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A National Bestseller, The Sprout Book is the book on the power of sprouts as an ultra-food for health, weight loss, and optimum nutrition.

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Grow Your Cart, Grow Your Gifts.

Four free gifts, unlocked automatically as you add to your order.

FREE

Sprout Recipe eBook

$15.99 value

100+ sprout recipes from chefs Mario Fabbri and Francesca Nardelli, from smoothies and bowls to mains and desserts. Digital, in your inbox after checkout

$100

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Only 2,000 copies

The Sprout Book

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Grow Easy GuaranteeSeed to plate in 5 days. If you don't, we'll make it right within 30 days of purchase.

Description

Discover the power of sprouts with Doug Evans’ national bestseller. Learn about different sprout varieties, how to grow your own kitchen garden, and simple ways to add more nutrition to your meals.

What’s included?
40 nutrient-packed recipes featuring sprouts
- A guide to sprout varieties and their nutritional benefits
- Step-by-step guidance for growing sprouts at home
- Expert insights from leading health and nutrition professionals
- Foreword by Joel Fuhrman, M.D.
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Everything you need to know about sprouts, all in one book

The Authors

Doug Evans

Author & Lifetime Sprouter

Joel Fuhrman, M.D

Author of the Foreward

Your complete guide on sprouts

Explore the benefits of sprouts and what makes them so powerful.

Discover every variety from broccoli and mung to radish and beyond.

One of the most powerful, affordable, and underused foods on the planet.

Expert-backed insights, featuring a foreword by Joel Fuhrman, M.D.

Learn to grow nutrient-rich greens year-round on any budget.

Grow your own at home, get step-by-step guidance for how to start.

Explore the benefits of sprouts and what makes them so powerful.

Discover every variety from broccoli and mung to radish and beyond.

One of the most powerful, affordable, and underused foods on the planet.

Expert-backed insights, featuring a foreword by Joel Fuhrman, M.D.

Learn to grow nutrient-rich greens year-round on any budget.

Grow your own at home, get step-by-step guidance for how to start.

70,000+ sprouters on countertops. 1.1 million pounds grown.

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3 months ago

Judith C.

Verified buyer

Love the information! Why have I not sprouted before? I have bought and used sprouts but now I realize they really are not fresh. Doug Evans makes this so easy with his sprouting jar. I appreciate all his time in making this the best system ever!

3 months ago

Lisa

Verified buyer

Good products, been enjoying the sprouts!

4 months ago

Paula G.

Verified buyer

I have told my family and friends about my sprouts routine! They are intrigued and my next batch I will share. It will take some convincing but I'm going for it out of love.

4 months ago

Veverly Y.

Verified buyer

This is a great book that will help you to a healthier way of eating and a healthier way of life.

4 months ago

Connie N.

Verified buyer

I have not got started yet, I am very busy right now. I am very impressed with the packaging. Everything is neatly in a secure place in the box and I can’t wait to get started.

Grow Easy Guarantee

Go seed to plate in 5 days, if you don't, we'll make it right within 30 days of purchase. Plus a 1-year warranty on your sprouter, if anything breaks, we'll replace it.

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FAQs

General
Growing
Seeds & Nutrition
What are sprouts, exactly?

A sprout is a seed that has woken up. Give a dry seed water and a few days, and it starts building a plant: growing a root, unfurling a stem, and synthesizing nutrients it never had while it was dormant.

You eat the whole thing, seed and stem and all, usually three to five days in. No soil, no sunlight, no garden. Just seeds, water, and about a minute of your attention twice a day. Welcome to one of the most nutrient-dense foods on Earth!

Do I need a green thumb, a garden, or a sunny window?

None of the three. Sprouting happens indoors, in water, on a countertop, and sunlight is not part of it.

If you can rinse a colander, you can do this. That is the whole skill.

How much time does this take every day?

About a minute, twice a day. You rinse, you drain, you walk away.

Most people fold it into things they already do. Rinse when the coffee is brewing, rinse again after dinner.

How fast until I am actually eating something?

Legumes like lentils and green peas are ready in about three days. Leafy sprouts like broccoli, salad mix, alfalfa and clover take five to six.

Either way you are eating food you grew inside of a week, which is the part most people do not believe until they do it.

Which seed should I start with?

If you are here for the nutrition, start with High-Sulforaphane Broccoli. It is our most researched seed and the reason most people find us.

If you want something that goes on everything and pleases everyone at the table, start with High-Sulforaphane Salad Mix. Broccoli, radish, mung beans and green lentils in one harvest, so you get variety in texture and flavor without running two batches.

If you want protein, start with Lentils or Green Peas. They are also the fastest, which makes them a satisfying first win.

What is the difference between sprouts and microgreens?

Sprouts grow in water, take three to five days, and you eat the entire plant including the root and seed. Microgreens grow in soil or a growing medium, need light, take seven to fourteen days, and you cut off the top and leave the roots behind.

Sprouts are faster, need less equipment, and give you more food per square inch of counter. That is why we build around them.

Will I actually stick with it?

More people do than you would expect, and the reason is that the feedback loop is fast. You see visible change every single day, and you are eating the result inside a week. Most healthy habits ask you to wait months for a payoff you cannot see.

The system is built for the sticking part too. The sprouter sits on your counter where you cannot forget it, and the daily job is small enough that skipping it never feels worth it.

How do I grow sprouts, start to finish?

Measure your seed into the sprouter with the stainless steel spoon. Cover with water and soak, usually six to eight hours for leafy seeds and longer for legumes. Check your seed bag or the product page for the specific seed, since soak time is the one thing that changes seed to seed.

Then rinse and drain twice a day, morning and evening, for the next three to five days (depending on the seed). About a minute each time, as easy as brushing your teeth! The sprouter does the rest: it holds the angle for you, so water drains out completely and air flows perfectly for the best growing conditions.

When the sprouts fill the jar, harvest. That is the whole process.

No soil, no sun, no green thumb required!

Watch this video

How much dry seed do I use?

In our sprouter, about a quarter cup for leafy seeds like broccoli, salad mix, alfalfa and clover. About one cup for legumes like lentils, green peas, mung beans and protein mix.

Seed expands a lot more than people expect. A quarter cup of broccoli seed fills the sprouter completely.

How do I know when they are ready?

When the sprouter is full, they are ready. More precisely, you are looking for white tails anywhere from a quarter inch to three inches depending on the seed.

You can also just taste them as they grow. Wash your hands, rinse a few, and decide for yourself. Flavor shifts day to day and there is no single right answer.

How do I harvest?

Rinse them well. This washes off the biofilm that builds up during growing, which helps them last longer.

Remove the seed hulls if you want. Optional, but it buys you a couple of extra days of shelf life.

Dry them. This is the step people skip and then wonder why their sprouts went slimy. A salad spinner is the best tool for it, and it doubles as your storage container.

How do I store them, and how long do they last?

Refrigerated and properly dried, five to seven days. Store them loosely in something with a bit of airflow. A salad spinner with the lid resting on top works well, and so does any clean container that does not compress them.

The container matters less than two things: they need to be dry going in, and they need to be cold.

Does my kitchen need to be a certain temperature?

71 to 76°F is the sweet spot. Sprouts grow noticeably slower when it's too hot or too cold, and a kitchen in the mid sixties can take twice as long to produce the same harvest.

Nothing is wrong if your batch is slow. It's almost always temperature.

Do I need to sanitize my seeds?

No, and we generally suggest you do not. Sanitizing before growing tends to reduce germination, which means a thinner harvest.

If you would rather take the extra step, a quick vinegar and water rinse at harvest gives you most of the reassurance without hurting your crop. If you are pregnant, nursing, or immunocompromised, this is worth a conversation with your doctor.

What if I go away for a few days?

Harvest before you leave if the batch is close, and refrigerate. Sprouts hold five to seven days in the fridge, so a short trip is not a problem.

If the batch is only a day or two in, refrigerating slows things down considerably. It is not ideal, but it is better than leaving them unrinsed on the counter.

The simplest answer is to start your next batch when you get back. Nothing is lost by waiting.

Why eat sprouts at all?

A dry seed is a whole plant in storage. Germination wakes it up, and the seed starts building: vitamins it did not have while dry, protein your body can absorb more easily, and minerals it had locked away.

You also eat them hours from harvest rather than days from a truck, which matters because some nutrients degrade meaningfully during storage and transport.

And you know exactly what is in them, because nothing is. Seeds, water, and you.

What is sulforaphane?

Sulforaphane is a compound your body makes when you eat cruciferous vegetables, and broccoli sprouts are one of the richest sources of the precursor it comes from.

It is one of the most studied plant compounds in nutrition science, with more than 25 years of peer-reviewed research and over fifty human clinical trials behind it. Researchers are interested in it because of how it works: rather than acting as an antioxidant itself, it activates a cellular pathway that prompts your body to produce its own protective enzymes.

How much more sulforaphane do sprouts have than regular broccoli?

Broccoli sprouts can contain up to 100 times more glucoraphanin, the precursor to sulforaphane, than mature broccoli. The published range runs from about 10 to 100 times depending on the variety, which is why we harvest at day three when levels peak.

That finding came out of Johns Hopkins in 1997 and it is the reason the entire broccoli sprout category exists.

What makes fresh sprouts different from a sulforaphane supplement?

A fresh sprout carries two things in the same bite: glucoraphanin, and myrosinase, the enzyme that converts it. Research has found that when active myrosinase is present, sulforaphane bioavailability is roughly three to four times higher than when the conversion is left to gut bacteria alone.

A capsule usually delivers an isolated compound without that enzyme. Fresh sprouts deliver the whole system, plus the fiber, vitamins and co-factors that come with actual food. It also costs a fraction as much per serving.

What is the difference between your Organic Broccoli and your High-Sulforaphane Broccoli?

Glucoraphanin content, and the difference is large. Our standard Organic Broccoli tests at roughly 35 μmol per gram. Our High-Sulforaphane Broccoli tests at 107 μmol per gram, third-party verified, which is about three times the competitive average we measured.

That difference comes from genetics. Glucoraphanin levels in broccoli seed are determined mostly by the variety, so the seed you start with decides most of the outcome. Most broccoli seed sold for sprouting was bred for farm yield rather than nutrition, and when we tested competitor seed, one sample came back with none at all.

Both are good seeds. If sulforaphane is why you are here, the high-sulforaphane one is the reason we exist.

How did you get the levels that high? Is this a GMO?

Selective breeding over dozens of crop cycles, the same way every food crop has been improved for thousands of years. No genetic modification anywhere in the process.

The seeds are certified organic, which by definition means non-GMO.

Are your seeds organic and non-GMO?

Every seed we sell is certified organic by Oregon Tilth, and organic certification means non-GMO by definition. Every lot is also pathogen-tested for E. coli, Salmonella and Listeria, and tested for germination rate before it ships.

What is SproutArmor?

SproutArmor is our proprietary seed treatment that adds an extra layer of care before seeds ever reach your counter. It is one part of a broader food safety program built around growing with confidence at home.

Are sprouts safe to eat?

Yes, when they are grown responsibly, and this has been studied properly rather than just asserted. A 2023 peer-reviewed review co-authored by Dr. Jed Fahey of Johns Hopkins and our founder Doug Evans examined more than two decades of foodborne illness surveillance and concluded that responsibly produced sprouts are both highly nutritious and very safe, with only a very small fraction of foodborne illness attributable to them.

On our end, every seed lot is pathogen-tested before it ships and protected by SproutArmor. On yours, the sprouter is engineered with the airflow and drainage that DIY methods lack, which are the two things that actually go wrong.

Can I just buy seeds at the grocery store or a garden center?

Only if they are labeled specifically for sprouting. Seeds sold for planting or for cooking move through a completely different supply chain, are not tested to the same standard, and are not intended to be eaten raw.

Sprouting seed from a reputable source is pathogen-tested and germination-tested. That is the whole difference, and it is the difference that matters when you are eating it uncooked.

How many servings are in a bag of seeds?

For leafy seeds, an 8 oz bag gives you about 5 and a half full harvests, and each harvest is roughly 6 to 7 servings. So somewhere around 35 servings per bag.

That works out to pennies per serving, which is a fraction of what the same amount of fresh sprouts costs at a grocery store, when you can find them at all.

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El libro del brote

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