THE STARTER KIT SPROUTING SYSTEM
THE STARTER KIT SPROUTING SYSTEM
Purpose-built sprouter and organic seeds. Nothing to figure out.
Purpose-built sprouter and organic seeds. Nothing to figure out.
Seed to plate in 5 days – guaranteed
Seed to plate in 5 days – guaranteed
Grow the world's freshest, most nutrient-dense vegetables.
Grow the world's freshest, most
nutrient-dense vegetables.
No soil, no sunlight, no green thumb. A two-minute rinse each day is the whole routine. If you can make coffee, you can grow this.
No label to decode, no mystery ingredients, no supply chain to trust. You grew it, so you know. Real control over what goes into your body.
Not weeks, not a season. Start today and you're eating your first harvest by the end of the week. Fast enough that the habit actually sticks.
A few dollars of seeds yields harvest after harvest, right on your counter. Less per serving than the sprouts or produce at the store, and fresher than anything that traveled to get there.
Custom designed from the countertop up for sprouting.
Custom designed from
the countertop up for sprouting.
Stainless
steel filter
100%
drainage
Optimal
airflow
12 seed
varieties
Thick-walled glass
Patented design
Eco-friendly
Dishwasher safe
Mason jars serve a lot of purposes, but they're not optimized for sprouting. Our sprouter uses a wide-mouth 304 stainless steel filter for optimal airflow and drainage. No plastic ever touches your homegrown food.
The angled base holds the jar at the exact pitch sprouts need. Water leaves completely after every rinse — the single biggest factor in avoiding spoilage.
Thick-walled glass and a vented lid keep air moving around the crop, so sprouts grow evenly from the first rinse to harvest day.
Broccoli, radish, lentil, chickpea and more. Every lot is germination-tested and protected by SproutArmor™, so what you plant is what you harvest. All certified organic and non-GMO.
As seen on:
As seen on:
All for a fraction of the grocery store price.
No soil, no sunlight, no garden, no green thumb required.
Using the scooper, add seeds to a jar, cover with water, and soak for 8-10hrs.
Rinse and drain the seeds twice daily. Watch sprouts emerge in 2–5 days.
Once sprouts reach 1–3 inches, rinse, dry, and enjoy fresh in meals.
Using the scooper, add seeds to a jar, cover with water, and soak for 8-10hrs.
How to sprout
Watch the 3 min video
Thirty years ago I started sprouting and never stopped. I wrote The Sprout Book because I believed anyone could do this, then built the sprouter because the tools kept failing people who tried.
Thirty years ago I started sprouting and never stopped. I wrote The Sprout Book because I believed anyone could do this, then built the sprouter because the tools kept failing people who tried.
No land, no sunlight, no experience. A couple minutes a day on your own counter. Let's grow!
No land, no sunlight, no experience. A couple minutes a day on your own counter. Let's grow!
Seed refills ship monthly at 10% off.
Seed refills ship monthly at 10% off.
The Sprouter
Purpose-built for countertop sprouting
25% off
Your Choice of Seeds
Choose from 12+ varieties
25% off first pouch
Stainless Steel Scooper
For easy measuring
Free
$12.99
Sprouting App
Track all of your grows
Free
$6.99
Seed to plate in 5 days – guaranteed
“I've been germinating seeds for 40 years for myself and the parrots I used to have. This system is brilliant. Very similar to the method I was using with Mason jars but much better! Much larger capacity, too! VERY happy with this sprouting kit!”
The Sprouter
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“These sprouts are some of the best I've ever tasted - raw, in salads, in sandwiches, etc. Great taste is one thing; the high Glucoraphanin content makes even more nutritious. Thanks Sprouting Company for perfect instructions on how to make them, too!”
Organic High-Sulforaphane Broccoli
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“I am extremely pleased with my first choice in purchasing the high-glucoraphanin salad mix. To me, it encompasses all I need in a sprouted mix. I love it so much I honestly don't feel drawn to sprouting any other. But I also know that is simply my opinion as I understand many people like to sprout multiple sprouts either at the same time or just to merely "switch it up." For me, this one is it. I love it so much and don't ever want to be without it. Thank you, Sprouting Company, for offering this most wonderful combination. I LOVE it! 💛🙌💫🌿🌸”
Organic High-Sulforaphane Salad Mix
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“Best sprouting jar I have ever used. It's really a sprouting system. The way the jar is shaped, It's easy to keep the seeds coating the inside of the jar, especially in the first two days when it's really important and it is substantial, it has a bit of weight to it, but I have arthritis and I have no trouble holding it because of the flat and round sides. It's wonderful and I just love the way it looks on the counter too bonus.”
The Sprouter
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THE SCIENCE OF SPROUTS
THE SCIENCE OF SPROUTS
That's not a metaphor. Two minutes a day and you can grow one of the most nutrient-dense foods on Earth right on your counter. Here's what the research says you're actually getting.
That's not a metaphor. Two minutes a day and you can grow one of the most nutrient-dense foods on Earth right on your counter. Here's what the research says you're actually getting.
The studies
Nutrient density is how much nutrition a food delivers relative to its calories. It is the reason a handful of sprouts and a handful of almonds are not interchangeable, even though both are healthy. Sprouts sit near the top of the scale because they are mostly water and cell structure, with very little starch or fat, and because a germinating seed concentrates its nutrition into a very small plant.
A cup of radish sprouts is roughly 16 calories and about 90 percent water. Broccoli sprouts run around 35 calories a cup while carrying more glucoraphanin than a serving of mature broccoli. Sprouted lentils are heavier at around 82 calories per 8 oz, and deliver 7g of plant protein for it. Different seeds solve different problems, and none of them cost you much of a meal.
Eating better usually fails on effort, not intention. Nutrient density is what makes a small, repeatable habit worth doing. You are not replacing a meal or adding a supplement routine. You are adding a handful of something to a plate you had already made, and getting a meaningful amount of nutrition for almost no caloric cost.
Calorie and nutrient values are drawn from USDA composition data for sprouted seeds. Glucoraphanin comparisons come from the broccoli sprout research cited in the tiles that follow.
Nutrient values vary by seed, harvest timing, and growing conditions. Figures reflect published composition data for sprouted seeds, not measurements of individual harvests.
The studies
Johns Hopkins researchers measured glucoraphanin across broccoli cultivars and across sprout ages. Three-day-old sprouts carried concentrations mature broccoli never reaches, with the published range running from 10 to 100 times depending on the variety. It is the paper that created the broccoli sprout category, and the reason we harvest at day three.
Fahey JW, Zhang Y, Talalay P. Broccoli sprouts: an exceptionally rich source of inducers of enzymes that protect against chemical carcinogens. PNAS 1997;94(19):10367-10372.
Glucoraphanin only becomes sulforaphane when it meets an enzyme called myrosinase. A fresh sprout carries both in the same bite. When researchers compared the two situations, sulforaphane bioavailability was roughly three to four times higher with active myrosinase present than when the conversion was left to gut bacteria alone.
Fahey JW, Holtzclaw WD, Wehage SL, Wade KL, Stephenson KK, Talalay P. Sulforaphane bioavailability from glucoraphanin-rich broccoli: control by active endogenous myrosinase. PLOS ONE 2015;10(11):e0140963.
Most antioxidants get used up as they work. Sulforaphane works further upstream, switching on a cellular pathway that prompts your body to produce its own protective enzymes. Those keep working after the compound itself is gone.
Fahey JW, Talalay P. Antioxidant functions of sulforaphane: a potent inducer of phase 2 detoxication enzymes. Food and Chemical Toxicology 1999;37(9-10):973-979.
Forty adults ate 30 grams of fresh broccoli sprouts a day for ten weeks as part of an ordinary diet. Two markers researchers use to track inflammation, IL-6 and CRP, both declined across the period, and part of the change held for weeks after they stopped. This is one of more than fifty human trials on sulforaphane conducted since 1997.
Lopez-Chillon MT, Carazo-Diaz C, Prieto-Merino D, Zafrilla P, Moreno DA, Villano D. Effects of long-term consumption of broccoli sprouts on inflammatory markers in overweight subjects. Clinical Nutrition 2019;38(2):745-752.
Refers to the body's own antioxidant and cellular defense processes. Studies referenced examine sulforaphane and broccoli sprouts generally, not The Sprouting Company products specifically.
The studies
Researchers tracked vitamin C through mung bean germination under different light conditions. Three days into constant light, vitamin C had reached 78 times the concentration present in the ungerminated seed. The seed was not storing the vitamin. It was making it.
The Effect of Light in Vitamin C Metabolism Regulation and Accumulation in Mung Bean (Vigna radiata) Germination. Plant Foods for Human Nutrition 2020. doi:10.1007/s11130-019-00787-x
A separate study followed mung beans and chickpeas across five days of sprouting. Ascorbic acid went from undetectable in the dry seed to a measurable quantity in both, with the larger gain in mung beans. The same pattern shows up across the legume literature: dry seeds are effectively vitamin C free, and sprouts are not.
Masood T, Shah HU, Zeb A. Effect of sprouting time on proximate composition and ascorbic acid level of mung bean (Vigna radiata L.) and chickpea (Cicer arietinum L.) seeds. Journal of Animal and Plant Sciences 2014;24(3):850-859.
Vitamin C rises sharply through the first three days of germination and then begins to fall. The harvest window is not arbitrary. It is when the seed has finished building and has not yet started spending.
Wei Y, Wang X, Shao X, Xu F, Wang H. Food Science and Nutrition 2019;7(12). doi:10.1002/fsn3.1269
Vitamin C content varies by seed type, light exposure, and harvest timing. Figures reflect the studies cited, not measurements of The Sprouting Company products.
The studies
A 2025 study germinated chickpeas, peas, mung beans, and lentils and measured phytic acid falling by as much as 75 percent. Trypsin inhibitors, the compounds that interfere with protein digestion, fell alongside it. Phytic acid is what binds minerals like iron and zinc inside the seed, so removing it changes how much you absorb.
Yılmaz Tuncel N, et al. Food Science and Nutrition 2025. doi:10.1002/fsn3.70103
A review of sprouting across cereals and legumes found that germination reduces phytate and improves the bioaccessibility of the minerals it was holding.
Elliott, et al. Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes? Nutrition Bulletin 2022. doi:10.1111/nbu.12549
When researchers digested sprouted lentils in the lab, free amino acids and peptides appeared faster than from the dry seed. The protein was being broken down more readily, which is the mechanism behind why sprouted legumes sit easier than cooked ones.
Bautista-Exposito S, Vandenberg A, Penas E, Frias J, Martinez-Villaluenga C. Frontiers in Plant Science 2021;12:754287.
Studies referenced examine sprouted legumes generally, not The Sprouting Company products specifically.
The studies
Researchers assayed eleven types of packaged salad leaf and stored them at refrigerator temperature. Across ten days, the leaves lost between 35 and 86 percent of their ascorbate. Washing made it worse, particularly with mechanical agitation, and the degradation pathway pointed to oxidative stress from handling.
Novel insights into ascorbate retention and degradation during the washing and post-harvest storage of spinach and other salad leaves. Food Chemistry 2017. Dewhirst RA, Clarkson GJJ, et al.
In the same work, mature spinach retained only about 10 percent of its starting vitamin C after ten days, while younger juvenile leaves held roughly 30 percent. Age at harvest and time since harvest compound each other.
Same reference as above.
Earlier work on baby spinach found that ascorbic acid declined faster at higher storage temperatures, and that leaves harvested younger started with more of it. Both findings favor eating a plant that is days old and was never stored at all.
Bergquist SÅM, Gertsson UE, Olsson ME. Influence of growth stage and postharvest storage on ascorbic acid and carotenoid content and visual quality of baby spinach. Journal of the Science of Food and Agriculture 2006;86:346-355. doi:10.1002/jsfa.2373
Figures reflect the salad leaves measured in the cited research. Loss varies by crop, handling, and storage conditions.
SCIENTIFIC ADVISOR
HEAD OF SCIENTIFIC ADVISORY
Dr. Jed Fahey, ScD
Dr. Jed Fahey, ScD
Graduate from Johns Hopkins School of Medicine and author of 100+ peer-reviewed papers on cruciferous vegetables.
Graduate from Johns Hopkins School of Medicine and author of 100+ peer-reviewed papers on cruciferous vegetables.
“Three-day-old broccoli sprouts contain up to 100 times more glucoraphanin than mature broccoli, gram for gram. The finding has been replicated for decades.”
“Three-day-old broccoli sprouts contain up to 100 times more glucoraphanin than mature broccoli, gram for gram. The finding has been replicated for decades.”
Our high-sulforaphane broccoli seed is exclusive to The Sprouting Company – you won't find it anywhere else.
Our high-sulforaphane broccoli seed is exclusive to The Sprouting Company – you won't find it anywhere else.
The sulforaphane of the competitive average we tested.
The sulforaphane of the competitive average we tested.
of glucoraphanin/g — the precursor to sulforaphane.
of glucoraphanin/g — the precursor to sulforaphane.
our proprietary treatment that adds an extra layer of care before seeds ever reach your counter, so you can grow with confidence at home.
our proprietary treatment that adds an extra layer of care before seeds ever reach your counter, so you can grow with confidence at home.
Curated system, designed by Doug Evans to verify origin, germination rate, yield, and more.
Curated system, designed by Doug Evans to verify origin, germination rate, yield, and more.
*High-Sulforaphane Seeds only
*High-Sulforaphane Seeds only
SproutArmor™ works by adding an extra layer of care before seeds ever reach your counter. It's one part of a broader food safety program built around growing with confidence at home.
Our high-sulforaphane broccoli seed is exclusive to The Sprouting Company – you won't find it anywhere else.
Our high-sulforaphane broccoli seed is exclusive to The Sprouting Company – you won't find it anywhere else.
The world's first high-capacity all-in-one device, designed for countertop sprouting.
The world's first high-capacity all-in-one device, designed for countertop sprouting.
"Sprouts do not ask you to change your diet. They slot into whatever you are already eating, at a cost almost nothing else in nutrition can match."
Shop HS Broccoli
"Love how thoughtfully designed this is—the glass jar drains easily, looks beautiful on my counter, and makes sprouting something I actually stick with. My favorites are broccoli sprouts for their slightly peppery bite and lentil sprouts for their heartiness—they add the best texture to bowls and salads."
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"I am amazed at how easy The Sprouting Company makes it to add this incredibly nutritious food to my diet!"
Shop HS Broccoli
"I spent twenty years traveling to far off places hunting for the world's most nutrient dense foods. One of the best of them grows on your kitchen counter in five days."
Shop HS Broccoli
"Even in cold climates, I can enjoy fresh longevity promoting sprouts year around by growing a low maintenance bounty on my countertop."
Shop HS Broccoli
"I consider sprouts one of the top 5 healthiest foods on the planet. I eat a huge salad every single day, and sprouts are one of my favorite ways to really elevate the nutrition. I especially love using broccoli sprouts because they're packed with some very powerful, health-promoting plant compounds."
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"Greens are likely the most powerful food you can eat to extend your health and prolong your life span. This healing power is even more concentrated in young vegetables, sprouts, and microgreens. These tiny powerhouses are nature's most concentrated source of disease-fighting nutrients."
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"My nutritional approach is not Doug's. I eat a lot of steak, chicken and fish. Sprouts are still a staple in my kitchen, because nothing else I can grow in five days delivers what they deliver."
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"Most antioxidants you eat survive temporarily. Broccoli sprouts are different because the sulforaphane inside doesn't act as an antioxidant itself. It activates the genes that stimulate glutathione production (your body's master antioxidant). You're not borrowing protection for a few hours – you're activating an internal antioxidant manufacturing machine."
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"Sprouts are an instant dietary diet upgrade, in particular for those eating the standard American diet, but also for some of the better eaters who are still falling short on their intake of nutritionally dense, alive, and healing foods. There isn't a diet in America that wouldn't be better with a serving of sprouts. Sprouts are the new apple a day."
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"Broccoli sprouts are one of the most concentrated sources of sulforaphane we know of. Thirty years of research have shown that these tiny plants pack a remarkable protective effect that the mature vegetable simply cannot match."
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"As a private chef, I serve healthy and local food and it doesn't get more local than from sprout jar-to-table."
Shop HS Broccoli
"I love sprouts because they're fresh, powerful, and easy to add to your everyday routine. You can grow them at home, use them in almost any meal, and take a more active role in your own nutrition. That's what wellness is about to me: simple habits that help you become healthier over time."
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"I use sprouts daily, because eating living high vibrational food, makes me thrive and feel alive."
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"Sprouts are the only food still growing at the moment we eat them. To me, they represent life, vitality, and an incredibly powerful natural frequency. I eat fresh sprouts every single day and consider them one of the foundations of exceptional health. Absolutely essential."
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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.
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.
days, not weeks.
