You’ll never find me buying sprouts at the grocery store. They’re super easy to make at home and can provide you with plenty of nutritious greens at a low price. Here’s how I make my Mason Jar sprouts in just four days.

Sprouting is a quick and easy way to grow some nutritious, crunchy vegetables to add to your diet in the winter months. I’ve previously shared how much I love growing sunflower microgreens in the winter, and it’s just as easy with a Mason jar sprouts.
If you start today, you will be adding them to the salad bowl or wok in about 4 days. Since you certainly have access to a Mason jar, this is a really easy indoor growing project that can shake up the winter blues!
Here’s how to get growing, even in the winter…
- Choosing Seeds for Mason Jar Sprouts
- Making Mason Jar Sprouts
- Mason Jar Sprouts FAQ
- More Ways to Grow Food Indoors

Choosing Seeds for Mason Jar Sprouts
When picking out seeds, look for certified sprouting seeds only. Seeds that are prepared for sprouting have strict regulations they have to follow, and they will be the safest for use in sprouting at home.
Please don’t be afraid of sprouts! If you purchase fresh, certified seeds from a trusted source and keep them clean, growing sprouts at home is well worth it! The nutritional benefits of homegrown sprouts could be just the energy boost you need in the winter.
You can sprout any sprouting seeds in a mason jar using the same steps as I show here. Mason jar sprouting is a particularly good choice for crunchy beans and peas because they are large and rinse easily.
Many places sell a crunchy or a bean mix that contains a variety of different lentils, peas, and beans. Shown in this project are mung beans (the long white bean sprouts typically added to stir-fries) and green peas. I like this combination of starchy and sweet flavour. Plus, they both sprout in 3-4 day,s so they are sprouting compatible.
I like to use a 1L (1 quart), wide mouth jar with either a square of cheesecloth or a reusable Mason jar sprouting lid.

Making Mason Jar Sprouts
Fill a 1L mason jar 1/4 of the way with dried organic beans/peas. Cover them with water and leave on your counter to soak overnight (8-12 hours).

Cut a square of cheesecloth and secure it tightly with a canning jar ring. Strain off the water and set back down on your counter. Rinse the jar contents now 2 times each day, straining off all the liquid.

After 4 days or so, the contents of the jar will sprout, and the jar will start to fill up—it’s time to eat them! Add raw to salads and sandwiches or toss into stir-fries and soups. I have also heard of people adding them to smoothies, and I will try them myself one day soon!

Mason Jar Sprouts FAQ
It will vary depending on what kind of sprouts you’re growing. Typically, the sprouts take 3-5 days to be ready. They might have a hint of root and two tiny leaves. Don’t worry if they’re smaller than the sprouts you see in store, as those are grown commercially in perfect conditions.
Sprouts should last about a week as long as you give them a solid rinse for one minute under cold water daily and store them in the fridge after sprouting. I’d be surprised if they lasted so long without getting eaten, though—they are yummy!
It must be warm where you sprouted for them to grow so quickly. They will keep growing over time, so just keep rinsing (and rinsing and rinsing), and they will still be good. After a few days, when you think they are getting big enough, store them in the fridge (don’t forget to keep rinsing), and they will keep growing but at a MUCH slower rate.
Sprouts like humidity and warmth to grow, which can also attract the growth of bacteria. Make sure only to buy seeds meant for sprouting, as most bacterial outbreaks are from contaminated seeds. Seeds for sprouting have been specially treated.
Wash your hands before handling sprouts to prevent additional bacteria from entering. Make sure to rinse your seeds for one minute every day, even after they have sprouted. Skimming off floating seeds and fragments is also a good idea since research links most contamination to these materials.
Sprouts should have a crispy texture, so if they feel slimy or mushy, they’ve likely gone bad. Smell sprouts to ensure they have an earthy smell instead of a sour smell. Finally, they should taste fresh and have a mild (sometimes spicy) flavour. If they taste off or bitter at all, throw them out.
How do I know whne sprouts are ready? My current sprouts look like those pictured but much smaller than what ive seen in store/resturant.
Would the sprouting water that I drain off be beneficial for houseplants?
I have the same comment. The mung beans sprouted well but were very small (less than 1inch in length). Any hints on what went wrong?
I love this thought, yes! Going to give my plants sprout water! Thank you
Hi,
Where do you get your sprouting seeds from?
Hi Alan, there are links to shop sprouts in this post https://gardentherapy.ca/best-sprouting-seeds/