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When we’re talking about Sprouts or Sprouting we are generally referring to a seed that is germinated and grown for one week or less and you eat the whole shoot i.e. leaf, stem and roots. The traditional way of growing these is in a glass jar with a gauze over the top or a top with holes in it, however we have found that a combination of colander’s with covers performs much better i.e. better aeration better husk removal and only requiring attention once-a-day not twice a day. Some of the most popular sprouts grown this way that are eaten after approximately one week are Alfalfa, Broccoli, Kale, Radish, Fenugreek. There are some sprouts that you only sprout for a couple of days e.g. Lentils, Pea (Massey Gem/Garden Pea), these are just grown until the roots begin to appear and then there put in the refrigerator where they will continue to grow slowly for the next 1 to 2 weeks.

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