Instructions: If youd like to purchase a sprout grower, here is a good link to do so.

You can also purchase seed mixes from this site.

If you are interested in growing your own sprouts, heres some simple instructions on how to do so using everyday around the house items, taken from the following site:
What You Need

A. A jar, 1 liter to 4 liter (1qt. to gallon) size, depending on your appetite for sprouts and size of your family. B. A bowl of the right size and weight to prop up the jar. C. Some screen or netting and a rubber band, either nylon tulle from a fabric shop or gray fiberglass screen from a hardware store, will work fine. D. Fresh water.

E. Seeds with good germination, preferably grown organically. Avoid purchased garden seeds unless you know they arent treated. Most natural food stores have the common sprouting seeds; if in doubt, ask if its organic. If you know a farmer who grows the seeds you want without chemicals, buy in bulk. Most seeds keep for a year or more in a cool dry place.

(You can also use a home sprouting device, such as the SproutMASTER tm. Follow the directions that come with the device. )

Easy Sprouting Directions (for most small seeds)

A. Soak Put 1 to 4 TBS. seed in a wide mouth jar. Cover with mesh and secure with rubber band. Add water, swirl, and drain. Add 1 cup cool water and soak for 4 - 8 hrs.

B. Rinse Twice a day, refill jar with cool water, swirl, and drain. Invert jar and prop at angle in sink or bowl.

C. Enjoy In three to six days, when sprouts are 3 to 5cm (1 to 2") long, enjoy. Cover the jar with plastic and a rubber band, or transfer to a covered container, and refrigerate to store.

Hints and Options for small seeds
You can grow alfalfa, red clover, radish, fenugreek, and other small seeds up to 4cm (1.5") long. A 250g bag of alfalfa seed can grow 45 cups of sprouts, or even more. Lentils and peas are best small, with sprouts .5 to 1cm(1/4 to 1/2") long. They get tougher with more growth. Miss a rinsing? Just continue normally if the sprouts appear alive and show no signs of mold. The sprouts should be fine. If you do see a spot of mold or rot, remove it with a good margin of healthy sprouts and discard. Dont mistake the fuzzy white root hairs of radish, canola, mustards, and other crucifers for mold.

Be sure to taste sprouts as you go along; use them when you like them. To green up sprouts, leave them without a cover for a few hours in bright light, but not direct sunlight. Sprouts grow best between 18C and 25C (65F and 75F). Use luke-warm water for soaking and rinsing in cool room temperatures, and cold water in hot room temperatures. Drain the sprouts well before they go in the fridge. Rinse in the morning, cover and refrigerate in the afternoon. Mung beans (for Chinese bean sprouts) grow best in a drainable tray or basket. They like extra rinsing, and are best grown in complete darkness to prevent bitterness.

Serving Suggestions

* Grilled Cheese - liven up a grilled cheese sandwich with your favorite sprouts and a tomato slice.

* Tacos - Use sprouts instead of shredded lettuce in tacos.

* Hamburgers & Hot dogs - sprouts can replace lettuce in these kids favorites.

* Sandwiches, Subs and Pitas - sprouts are a delicious addition to any of these.

* Salads - add fresh sprouts to just about any salad, or create your own sprout salad. (hint - radish sprouts are great in coleslaw or potato salad, or anyplace youd use radishes.

* Omelets - Add a half cup of sprouts to your omelets just before folding.

Sprout mixes or alfalfa are great for this.

* Breads - a half cup of sprouts per loaf makes a tasty, nutritious addition to homemade breads. (Add with the liquids) The sprout nutrients also seem to help the yeast produce a higher loaf.

* Soups - a few sprouts added just before serving are great in many soups.

* Peanut butter sandwiches - believe it or not, I love sprouts in peanut butter sandwiches!

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