Growing your own green pea sprouts at home is easy and a great way to add fresh greens to your meals. You don’t need much—just a jar, some seeds, and a little time. Let me show you how to do it with these simple steps, along with a few personal tips I’ve learned along the way that can come in handy.
Prefer to Watch?
What You’ll Need
Before you get started, make sure you have the following supplies:
- A glass jar (a quart-sized one works well) or Sprouting Jar
- A sprouting lid or cheesecloth (use a rubber band to hold it in place)
- Green pea sprouting seeds or Mung Bean Sprouting Seeds
- Filtered water
Pro Tip: Make sure you’re using seeds specifically labeled for sprouting. They’re carefully produced to ensure they’re safe for consumption and are more likely to sprout successfully compared to regular garden seeds or fresh peas.
Soaking the Seeds
Start by measuring out enough green pea seeds to cover the bottom of your jar. For a 34 oz (1 liter) jar, this typically means about 3 tablespoons of seeds. Even though it seems like a small amount, these seeds will sprout and fill the jar as they grow.
Drop the seeds into your jar and cover them with a few inches of filtered water. Let the seeds soak for about 12-24 hours in a dark place. This longer soak ensures the seeds are well-hydrated and ready to sprout.
Personal Note: I’ve found that slightly warm water seems to kickstart the soaking process a bit better. It’s just a little trick I’ve picked up over time.
Rinsing and Draining
After soaking, it’s time to drain the water. Pop the sprouting lid on the jar, or secure the cheesecloth with a rubber band. Gently pour out the water, then fill the jar with fresh water to rinse the seeds. Swirl them around, then drain again.
I like to use this water to water my plants – it’s a great way to avoid waste and give them a little nutrient boost.
Quick Tip: Make sure all the water drains out properly. Seeds left sitting in water can go bad quickly, and nobody wants that.
Let the Sprouting Begin
Place your jar at an angle in a bowl or dish drainer, allowing any extra water to escape. Put the jar in a dark spot, like inside a cabinet or a shaded corner of your kitchen.
Over the next 3-5 days, you’ll need to rinse and drain the seeds 2-3 times a day. During each rinse, I like to soak the seeds in the water for about 5 minutes before draining. After that, give the jar a little shake to spread the seeds out and prevent them from clumping together.
From my personal experience, rinsing twice a day works great and keeps the sprouts fresh and healthy. But if you have extra time and motivation, rinsing three times a day can enhance the results even more.
Ready to take your gardening
to the next level?
Sign up for our newsletter and receive exclusive tips, be the first to access new guides, videos, and tutorials, and enjoy special discounts on gardening tools and supplies.
Harvest Time
After a few days, your green pea sprouts will be ready to eat. You’ll notice that by this stage, the sprouts will have little green leaves and will have filled most of the jar. They should be about the size you like, perfect for harvesting.
Give them one last rinse and drain them well. I usually spread them out on a clean kitchen towel to dry a bit before storing them. This keeps them fresh longer.
Pro Tip: If you see any unsprouted seeds, hulls, or spoiled sprouts, be sure to pick them out at this stage. This helps ensure that your final product is both clean and safe to eat.
Storing Your Sprouts
Once they’re dry, transfer the sprouts to an airtight container and keep them in the fridge. They’ll stay fresh for about a week, but I find they’re usually gone well before that!
Green pea sprouts are great in salads, sandwiches, or even on top of your morning toast. They’re super versatile, so feel free to experiment.
Not only are they tasty, but green pea sprouts are also packed with nutrients. They’re rich in vitamins, minerals, and antioxidants, which can help boost your energy and support your overall health. Adding them to your meals is an easy way to get some extra nutrition.
Personal Favorite: I love adding a handful of fresh green pea sprouts to a simple avocado toast. It’s quick, healthy, and the crunch is just perfect.
FAQs
It’s better to use seeds specifically for sprouting. Regular seeds might have chemicals or just might not sprout well.
A dark or semi-dark spot is best. I usually keep mine in a kitchen cabinet.
Rinse them regularly and make sure they drain well. If you notice mold, you might not be draining them thoroughly enough. Also, make sure the jar is tilted so extra water can escape.
Yes, as long as they sprout at similar rates. For example, alfalfa and radish seeds grow at about the same speed.
Stored in an airtight container, they’ll last about a week. But they’re best when eaten fresh.
