Growing guide · Home growing: windowsill, balcony and terrace
Sprouts (mustard, alfalfa, lentil, mung bean, radish)
Sinapis/Brassica, Medicago sativa, Lens culinaris, Vigna radiata, Raphanus sativus
Sprouts grow in a jar in a few days, but raw sprouts carry a bacterial risk. Heating them before eating is safest.
Key figures
| Item | Value | Source |
|---|---|---|
| Food safety | heating is safest; children and the elderly only heated | [1][2] |
| Soaking | small seeds (alfalfa) 6–8 h; large (mung bean, pea) overnight | [4] |
| Time to harvest | rinse and drain twice a day for 3–6 days | [4] |
| Storage | in the fridge at max +6 °C, use within a few days | [1] |
| Temperature | sprouting conditions of 22–30 °C and moisture also favour microbes | [1] |
The full guide (care, pests, beginner and professional tips) is currently in Finnish. The figures above are the same and come from the sources below.
These are general guidelines. Always check the variety, seed packet or fertiliser instructions and current regulations.
Sources
- Ruokavirasto: Huomioitavaa itujen käsittelyssä ja valmistamisessa kotikeittiössä
- Ruokavirasto: Elintarvikkeiden turvalliseen käyttöön liittyviä yleisiä ohjeita 2025 (PDF)
- U.S. FDA: Selecting and serving produce safely (sprouts)
- University of Vermont Extension: Sprouts – the superfood to grow at home
- UC ANR Publication 8151: Growing seed sprouts at home (PDF)