Alfalfa and Clover
Alfalfa and clover produce fine, tender sprouts with a mild flavour. They are commonly used in sandwiches, wraps, salads and mixed sprout blends.
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Price range: $6.99 through $59.99 AUD incl gst Select options This product has multiple variants. The options may be chosen on the product page
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Price range: $6.99 through $39.99 AUD incl gst Select options This product has multiple variants. The options may be chosen on the product page
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Price range: $6.99 through $79.99 Select options This product has multiple variants. The options may be chosen on the product page
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Price range: $6.99 through $39.99 Select options This product has multiple variants. The options may be chosen on the product page
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Price range: $9.99 through $89.99 AUD incl gst Select options This product has multiple variants. The options may be chosen on the product page
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Price range: $6.99 through $29.99 AUD incl gst Select options This product has multiple variants. The options may be chosen on the product page
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Price range: $9.99 through $34.99 Select options This product has multiple variants. The options may be chosen on the product page
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Price range: $14.99 through $49.99 AUD incl gst Select options This product has multiple variants. The options may be chosen on the product page
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Sprouting seed buying guide
Choose the Right Sprouting Seeds
Sprouting seeds are grown without soil and harvested shortly after germination. The young shoot, seed and root are generally eaten together, making sprouts a quick and convenient crop that can be grown in jars, trays, bags or purpose-built sprouters.
Seedmart supplies sprouting seeds for households, cafés, restaurants, health food businesses and commercial sprout producers throughout Australia. Our range includes popular varieties such as broccoli, alfalfa, mung beans, radish, fenugreek, clover, lentils and peas, with packet and bulk quantities available across many products.
The best seeds for sprouting will depend on the flavour, texture, growing time, sprouting method and quantity you require.
Why Grow Sprouts?
Quick to Grow
Many sprouts are ready to harvest within approximately three to seven days.
Minimal Space
Sprouts can be grown on a kitchen bench without a garden, potting mix or large growing area.
Repeat Harvests
Short growing cycles make it practical to start fresh batches throughout the year.
Flavour and Texture
Choose from mild, nutty, sweet, peppery, spicy, crisp and aromatic sprouts.
Easy to Use
Add freshly harvested sprouts to salads, wraps, sandwiches, bowls and other meals.
Packet and Bulk Seed
Choose smaller packs for household sprouting or bulk seed for frequent and commercial production.
Sprouting Seeds for Different Growing Goals
Some sprouting seeds are selected for quick and reliable germination, while others are grown for flavour, texture, appearance or suitability for particular sprouting systems.
| Growing Goal | Recommended Varieties | Why Choose Them? |
|---|---|---|
| Easy for beginners | Alfalfa, broccoli, radish and mung beans | Popular varieties with straightforward growing methods and relatively quick development. |
| Fast-growing sprouts | Lentils, radish, mung beans and fenugreek | Useful when a short crop cycle and frequent harvests are priorities. |
| Mild flavour | Alfalfa, clover and broccoli | Gentle flavours that combine easily with salads, sandwiches and mixed sprouts. |
| Crisp texture | Mung beans, peas and lentils | Larger seeds generally produce more substantial sprouts with a firm texture. |
| Peppery or spicy flavour | Radish, mustard and rocket | Add a noticeable peppery or spicy character to meals and sprout mixes. |
| Distinctive flavour | Fenugreek, onion and garlic chives | Suitable for growers seeking stronger or more aromatic sprouts. |
| Mixed sprouting | Alfalfa, clover, broccoli and radish | Varieties with compatible growing habits may be combined to create varied flavour and texture. |
| High-volume production | Mung beans, alfalfa, broccoli and radish | Widely recognised varieties suited to repeated sowing and larger seed quantities. |
Choose Sprouting Seeds by Flavour and Texture
Broccoli
Broccoli sprouts have a fresh brassica flavour that is generally milder than mature broccoli. They are popular for household and regular sprouting.
Mung Beans
Mung beans produce thick, crunchy sprouts. They are commonly grown in specialised sprouters or containers that allow good drainage and expansion.
Radish
Radish sprouts develop a fresh peppery flavour and are useful for adding colour and noticeable heat to salads and sandwiches.
Lentils and Chickpeas
Sprouted lentils and chickpeas have a substantial texture and mild, earthy or nutty flavour.
Fenugreek
Fenugreek sprouts develop a distinctive aromatic flavour that may become stronger as the sprouts grow.
Popular Types of Sprouting Seeds
Broccoli Sprouting Seeds
Broccoli is one of the most widely grown sprouting varieties. The small seeds are generally grown in jars or sprouters and produce fine green sprouts with a mild brassica flavour.
Alfalfa Sprouting Seeds
Alfalfa produces fine, tender sprouts suitable for salads, sandwiches and mixed sprout blends. The seeds expand considerably during germination and require good airflow and drainage.
Mung Bean Sprouting Seeds
Mung beans produce thick, crisp shoots. They require more growing space than fine seeds and are commonly grown under pressure or weight to encourage substantial stems.
Radish Sprouting Seeds
Radish sprouts are fast-growing and develop a peppery flavour. Green and coloured varieties can also add visual contrast to mixed sprouts.
Fenugreek Sprouting Seeds
Fenugreek produces vigorous sprouts with a distinctive flavour. It is generally harvested young before the flavour becomes overly strong.
Clover Sprouting Seeds
Clover produces fine sprouts similar in appearance and growing habit to alfalfa. Its mild flavour makes it useful in salads and sprouting blends.
Lentils for Sprouting
Lentils germinate quickly and produce compact sprouts with a firm texture. They are generally harvested when the root has emerged and before long leafy growth develops.
Peas for Sprouting
Peas produce larger sprouts with a sweet, fresh flavour. They require more room than fine sprouting seeds and may also be grown for longer as pea shoots.
Typical Sprouting Times
Sprouting time varies according to the seed variety, room temperature, soaking period, rinse frequency, airflow and preferred harvest stage. The following periods are general guides only.
| Typical Harvest Period | Examples | General Characteristics |
|---|---|---|
| 2–4 days | Lentils, chickpeas and some peas | Larger seeds that may be eaten soon after a short root has developed. |
| 3–5 days | Radish, fenugreek, mustard and mung beans | Fast-growing sprouts that establish quickly under suitable conditions. |
| 3–6 days | Broccoli and other brassicas | Fine sprouts generally harvested after the shoots have expanded and begun to colour. |
| 4–7 days | Alfalfa and clover | Fine sprouts that require thorough draining and adequate airflow as the leaves develop. |
| 5–10 days | Onion, garlic chives and some aromatic varieties | Slower-growing seeds that may require additional time and careful moisture management. |
Growing periods are approximate. Check the individual product page for variety-specific soaking, rinsing and harvest guidance.
Sprouts vs Microgreens
Sprouts and microgreens can be grown from some of the same seed varieties, but they are produced and harvested differently.
| Sprouts | Microgreens |
|---|---|
| Usually grown without soil in jars, sprouters, bags or specialised equipment. | Usually grown in trays using soil, coco coir, fibre mats or another growing medium. |
| The shoot, seed and root are generally consumed together. | The stem and leaves are cut above the growing medium, leaving the seed and roots behind. |
| Usually harvested shortly after germination. | Usually harvested after the seed leaves open and the crop has developed colour and height. |
| Commonly ready within approximately three to seven days. | Commonly ready within approximately seven to 21 days. |
| Often grown largely without light until the final stage. | Require suitable light after germination to develop leaves and colour. |
| Require regular rinsing and complete drainage. | Require a growing medium or mat and careful irrigation. |
Looking for seeds to grow in trays? Browse our microgreen seeds range for varieties intended to be grown in a medium and harvested above the roots.
Choosing Seed Suitable for Sprouting
Seeds intended for edible sprout production should be selected carefully. Not every packet of garden seed is suitable for growing sprouts that will be eaten shortly after germination.
No Unsuitable Chemical Treatment
Use seed that has not been treated with fungicides, insecticides or other chemicals that make it unsuitable for edible sprout production.
Reliable Germination
Good germination is important because sprouting uses a high density of seed and the entire crop develops within a short period.
Seed Purity
Clean seed with minimal foreign material is easier to rinse, inspect and manage during the sprouting process.
Suitable Variety
Choose a species and variety commonly used for edible sprouts. Some garden plants should not be consumed at the sprout stage.
Do not assume that every vegetable seed is suitable for sprouting. Check the product description and treatment status before growing any seed for consumption as sprouts.
Packet and Bulk Sprouting Seeds
Home and Small-Scale Growers
Smaller quantities are suitable for households trialling new varieties, producing occasional jars or growing several types of sprouts in rotation.
- Try different flavours without purchasing excessive quantities
- Suitable for jars, small sprouters and household growing systems
- Grow several varieties in separate batches
- Useful for workshops, demonstrations and educational activities
Commercial and Frequent Growers
Bulk sprouting seed is generally more economical for businesses and households producing sprouts regularly.
- Lower seed cost per batch
- Suitable for repeated production schedules
- Larger quantities available across many popular varieties
- Useful for sprout growers, cafés and food businesses
Compare value using the cost per kilogram as well as the pack price. Seed size, soaking requirements and batch sowing rates vary significantly between fine seeds such as broccoli and larger seeds such as mung beans and peas.
Choosing a Sprouting Method
Glass Jar
A glass jar fitted with a mesh lid is suitable for many fine and medium-sized seeds. The jar should allow easy rinsing, complete drainage and adequate airflow.
Stackable Sprouter
Stackable tray sprouters allow several varieties to be grown at once. They are useful for growers who want separate batches on a regular schedule.
Sprouting Bag
Sprouting bags provide drainage and airflow and may be useful for larger seeds. They should be cleaned and dried thoroughly between batches.
Mung Bean Sprouter
Mung beans benefit from a container that provides sufficient space, drainage and, where appropriate, gentle pressure to encourage thick shoots.
General Sprouting Method
- Choose clean equipment and suitable seed.
Use seed intended for edible sprout production and thoroughly clean the jar, tray, bag or sprouter before beginning. - Measure the seed.
Avoid overfilling the container. Sprouting seeds expand considerably as they absorb water and begin to grow. - Rinse the dry seed.
Rinse the seed thoroughly with clean water and remove any visible foreign material or damaged seed. - Soak where required.
Cover the seed with sufficient water and soak it for the period recommended for that variety. Fine seeds generally require less soaking time than large beans and peas. - Drain completely.
After soaking, drain away all excess water. The seed should remain moist without sitting in standing water. - Rinse regularly.
Rinse the sprouts with fresh water, commonly two or more times each day depending on the variety and growing conditions. - Maintain airflow.
Position the container so water can drain freely and air can circulate. Avoid sealing damp sprouts in an airtight container. - Provide indirect light where appropriate.
Many sprouts are grown away from strong light during early development and moved into indirect light near harvest to develop colour. - Harvest at the preferred stage.
Harvest when the sprouts have reached the appropriate size, flavour and texture for the variety. - Drain and refrigerate.
Drain harvested sprouts thoroughly before refrigeration and use them within an appropriate period.
Soaking and growing times vary substantially between varieties. Follow the instructions provided on the individual product page rather than applying one method to every type of sprouting seed.
Sprouting Hygiene and Food Safety
Sprouts are grown in warm and moist conditions, so clean equipment, good-quality seed and careful handling are important throughout the production process.
Start with Clean Equipment
Wash and sanitise jars, lids, trays, bags and utensils before each batch. Allow equipment to dry properly between uses.
Use Clean Water
Use clean drinking-quality water for soaking and rinsing. Replace rinse water rather than allowing sprouts to remain in used water.
Drain Thoroughly
Standing water and poor drainage can create stagnant conditions. After every rinse, position the sprouter so excess water can drain away.
Provide Airflow
Avoid overcrowding the sprouting container. Good airflow helps the batch drain and reduces persistent surface moisture.
Inspect Each Batch
Check sprouts regularly. Discard a batch if it develops slime, an unpleasant odour, unusual discolouration or other signs of spoilage.
Refrigerate Promptly
After harvesting and draining, transfer sprouts to a clean container and refrigerate promptly.
Raw sprouts may not be suitable for everyone. People who are pregnant, elderly, very young or immunocompromised should seek appropriate food-safety guidance before consuming raw sprouts.
Important Considerations for Commercial Sprout Growers
Commercial sprout production involves more than choosing the lowest-priced seed. Germination, usable yield, labour, cleaning procedures, batch consistency, growing time and food-safety controls all affect the actual cost and reliability of production.
Germination and Uniformity
Consistent germination helps produce an even batch and reduces the proportion of ungerminated seed remaining at harvest.
Seed Cost per Batch
A lower kilogram price does not necessarily produce a lower batch cost if the seed has inconsistent germination or requires additional sorting and handling.
Usable Yield
Consider the final quantity of saleable sprouts produced from each kilogram of seed rather than comparing seed price alone.
Cleaning and Labour
Rinsing, draining, cleaning, harvesting and packing requirements should be included when calculating production costs.
Batch Records
Commercial growers may need to maintain records covering seed lots, sowing dates, cleaning procedures, harvest dates and distribution.
Reliable Supply
Regular producers should consider seasonal availability, minimum order quantities and suitable substitute varieties when planning production.
Food businesses are responsible for meeting applicable food-safety and regulatory requirements. Commercial growers should establish suitable hygiene, traceability, testing and batch-management procedures for their operation.
Frequently Asked Questions
What are the easiest sprouting seeds to grow?
Alfalfa, broccoli, radish and mung beans are popular starting points. Alfalfa, broccoli and radish can be grown in jars or tray sprouters, while mung beans require more room as they expand.
How long do sprouts take to grow?
Many varieties are ready within approximately three to seven days. Lentils may be harvested earlier, while alfalfa, clover and slower aromatic varieties may require additional time.
Do sprouting seeds need soil?
No. Sprouts are usually grown without soil in jars, trays, bags or specialised sprouters. The seed is soaked, rinsed regularly and kept moist while excess water is allowed to drain.
Can ordinary vegetable seeds be used for sprouting?
Some vegetable seeds can be grown as sprouts, but only when the species is suitable for consumption at the sprout stage and the seed has not received an unsuitable chemical treatment. Always check the product information before use.
How often should sprouts be rinsed?
Many sprouts are rinsed approximately two or more times daily, but the correct frequency depends on the variety, temperature, humidity and sprouting equipment. The sprouts should remain moist while being allowed to drain completely.
Should sprouting seeds be soaked first?
Most sprouting seeds benefit from soaking before germination. Fine seeds generally require shorter soaking periods, while large beans, peas and chickpeas may require a longer soak. Follow the directions for the individual variety.
Why are my sprouts slimy?
Slime may result from excessive seed density, poor drainage, stagnant water, inadequate airflow, excessive warmth or deterioration of the batch. Discard sprouts that have become slimy or developed an unpleasant odour, then clean the equipment thoroughly before restarting.
Why are my sprouting seeds not germinating?
Poor germination may be caused by unsuitable seed, old or damaged seed, incorrect soaking, extreme temperatures or insufficient moisture. Check the germination information and conduct a small trial before using a large quantity.
Do sprouts need sunlight?
Most sprouts do not require strong sunlight. They are often grown in low light during early development and placed in indirect light near harvest if green leaves or additional colour are wanted.
What is the difference between sprouts and microgreens?
Sprouts are grown without soil and are generally eaten with the seed and root attached. Microgreens are grown for longer in a medium and are cut above the roots after the seed leaves have opened.
How much sprouting seed should I put in a jar?
The correct amount depends on the seed size and jar capacity. Fine seeds such as broccoli and alfalfa require less space initially but expand substantially, while mung beans, peas and chickpeas require considerably more room. Avoid filling the jar too densely.
Can different sprouting seeds be mixed together?
Yes, provided the seeds have compatible soaking periods, growing times and rinse requirements. Fine seeds such as alfalfa, clover and some brassicas are often easier to combine than seeds with substantially different sizes and growing habits.
How should harvested sprouts be stored?
Drain the sprouts thoroughly, transfer them to a clean container and refrigerate promptly. Persistent moisture inside the storage container can reduce storage life, so the sprouts should not be packed while excessively wet.
Are sprouting seeds the same as microgreen seeds?
Some varieties can be used for both methods, but sprouts and microgreens are grown differently. Check the individual product description to confirm whether the seed is intended for sprouting, microgreen production or both.
Sprouting seeds for Australian growers
Grow Fresh Sprouts in Packet or Bulk Quantities
Seedmart supplies sprouting seeds for household jars, sprouting trays, food businesses and commercial production. Pack sizes vary by variety, with bulk quantities available across many widely grown sprouting crops.
Review the individual product pages for pack options, soaking guidance, growing instructions and variety-specific information before ordering.
