Neither insects nor the weather can affect the sprouts you grow in your kitchen, and you’ll be eating the results within days instead of weeks or months.There are two types of sprouts. The tiny ones that you eat when they form green leaves are alfalfa, cress, mustard, and radish. The larger ones that you eat before the leaves open or turn green are fenugreek, lentils, long beans (the kind you see in the grocery store), wheat, and rye. You use the same method to sprout both kinds.
First, soak the seeds in water until they are saturated —a few hours for the small ones, overnight for the large ones. Use a container that drains easily (such as a coriander) for the larger sprouts; sprinkle smaller sprouts on damp cheesecloth spread in the bottom of a shallow dish (not metal). A glass jar with cheesecloth or screen fitted under the jar ring works well, too. Keep it on its side in filtered light.
Rinse or spray the seeds with lukewarm water several times a day. The object is to keep them moist (but not wet) and fairly warm (at least 68″).
When the seeds sprout, give them plenty of light, except for mung beans and fenugreek, which should be kept in the dark until ready for use. Use sprouts in cooked dishes, sandwiches, or salads with or without the seed hulls.
Plastic bag can be used to cover pot holding sprouted seeds. The plastic keeps moisture in, insuring germination.Paper cups with holes punched for drainage make good seed-starting containers. Tear cup away from rootball to plant.
After watered peat pellet expands into a “pot,” plant seed in it; later, when seedling is up, plant the whole thing.