Mr Fothergill’s Kitchen Seed Sprouter – 4 Tray

The 4-Tier Kitchen Seed Sprouter allows several batches of edible sprouts to be grown at once using a simple cascading rinse-and-drain system.

Before You Start

You will need:

• 4-tier kitchen seed sprouter
• Seeds specifically intended for edible sprouting
• Clean drinking-quality water
• A clean area for preparing and handling sprouts

Wash your hands and thoroughly clean all sprouter components before beginning.

Seed Quantity

As a general starting point, use approximately:

1 tablespoon of sprouting seed per tray

This amount should be adjusted according to seed size.

Small seeds such as alfalfa, broccoli and radish require relatively little space when dry but expand as they germinate. Larger legumes such as mung beans and lentils require more room and should be used conservatively.

Avoid heavily covering the tray with seed.

Step 1 – Add the Seeds

1. Select a clean growing tray.
2. Spread approximately 1 tablespoon of your chosen sprouting seed evenly across the tray.
3. Adjust the quantity downward for larger seeds where necessary.
4. Repeat with additional trays if growing more than one crop.
5. Follow any seed-specific soaking or preparation requirements before loading the tray where applicable.

Step 2 – Stack the Sprouter

Stack the growing trays securely above the bottom collection tray.

You can:

• use one tray for a single crop;
• grow several varieties simultaneously; or
• stagger sowings so different crops mature at different times.

Make sure each tray and drainage outlet is seated correctly before adding water.

Step 3 – Add Water

1. Pour clean drinking-quality water into the upper growing tray.
2. Add enough water for the siphon-style drainage system to begin operating.
3. Allow the water to pass through the top tray.
4. It will then drain progressively through the trays below.
5. Allow the final runoff to collect in the bottom tray.

Do not disturb the sprouter while the water is moving through the levels.

Step 4 – Empty the Collection Tray

Once the drainage cycle is complete:

1. Remove the bottom collection tray.
2. Empty all collected water.
3. Rinse the collection tray if necessary.
4. Reassemble the sprouter.

Do not leave the growing trays sitting over accumulated stagnant water.

Step 5 – Rinse Regularly

Repeat the watering and drainage cycle approximately 2–3 times each day, or according to the requirements of the seed variety and growing conditions.

During warm or dry weather, check the sprouts more frequently.

The developing seeds should remain moist between rinses without remaining continuously saturated.

If a Tray Does Not Drain Properly

Check that:

• seeds or hulls are not blocking the outlet;
• the trays are assembled correctly;
• enough water has been added to activate the drainage system; and
• the outlet components are correctly positioned.

Do not allow blocked trays to remain filled with standing water.

Using Several Trays

The four growing levels make it possible to run several crops simultaneously.

For easier management when starting out, consider growing one seed variety per tray.

Different varieties can have different soaking requirements and harvest periods, so keeping them separate makes it easier to monitor each crop individually.

Suitable Seeds

Suitable examples include:

• Alfalfa
• Broccoli
• Clover
• Radish
• Mung beans
• Lentils
• Other non-mucilaginous seeds intended for edible sprouting

Use smaller quantities of larger seeds because they expand substantially during germination.

Crops Better Suited to Grow Trays

This sprouter is intended for short edible sprouts.

Taller tray-grown crops such as:

• Wheatgrass
• Pea shoots
• Sunflower microgreens
• Other larger microgreens

are better grown in a dedicated shallow growing tray with an appropriate growing medium.

Harvesting

Harvest time depends on the seed variety.

When the crop reaches the appropriate stage:

1. Remove the sprouts from the growing tray.
2. Rinse thoroughly under clean drinking-quality water.
3. Drain well.
4. Refrigerate promptly if they will not be eaten immediately.
5. Clean the tray thoroughly before beginning another crop.

Food Safety

Raw sprouts can carry harmful bacteria even when grown carefully.

• Wash hands before handling seeds or sprouts.
• Start with clean equipment.
• Use seeds intended for edible sprouting.
• Use clean drinking-quality water.
• Drain thoroughly after each rinse.
• Do not allow sprouts to remain in standing water.
• Keep growing and preparation surfaces clean.
• Refrigerate harvested sprouts promptly at 5°C or below.
• Discard sprouts that become slimy, develop mould, show unusual discolouration or produce an unpleasant odour.
• People at increased risk of foodborne illness should avoid raw or lightly cooked sprouts. Thorough cooking provides the lowest food-safety risk.

Cleaning Between Crops

After every harvest:

1. Remove all remaining sprouts, roots, seeds and hulls.
2. Separate the sprouter components.
3. Wash all trays and drainage components thoroughly.
4. Rinse with clean water.
5. Allow everything to dry completely before reassembly or storage.

Start every new crop with clean, dry equipment.