprouts that become slimy, show obvious mould or decay, or develop a sour, rotten or strongly musty smell.

Garlic Chive & Alfalfa Sprout Mix

Garlic chives and Alfalfa Sprouting Seeds can be grown together successfully by staggering their starting times.

1. Start the garlic chives first: Soak the garlic chive seed for approximately 4–6 hours, drain thoroughly and begin rinsing and draining twice daily.
2. Grow the garlic chives for 3–4 days: Continue rinsing and draining while the slower garlic chive seed begins to germinate.
3. Soak the alfalfa separately: After approximately 3–4 days, place the required amount of alfalfa seed in a separate clean jar and soak it according to the alfalfa growing instructions.
4. Rinse and drain the alfalfa: Once soaking is complete, rinse the alfalfa thoroughly and drain it well.
5. Combine the seeds: Add the soaked and drained alfalfa seed to the jar containing the developing garlic chive sprouts.
6. Continue together: Rinse and thoroughly drain the combined garlic chive and alfalfa sprouts approximately 2–3 times daily.
7. Harvest together: Continue growing until both varieties have reached a suitable harvest stage. The staggered start helps compensate for the slower germination of garlic chives and faster growth of alfalfa.

This method produces a mixed batch with the mild, tender character of alfalfa and the stronger savoury flavour of garlic chive sprouts without forcing both seeds to follow the same germination schedule from day one.

Harvest & Storage

Give the finished sprouts a final thorough rinse and drain them as completely as practical.

Transfer the well-drained sprouts to a clean covered container and refrigerate promptly.

Use while fresh and discard them if their appearance, texture or smell deteriorates.

Food Safety

Raw sprouts can carry harmful bacteria, and careful home-growing practices cannot guarantee that sprouts will be bacteria-free.

Always use clean equipment and drinking-quality water, maintain thorough drainage and refrigerate harvested sprouts promptly.

People at increased risk from foodborne illness, including pregnant women, young children, some older people and people with compromised immunity, should avoid raw or lightly cooked sprouts.

Thorough cooking reduces the food-safety risk associated with raw sprouts.