The most popular seeds for sprouting are: mung beans and alfalfa. You can also try radish, broccoli, fenugreek, lentil or adzuki.


For one tray:

alfalfa seeds, handfull

1 piece fleece paper

1 bioSnacky® mini-Greenhouse

(alternatively you can use a glass jar with lid)


Sprouts are a great source of vitamins, minerals and enzymes. Alfalfa sprouts have a delicate nutty flavour and go well with boiled eggs, avocado and salads.


Rinse the tray with cold water and place the sheet of paper on the tray. Rinse the seeds with cold water in a sieve before sowing on the paper. Scatter the seeds evenly on the paper and rinse again with water or spray seeds with a spray bottle. Leave 5 cm of water in the bottom tray.

Place on window sill away from direct light. If seeds become dry, rinse with cold water. Harvest fresh, crunchy shoots 3-7 days later. Store in the refridgerator in a glass jar.