How to Store Sprouts in 3 Easy Steps

Sprouts are thin green shoots grown from the germinated seeds of legumes, vegetables, nuts, seeds, and grains. Some popular sprouts include alfalfa sprouts, mung bean sprouts, wheatgrass sprouts, lentil sprouts, and chickpea sprouts. (Despite their name, Brussels sprouts are not a part of the same family of sprouting seeds.)

Sprouts are considered microgreens and are often used in stir-fries, sandwiches, salads, and as a garnish for soups. Sprouts are chock-full of protein, fiber, vitamins, and minerals. They also contain enzymes that can aid with digestion. You can buy sprouts from the grocery store or farmer's market, or you can grow your own sprouts at home.

Growing sprouts is as simple as soaking sprout seeds in water in a jar or plastic container. Over the course of three to five days, routinely soak the seeds for ten hours, strain them, and replace the old water with fresh water. The sprouting process typically takes about a week, with germination starting on the first day and increasing over time.

Once your sprouts have reached a mature size, remove them from the sprouting container and plunge them into a bowl of cold water. Gently squeeze the sprouts to release their brown outer hulls. The hulls will float to the top of the water and can be easily skimmed off. Repeat this process until very few hulls are left. Once you've completed this process, your sprouts are ready to be eaten or stored in the refrigerator.

Refrigeration is the only effective food storage method for storing fresh sprouts. Sprouts last up to six weeks when properly refrigerated. Once you’ve harvested your sprouts, learn how to prep and store sprouts in the fridge.

Remove the hulls. Remove the hulls from your sprouts if you haven’t already and give them a final rinse under cool water.
Dry the sprouts. Next, dry your sprouts thoroughly by spinning them in a salad spinner or patting them dry with paper towels. Excess moisture can suffocate your sprouts and cause them to rot, so try to get the sprouts as dry as possible.
Place sprouts in a bowl or jar covered with plastic wrap. Puncture a few small holes in the plastic to allow for airflow. If your sprouts are thoroughly dry, you can choose to place them in a plastic bag; however, an airtight seal will likely shorten their shelf life.

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