Instructions: Use about 2-1/2 tablespoons seeds in a quart jar, or sprout on trays.

This will yield about 1 quart of sprouts. The yield will be 1-1/2 cups for each 1/4 cup sprouted, and the sprouts will be very short; only about 1/8 inch long.

Soak for 8 hours. Rinse 2 to 3 times daily for 4 to 6 days.

Move into sunlight to green, then harvest when sprouts are 1-1/2 to 2 inches long. Use in salads, sandwiches, omelets, or as garnish. To use in baked goods, harvest sprouts after just 2 days.

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