Broccoli sprouts are one of the easiest things you can grow in your kitchen. You don't need soil, a garden or any special kit: just seeds, a jar and fresh water. In four to six days you'll have a jar full of crunchy, mildly peppery sprouts. Here's exactly how to do it, plus how to fix the most common problems.
The quick answer
Soak 1 to 2 tablespoons of broccoli sprouting seeds in cool water for 8 to 12 hours. Drain, then rinse and drain the seeds 2 to 3 times a day, keeping the jar tilted so excess water runs out. After 4 to 6 days, give the sprouts a few hours of indirect light to green up, then rinse, dry and refrigerate.
What you'll need
- Broccoli sprouting seeds, such as our Broccoli Calabrese or Broccoli Raab seeds
- A clean, wide-mouth glass jar (around 1 litre)
- A sprouting lid, or a square of muslin or mesh held on with an elastic band
- Cool, clean water
Always use seeds sold for sprouting, which are intended to be eaten as sprouts, rather than garden seed packets.
How to sprout broccoli seeds, step by step
- Soak (day 1): put 1 to 2 tablespoons of seeds in the jar, cover with a few centimetres of cool water, fit the lid and leave to soak for 8 to 12 hours, or overnight.
- Drain: pour the soaking water away through the lid, rinse with fresh water and drain again, shaking out as much water as you can.
- Rinse twice or three times a day (days 2 to 5): fill, swirl and drain every morning and evening. Rest the jar upside down at an angle in a bowl so any water can drain out and air can get in. Keep it out of direct sunlight at room temperature.
- Green them up (day 4 to 6): once most sprouts have small, pale yellow leaves, move the jar to a bright spot out of direct sun for a few hours, up to a day. The leaves will turn green.
- Harvest: when the sprouts are 2 to 4 cm long with open green leaves, give them a final rinse. You can swish them in a bowl of water to float off loose seed hulls if you like.
- Dry and store: drain well, pat dry with a clean tea towel or use a salad spinner, then keep in a covered container in the fridge. Eat within a few days.
How long do broccoli sprouts take?
Usually 4 to 6 days from soaking to harvest. They grow faster in a warm kitchen and slower in a cold one.
Common problems
Fuzzy white hairs on the roots: these are usually root hairs, which appear just before a rinse when the roots are looking for water. They disappear when rinsed. Mould, by contrast, looks like a web across the seeds, doesn't rinse away and smells musty.
A musty or sour smell, or slimy sprouts: throw the batch away, wash the jar well and start again. It usually means the sprouts sat in water, so drain more thoroughly and rinse more often.
Seeds that don't sprout: check the water isn't too cold and that the seeds were soaked long enough. A few unsprouted seeds in each batch is normal.
Too many sprouts: if you're the only one eating them, sprout a tablespoon at a time. They are best eaten fresh.
Sprouting safety
Wash your hands, jar and lid before you start, use clean water for every rinse, refrigerate sprouts once harvested and throw away any that smell or look unusual.
Sprouts grow in warm, damp conditions, so hygiene matters. The UK Food Standards Agency advises that raw sprouts should be avoided by people who are pregnant, older people, young children and anyone with a weakened immune system, who can cook their sprouts until steaming hot instead.
How to eat broccoli sprouts
- Pile onto sandwiches, wraps and toast
- Scatter over salads, soups and grain bowls
- Top a stir-fry or noodle dish just before serving
- Blend a handful into a smoothie
Want to try something different? Read our guide to the best seeds for sprouting, or browse all our sprouting and microgreen seeds.
