Soaking and Sprouting C hart

Seeds
Seed Type
Alfalfa Buckwheat Clover Fenugreek Flax Hemp Kale Mustard Pumpkin Radish Sesame Sunflower

Dry Measure
3 tablespoons 1 cup 3 tablespoons cup 1:1 seed/water cup 3 tablespoons 1 cup 3 tablespoons 1:1 seed/water 1 cup

Soak Time
5 6 5 6 8 5 5 4 6 4 4 hours hours hours hours hours hours hours hours hours hours hours

Sprout Time
5 days 5-7 days 5 days 5 days 5 days 5 days 24 hours 5 days 24 hours

Yield
cups cups cups cups 4 cups 4 cups 2 cups 4 cups 2.5 cups 4 3 4 4

Notes

Mucous dissolving Soak only Do not soak

Hulled Hulled; Soak only Hulled; use quickly, spoils easily

Grains
Seed Type
Amaranth Barley Kamut Millet Quinoa Rye Spelt Wheat

Dry Measure
1 1 1 1 1 1 1 1 cup cup cup cup cup cup cup cup

Soak Time
3 6 6 3 3 6 6 6 hours hours hours hours hours hours hours hours

Sprout Time
24 hours 5-7 days 5-7 days 12 hours 24 hours 5-7 days 5-7 days 5-7 days

Yield
3 3 3 3 3 3 3 3 cups cups cups cups cups cups cups cups

Notes

Nuts
Seed Type
Almonds Pecans Walnuts

Dry Measure
1 cup 1 cup 1 cup

Soak Time
12 hours 1-2 hours 1-2 hours

Sprout Time
-

Yield
-

Notes
Store in refrigerator

Beans
Seed Type
Adzuki Garbanzo Lentil Mung Peas

Dry Measure
1 1 1 1 1 cup cup cup cup cup

Soak Time
8-12 8-12 8-12 8-12 8-12 hours hours hours hours hours

Sprout Time
2-4 2-3 2-3 2-5 2-3 days days days days days

Yield
2 2 2 2 2 cups cups cups cups cups

Notes
Also called chickpeas

Length at Harvest: Sprout most seeds 1-2 inches, grains up to 4 inches, and beans to 1 inch. Exceptions include pumpkin, sunflower, amaranth, millet and quinoa which stay very short 1/8 1/4 inch only.

Sprouting Chart

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