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HS Broccoli
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HS Salad Mix
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オーガニックプロテインミックス
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Seed to plate in 5 days. If you don't, we'll make it right within 30 days of purchase.
The most studied sprout in nutrition science, and the most nutritious broccoli sprouting seed in the world.
Our high-sulforaphane broccoli is selectively bred and independently tested at 3x the sulforaphane of generic broccoli seed, and up to 100x more glucoraphanin than the mature broccoli in the produce aisle. Here is what makes a fresh sprout different from a capsule: when you chew it, glucoraphanin meets an enzyme called myrosinase and becomes sulforaphane right there in your mouth. Supplements sell you an isolated version that starts degrading the day it is bottled. You grow the real thing on your counter in a week, for pennies a serving.
Mild, fresh, faintly peppery. It disappears into a smoothie and holds its own on toast.
The mix most people end up eating every day.
Our high-sulforaphane broccoli grown alongside alfalfa, radish, mung beans, and green lentils, so one harvest gives you peppery bite, tender greens, and hearty crunch all at once. It is the answer to the problem nobody warns you about with sprouting: broccoli alone gets repetitive by week three. This does not.
Add a cup to a salad, a sandwich, a taco, or a bowl without changing anything else about the meal.
Contains (organic): alfalfa, high-sulforaphane broccoli, radish, mung beans, green lentils. Blend may vary based on seed availability. Not available in Canada.
Three legumes, one harvest.
Lentils, mung beans, and peas growing together, so a single jar gives you whole food protein with real texture and a mild, nutty flavor that goes into anything. Ready in three to four days.
Sprouting does something to legumes that cooking does not. Germination breaks down phytic acid and improves protein digestibility, which is why sprouted beans sit easier than cooked ones for a lot of people. High in fiber, a source of iron and folate, and built for bowls, wraps, tacos, and soups.
Contains (organic): lentils, mung beans, yellow peas.
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.
Here's what makes it worth doing. A seed is a whole plant, dormant, waiting. Germination wakes it up, and the seed starts building: vitamins it didn't have while it was dry, protein your body can use more easily, minerals it was holding back. Gram for gram, sprouts are some of the most nutrient-dense food on the planet, full stop.
You eat it at peak. Hours from harvest, not days from a truck, before a single nutrient has had time to fade. And you'll never wonder what's in it, because nothing is. Seeds, water, and you.
The vessel is soda-lime glass, the same glass used in Pyrex. The filter is 304 stainless steel. Those are the only two surfaces your sprouts ever touch.
The base and stand are recycled ABS and HDPE, contain no PFAS, and never contact your food.
Is it dishwasher safe? Yes.
4.9/5 average rating In 105K+ kitchens 1.1 million pounds grown
No code needed. They stack and add themselves at checkout. Based on your order total after discounts.
The Sprouting Cookbook ebook
Free, normally $15.99100+ recipes by chefs Mario Fabbri and Francesca Nardelli. In your inbox at checkout, with every order.
Organic Clover seeds, 8oz
Free, normally $17A full pouch is weeks of crops, not a sample. Comes with orders of $100 or more.
The Sprout Book
Free, normally $18.99A national bestseller by Doug Evans, with a foreword by Joel Fuhrman, M.D. Comes with orders of $200 or more. Ships separately, in about a week.
$30 gift card
Free, normally $30No expiration. Emailed when your order ships. Comes with orders of $300 or more.
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
Discover the benefits of High-Sulforaphane Broccoli, the most nutritious broccoli sprouting seed in the world, only at The Sprouting Company.
Discover the benefits of High-Sulforaphane Broccoli, the most nutritious broccoli sprouting seed in the world, only at The Sprouting Company.
Certified organic
Third-party verified
Non-GMO
Protected by SproutArmor™
Designed for the TSC Sprouter
Selectively bred for nutrition
The studies
Glucoraphanin content in broccoli seed is determined mostly by genetics, not by how it is grown. Which seed you start with decides what you end up eating.
Farnham MW, Stephenson KK, Fahey JW. Glucoraphanin level in broccoli seed is largely determined by genotype. HortScience 2005;40(1):50-53.
Glucoraphanin is the precursor. Your body converts it to sulforaphane when you chew fresh sprouts, using an enzyme the sprout carries with it.
Fahey JW, Holtzclaw WD, Wehage SL, Wade KL, Stephenson KK, Talalay P. PLOS ONE 2015;10(11):e0140963.
*3x the sulforaphane precursor of the competitive average we tested. Third-party verified, results on file.
The studies
Johns Hopkins researchers found broccoli sprouts carry glucoraphanin at concentrations mature broccoli never reaches, with the published range running from 10 to 100 times depending on variety. It is why 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.
A later review from the same group mapped how variety, form, and dose change what actually reaches you, and why sprouts sit at the top of that range.
Yagishita Y, Fahey JW, Dinkova-Kostova AT, Kensler TW. Molecules 2019;24(19):3593.
*Compared with mature broccoli. Published range is 10 to 100 times depending on cultivar.
The studies
Most antioxidants get used up as they work. Sulforaphane works differently. It switches on a cellular pathway that prompts your body to produce its own protective enzymes, which keep working after the compound itself is gone.
Fahey JW, Talalay P. Food and Chemical Toxicology 1999;37(9-10):973-979.
Researchers call that pathway Keap1-Nrf2. Sulforaphane is one of the most potent known dietary activators of it.
Dinkova-Kostova AT, Fahey JW, Kostov RV, Kensler TW. Trends in Food Science and Technology 2017;69(B):257-269.
In a Johns Hopkins study, broccoli sprout extract applied to human skin measurably raised those protective enzymes and reduced the skin reddening response to UV. A skin study rather than a diet study, but a clear look at the mechanism working in a person.
Talalay P, Fahey JW, Healy ZR, Wehage SL, Benedict AL, Min C, Dinkova-Kostova AT. PNAS 2007;104(44):17500-17505.
*Refers to the body's own antioxidant and cellular defense processes. Not intended to diagnose, treat, cure, or prevent any disease.
The studies
Forty adults ate 30 grams of fresh broccoli sprouts a day for ten weeks as part of a normal diet. Two markers researchers use to track inflammation, IL-6 and CRP, both declined over the period, and part of the change held for weeks after they stopped.
Lopez-Chillon MT, Carazo-Diaz C, Prieto-Merino D, Zafrilla P, Moreno DA, Villano D. Clinical Nutrition 2019;38(2):745-752.
Twelve healthy adults ate 100 grams of fresh sprouts daily for a week. Researchers recorded changes in lipid and oxidative stress markers.
Murashima M, Watanabe S, Zhuo XG, Uehara M, Kurashige A. BioFactors 2004;22(1-4):271-275.
In a placebo-controlled trial in Qidong, China, participants drinking a broccoli sprout beverage cleared measurably more benzene and acrolein, two airborne pollutants, than those on placebo. A follow-up trial confirmed the effect scaled with dose.
Egner PA, Chen JG, Zarth AT, et al. Cancer Prevention Research 2014;7(8):813-823.
These are three of more than fifty human trials on sulforaphane conducted since 1997.
*Studies referenced examine sulforaphane and broccoli sprouts generally, not The Sprouting Company products specifically.
The studies
When glucoraphanin arrives with active myrosinase in the same bite, sulforaphane bioavailability was roughly three to four times higher than when conversion was left to gut bacteria alone.
Fahey JW, Holtzclaw WD, Wehage SL, Wade KL, Stephenson KK, Talalay P. PLOS ONE 2015;10(11):e0140963.
A 2025 trial found the people who responded to a broccoli sprout extract had more of a specific gut bacterial gene needed to make that conversion, and the gene abundance tracked with sulforaphane in their blood. If your microbiome has to do the work, your result depends on your microbiome. A fresh sprout does not ask it to.
Dwibedi C, Axelsson AS, Abrahamsson B, Fahey JW, et al. Nature Microbiology 2025.
The form sulforaphane arrives in, whether sprouts, beverage, extract, or tablet, meaningfully changes how much reaches the body.
Yagishita Y, Fahey JW, Dinkova-Kostova AT, Kensler TW. Molecules 2019;24(19):3593.
*Comparison refers to glucoraphanin with and without active myrosinase, as measured in the cited research.
The studies
Dr. Jed Fahey of Johns Hopkins and TSC founder Doug Evans reviewed more than two decades of foodborne illness surveillance and concluded that sprouts are both highly nutritious and very safe when responsibly produced, with only a very small fraction of foodborne illness attributable to them.
Fahey JW, Smilovitz Burak J, Evans D. Sprout microbial safety: a reappraisal after a quarter-century. Food Frontiers 2023;4(1):318-324.
Every seed is protected by SproutArmor™, our proprietary treatment that adds 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.
Every TSC seed lot is also pathogen-tested for E. coli and Salmonella before it ships. And the sprouter itself is engineered with airflow and drainage that remove the two conditions DIY methods fail on.
*Review of published surveillance data. Individual results depend on seed source and growing practice. SproutArmor™ is a trademark of Wova Labs, Inc.
Discover the benefits of High-Sulforaphane Salad Mix, built around the most nutritious broccoli sprouting seed in the world, only at The Sprouting Company.
Discover the benefits of High-Sulforaphane Salad Mix, built around the most nutritious broccoli sprouting seed in the world, only at The Sprouting Company.
Certified organic
Third-party verified
Non-GMO
Protected by SproutArmor™
Designed for the TSC Sprouter
Selectively bred for nutrition
The studies
Glucoraphanin content in broccoli seed is determined mostly by genetics, not by how it is grown. Which seed you start with decides what you end up eating.
Farnham MW, Stephenson KK, Fahey JW. Glucoraphanin level in broccoli seed is largely determined by genotype. HortScience 2005;40(1):50-53.
Glucoraphanin is the precursor. Your body converts it to sulforaphane when you chew fresh sprouts, using an enzyme the sprout carries with it.
Fahey JW, Holtzclaw WD, Wehage SL, Wade KL, Stephenson KK, Talalay P. PLOS ONE 2015;10(11):e0140963.
*3x the sulforaphane precursor of the competitive average we tested, measured in the High-Sulforaphane Broccoli seed included in this blend. Third-party verified, results on file.
The studies
Johns Hopkins researchers found broccoli sprouts carry glucoraphanin at concentrations mature broccoli never reaches, with the published range running from 10 to 100 times depending on variety. It is why 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.
A later review from the same group mapped how variety, form, and dose change what actually reaches you, and why sprouts sit at the top of that range.
Yagishita Y, Fahey JW, Dinkova-Kostova AT, Kensler TW. Molecules 2019;24(19):3593.
*Compared with mature broccoli, and referring to the High-Sulforaphane Broccoli seed included in this blend.
The studies
Most antioxidants get used up as they work. Sulforaphane works differently. It switches on a cellular pathway that prompts your body to produce its own protective enzymes, which keep working after the compound itself is gone.
Fahey JW, Talalay P. Food and Chemical Toxicology 1999;37(9-10):973-979.
Researchers call that pathway Keap1-Nrf2. Sulforaphane is one of the most potent known dietary activators of it.
Dinkova-Kostova AT, Fahey JW, Kostov RV, Kensler TW. Trends in Food Science and Technology 2017;69(B):257-269.
In a Johns Hopkins study, broccoli sprout extract applied to human skin measurably raised those protective enzymes and reduced the skin reddening response to UV. A skin study rather than a diet study, but a clear look at the mechanism working in a person.
Talalay P, Fahey JW, Healy ZR, Wehage SL, Benedict AL, Min C, Dinkova-Kostova AT. PNAS 2007;104(44):17500-17505.
*Refers to the body's own antioxidant and cellular defense processes. Not intended to diagnose, treat, cure, or prevent any disease.
The studies
Forty adults ate 30 grams of fresh broccoli sprouts a day for ten weeks as part of a normal diet. Two markers researchers use to track inflammation, IL-6 and CRP, both declined over the period, and part of the change held for weeks after they stopped.
Lopez-Chillon MT, Carazo-Diaz C, Prieto-Merino D, Zafrilla P, Moreno DA, Villano D. Clinical Nutrition 2019;38(2):745-752.
Twelve healthy adults ate 100 grams of fresh sprouts daily for a week. Researchers recorded changes in lipid and oxidative stress markers.
Murashima M, Watanabe S, Zhuo XG, Uehara M, Kurashige A. BioFactors 2004;22(1-4):271-275.
In a placebo-controlled trial in Qidong, China, participants drinking a broccoli sprout beverage cleared measurably more benzene and acrolein, two airborne pollutants, than those on placebo. A follow-up trial confirmed the effect scaled with dose.
Egner PA, Chen JG, Zarth AT, et al. Cancer Prevention Research 2014;7(8):813-823.
These are three of more than fifty human trials on sulforaphane conducted since 1997.
*Studies referenced examine sulforaphane and broccoli sprouts generally, not The Sprouting Company products specifically.
The studies
When glucoraphanin arrives with active myrosinase in the same bite, sulforaphane bioavailability was roughly three to four times higher than when conversion was left to gut bacteria alone.
Fahey JW, Holtzclaw WD, Wehage SL, Wade KL, Stephenson KK, Talalay P. PLOS ONE 2015;10(11):e0140963.
A 2025 trial found the people who responded to a broccoli sprout extract had more of a specific gut bacterial gene needed to make that conversion, and the gene abundance tracked with sulforaphane in their blood. If your microbiome has to do the work, your result depends on your microbiome. A fresh sprout does not ask it to.
Dwibedi C, Axelsson AS, Abrahamsson B, Fahey JW, et al. Nature Microbiology 2025.
The form sulforaphane arrives in, whether sprouts, beverage, extract, or tablet, meaningfully changes how much reaches the body.
Yagishita Y, Fahey JW, Dinkova-Kostova AT, Kensler TW. Molecules 2019;24(19):3593.
*Comparison refers to glucoraphanin with and without active myrosinase, as measured in the cited research.
The studies
Dr. Jed Fahey of Johns Hopkins and TSC founder Doug Evans reviewed more than two decades of foodborne illness surveillance and concluded that sprouts are both highly nutritious and very safe when responsibly produced, with only a very small fraction of foodborne illness attributable to them.
Fahey JW, Smilovitz Burak J, Evans D. Sprout microbial safety: a reappraisal after a quarter-century. Food Frontiers 2023;4(1):318-324.
Every seed is protected by SproutArmor™, our proprietary treatment that adds 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.
Every TSC seed lot is also pathogen-tested for E. coli and Salmonella before it ships. And the sprouter itself is engineered with airflow and drainage that remove the two conditions DIY methods fail on.
*Review of published surveillance data. Individual results depend on seed source and growing practice. SproutArmor™ is a trademark of Wova Labs, Inc.
The studies
Radish sprouts produce sulforaphene, an isothiocyanate from the same family as the sulforaphane in broccoli sprouts. One comparative analysis measured it at concentrations well above those found in broccoli sprouts.
Hashimoto M, et al. 2024. PubMed 38597802.
The form a cruciferous compound arrives in, and the variety it comes from, meaningfully change what reaches the body. Growing five sprouts together in one jar covers more of that range than growing one.
Yagishita Y, Fahey JW, Dinkova-Kostova AT, Kensler TW. Molecules 2019;24(19):3593.
*Sulforaphene research is younger and less replicated than sulforaphane research. The comparison reflects a single published analysis.
Three legumes, one harvest, and protein in the form your body handles best.
Three legumes, one harvest, and protein in the form your body handles best.
Whole food protein from three legumes
Lentils, mung beans, and peas deliver protein alongside the fiber, minerals, and co-factors that come with the whole plant. A powder gives you the isolate and discards the rest.
Easier to digest than cooked legumes
Germination reduces phytic acid and improves protein digestibility. This is the version of beans that works for people who gave up on beans.
Iron and folate
Iron is what your body uses to carry oxygen through the blood. Folate supports cell division and red blood cell formation.
Supports muscle repair and growth
Protein supplies the amino acids your body rebuilds muscle and tissue with. Three sprouted legumes deliver a broader amino acid profile together than any one of them does alone.
Supports heart health and healthy digestion
Fiber does both jobs at once, and sprouted legumes are dense with it. No cholesterol, because plants do not contain any.
Certified organic
Third-party verified
Non-GMO
Protected by SproutArmor™
Designed for the TSC Sprouter
Selectively bred for nutrition
Every order gets The Sprouting Cookbook ebook, 100+ recipes, by email at checkout. Orders of $100 or more after discounts also get a full 8oz pouch of Organic Clover seeds (Oct 29 to Nov 8) or the new Always Be Growing tote (Nov 18 to Dec 1). $200 adds The Sprout Book and $300 adds a $30 gift card with no expiration. The gifts stack and add themselves at checkout, no code, with or without a subscription.
Choose Subscribe and Save and your first order is 25% off, with fresh seeds arriving on the schedule you set. After the first order you are only paying for seeds, not the kit, at 10% off.
It is self-service and takes a few seconds. Click Account at the top of the site, sign in with the email on your subscription, and pause, skip, swap seeds or cancel right from the dashboard.
The most common thing we hear from customers is that they wish they had another one. With one sprouter you harvest, then start again, which means fresh sprouts about once a week. With two you stagger them, so you are harvesting one while the next is already growing.
If you are subscribing, that is why. Subscription already carries 25% off, so codes do not stack on top of it.
About sprouting
You can, and plenty of people start there. Our founder once sprouted in a sock to prove a point. It worked.
The reason most people quit DIY sprouting is that mason jars fail at the two things that matter. The neck traps water, which is how mold starts, and the mouth is narrow, which limits airflow and makes harvesting awkward. Our sprouter has straight walls that drain completely and a mouth 125% wider than a wide-mouth mason jar. Both are patented.
There is also what your food touches. Sprouts in our sprouter contact only glass and stainless steel, never plastic. And it holds enough to grow food rather than garnish.
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.
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.
First, this is fixable, and it is very rarely the seed. We have shipped tens of thousands of bags with fewer than three confirmed cases of bad seed.
Run through these four: Did you soak for the time on the bag? Is your growing area between 71 and 76°F? Did you sanitize before growing, which can prevent germination entirely? And are these sprouting-specific seeds rather than bulk bin seeds?
If you have checked all four and it still did not work, email us with what you found and we will make it right.
Yes.
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.
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.
Gift thresholds are measured on the order subtotal after discounts. Gifts stack; discounts do not. Early Black Friday runs Oct 29 to Nov 8. The $30 gift card is emailed when your order ships and does not expire. The Sprout Book ships separately, in about a week.
days, not weeks.
