The stages of sprouting:- basically there are four, 1:- Soaking 2:- Germinating 3:- Greening & de-husking and 4:- Storage. Through the first two stages seeds like to be kept in the dark ie as if they were underground, so for this stage be sprouts in a container that does not let the light in. Some sprouts like Alfalfa, Fenugreek, Broccoli you want the final couple of days exposed to light so the tips become green. In the picture at the bottom left you can see the simple process of getting rid of the husks. With this technique you are soaking the sprouts for 10 minutes with the addition of the liquid Seaweed & Azomite, this only needs to be done once a day until the cover is taken off for the greening process ie the last couple of days when you may have to gently rinse and soak twice a day if it is extremely hot, again a great timesaver.

We have found that a fine grilled colander like the one that we are selling is the only one that performs all of these tasks’s exceptionally well. See the PDF file below for a brief discussion of some of the different types of sprouters available on the market today and how we feel they compare to the humble colander.

The kit is made up of :-

2 Sprouting inserts with drip bowls. These are quality 1.5ltr made in Japan colanders, they can be used with seed sizes ranging down to that of Alfalfa, (not suitable for Cress, Mustard, Linseed which are either too small or produce a mucous substance which causes rot, these are better grown as vertical sprouts see Micr-Greens). The beauty of using these colanders, apart from their many other uses when not sprouting, is that it is very easy to separate the husks from the seed. We have also raised the lip of the insert slightly so as to allow greater air circulation ie from underneath, from the sides & from above. (see close-up pic).

2 clear germination lids, these have small holes which allow the sprouts to breath but not enough to dry the sprouts out, meaning reducing rinsing to once per day. They also allow for stacking, saving valuable kitchen space.

2x2ltr plastic storage containers with detachable labels with 2 cotton towels, the major problem with sprouting up until now has been that they do not keep ie to have sprouts on hand you have to keep sprouting every day which can become a bit of a grind. Using our simple method you can now store your sprouts using the containers & cloth inserts supplied for up to 2 weeks, meaning less time sprouting. The cotton towels also provide a breathable cover. We supply 2 cotton towels as it is a good idea to start sprouting before your last lot of sprouts are finished. The Detachable Labels allow you to write the date of storage using a pencil, which can be easily rubbed out and rewritten. The Cotton Inserts are the key to storage as they absorb excess moisture and condensation which is the prime cause of sprouts going off. When kept in the fridge, the sprouts will continue to grow at a very slow rate, all explained in the step-by-step instructions.

500ml of liquid seaweed and a 1ltr squeeze dispensing bottle, we recommend the addition of a few drops of seaweed to the soak solution, improves germination, and increases the sprouts ability to remain vital in storage, as nutrients, minerals & trace elements from the seaweed are absorbed by the sprouts during the soaking process(Bottom pic). The seaweed that we use is extracted at lower temperatures than other products, it also contains humic acid which is a mined substance, that is somewhere between peat and brown coal, containing a rich abundance of prehistoric minerals and trace elements, a BFA approved product. We have put a 1ltr squeeze bottle in so it will be very easy for you to pour the liquid seaweed  concentrate without making a mess, if it works and its easy, then you will keep doing it, if it's not it becomes all too hard and you stop, well that is my experience anyway.

We also include 140gms of Magnesium Chloride, the importance of this element in the health of the body cannot be overstated. The highest quality Magnesium available, this ancient mineral is extracted from the lower layers of the Zechstein prehistoric sea(250 million years old), we mix this in with the liquid seaweed. It can also be used as a salt substitute i.e. mix with water & spray on your food or transdermally i.e. rub on your skin or use in a foot bath. Magnesium is the central atom in the Chlorophyll molecule, which has almost the same structure as Haemoglobin i.e. the red blood cell, another reason why greens are a must.

Seeds - 150gms Organic Fenugreek, 150gms Organic  Broccoli & 150gms Non Org. Alfalfa  & 450gms Organic Green Lentils, 450gms Organic French Lentils.

Pic 2nd from the bottom on the left is a mix of Alfalfa and Fenugreek, the Fenugreek adds a slight tang to the sweet Alfalfa taste, it also spreads the Alfalfa sprouts out so they don't clump so tightly together, again these can be stored for up to 2 weeks. Probably the best sprout ie the cheapest, tastiest, easiest, quickest and nutritious, is the humble green lentil, Green & French.

This technique also works exceptionally well for Broccoli Sprouts.

The picture on the right shows how easy it is to put together a nutritious sandwich when you have the ingredients stored fresh and ready to go, makes packing that lunch ever so much easier.

Can't ship seeds to WA please purchase items separately.

Click here for Picture of Broccoli Sprouting Sequence  

Click here for Picture of Radish Broccoli Alfalfa Fenugreek Sprouting Sequence