U.S. Pat. 4,291,493

The Sprouter & it's parts
Getting Started - Seed Chart
Seed & Sprout Tips
Suggestions: Alfalfa, Etc.

The Easy-Sprout Sprouter
The quart-size, dual-container system is ideal for sprouting seeds. Its convection action provides continuous ventilation, humidification and warmth.

Benefits include larger batches, less time to harvest (8-48 hours!), minimal sprout disturbance, longer storage life, and the ability to grow many sprouts with NO RINSING!
One liter growing capacity Cutaway View/ Dual-Container with Dome.
NOTE: On June 1, 2000, Sproutamo began shipping Sprouters that include two significant changes. The new units include a sixth part - a Snap-On Vented Lid that is ideal for "travel sprouting" and for extended refrigerated storage of fresh sprouts. In addition, the Inner Container has been redesigned with sturdier, longer supports to maintain proper ventilation when used with the new Vented Lid. (An unexpected benefit of the new Inner design is greater ease in handling when soaking and rinsing.) New parts are compatible with the original parts.

SIX PARTS (Three in Sprout Keeper model) made from six ounces (or 4.6 oz.) of durable food grade plastic (high density polyethylene) simplify all aspects of sprouting from pre-washing seeds (if needed) to storing sprouts. (An added plus - non-sprouting uses such as washing grapes & berries or "crisping" limp celery, carrots, etc.!)
Inner and outer container. EASY-SPROUT™ is always used with the Inner Container nesting in the Outer Container when soaking, sprouting, storing and serving.
An Alfalfa Insert snaps inside the Inner Container. It reduces drainage slits for tiny seeds. (Use only when necessary.) Alfalfa Insert.
Split view of sprouter. The INNER CONTAINER rests above or level with the OUTER CONTAINER. Both positions maintain air flow and retain moisture when used with the combination measuring cup / DOME or VENTED LID. The Solid LID provides a tighter seal of the sprouter contents (for use when airflow isn't necessary or wanted.) With proper soaking, draining and warmth most viable seeds sprout rapidly. The process generates heat that results in the flow of fresh, humidified air that protects the sprouts from suffocation & dehydration. And traditional problems (fermentation, mold formation or rotting of "dead" seeds) can be minimized or eliminated.
A 1 1/2 cup capacity Dome rests above the Inner Container. It permits air circulation yet retains moisture. With graduated markings, it doubles as a measuring cup for use with fresh sprouts or most dry seeds. Dome.
Using Easy-Sprouter. To Soak/Rinse - Cover seeds/sprouts with warm/tepid water. Lift out Inner Container to drain, empty the Outer Container & replace Inner Container. Sprouts do best if they are well-drained after soaking or rinsing.

Important Note: Small seeds can be water-logged for hours after soaking. Use centrifugal force to remove water from seed mass. Rock sprouter back & forth. Or put it in a nylon stocking or a red mesh tube bag used to package 4 lbs. of oranges & twirl. Then loosen compacted seeds by slapping sprouter.
EASY-SPROUT CARE - Clean with dish brush. To remove stains, fill with water and add a Tablespoon of bleach. The same bleach water can be used repeatedly. (If placed in a Dishwasher, Top Rack Only.)
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Use untreated, whole dry seeds, beans, grains or nuts. Viability is the main criteria. A good variety can be found at health and natural food stores, food co-ops, grocery stores and from direct mail sources. Remember - viable seeds will be sprouted in 8-48 hours in EASY-SPROUT™.

• Seed Quantity -
Use ½ to 2 cups of grains, hulled sunflower, whole sesame & nuts. Use ½ to 1 ½ cups of hulled buckwheat & beans. Use 4 T. to ½ cup of salad types including alfalfa, broccoli, cabbage, clover, radish. Don't use chia, cress & flax.

• Soaking/Rinsing -
Warm soak water (bathing temperature) is best, especially for beans & alfalfa. For soaking time, 8-12 hours is fine for most types. Hulled sunflower, buckwheat & whole sesame need only an hour. Use room temperature rinse water.

• Special handling needs - Alfalfa & Salad Types -
Most seeds need 1-12 hours of soaking & no rinsing. Salad types like alfalfa, broccoli, clover, radish, etc., are usually grown to leaf stage. Water keeps sprouts from growing into a tight, compacted mass, simplifies dehulling & rearranges sprouts for uniform greening. (At each rinse, fill sprouter with room temperature water, loosen sprouts with a fork, stir, skim hulls, drain well & loosen.) See Sprouting Notes.

Sample sprouts as they grow. When sprouts are the way you like them, eat or refrigerate. Remember - readiness is relative to variety, temperature, usage and preference.

- A larger seed mass (to increase warmth)
- Warm soak water (90-120° F., initial temperature.)
- A well-drained, non-compacted seed mass.
(See Small Seeds - use of centrifugal force.)

Sprouter with healthy food
Seed Types (Cups)
BEANS** ½ - 1½ Y/N 8-12 16-36 Y/N
Garbanzo (see notes) ½ - 1½ N 8-12 16-36 Y
Lentil ½ - 1½ Y/N 6-8 16-36 N
Mung Bean ½ - 1½ Y/N 8-12 16-36 N
Peas ½ - 1½ Y/N 8-12 24-36 Y
GRAINS ½ - 2 Y/N 2-12 4-36 Y
Barley, Millet, Oat - hulled ½ - 2 N 2-4 4-18 Y
Kamut, Spelt, Wheat ½ - 2 Y/N 8-12 12-36 Y
Quinoa ½ - 2 Y/N 2-4 12-24 Y
Short Grain Rice 1 - 2 N 8 24 Y
Rye, hulless Barley & Oat ½ - 2 N 4-8 16-36 Y
Buckwheat - hulled ½ - 1½ N ½-1 8-24 Y
Sesame - unhulled ½ - 2 N 1-2 8-18 Y
Sunflower - hulled ½ - 2 N 1-2 0-18 Y
Almond, Brazil, Filbert ½ - 2 N 8-12 0-18 Y
Peanut (legume, actually) ½ - 2 N 8-12 0-24 Y
Pecan, Walnut ½ - 2 N 2-4 0-8 Y
Salad Types (See Notes) ¼ - ½ Y 6-8 36-96 N
Alfalfa, Broccoli, etc.* ¼ - ½ Y 6-8 36-96 N
*+Cabbage, Clover, Fenugreek, Black Mustard, Radish, etc.
**Beans like Black Eye, Pinto, Soy, etc.
‡Any seeds can be rinsed (& must be with older methods) Non-salad types grow, taste & store better (fresh or frozen) with a No Rinse technique.
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"Find the shortest, simplest way between the earth, the hands and the mouth." - Lanza Del Vasto (The Unsettling of America: Culture & Agriculture by Wendell Berry)

We're talking about point-of-consumption food production. EASY-SPROUTERS simplify and enhance germination, enabling us to easily turn economical commodities (seeds, beans & grains) & nuts into value-added, fresh food.

We're not talking about a radical new diet or abrupt changes in eating habits, but simply adding sprouts to what we're already eating.

Why grow and eat sprouts everyday? Nutritionist Dr. Frances Grba said it best: "Sprouts become sources of complete protein, able to sustain human life without recourse to other foods. They contain the most assimilable vitamins available because they come wrapped with all the minerals, enzymes and still-unknown factors so necessary to the full utilization of our food. When they are added to other foods, they make the nutrients in these foods more useable to the body."

When a Seed Sprouts...

- Stored food & enzymes needed for growth of the mature plant are mobilized.

Protein, carbohydrate & fat is broken down (pre-digested) to free amino acids, simple sugars & soluble compounds.

Vitamins, including A, B-complex (B-12), C, E & K, increase to meet the growth needs of a young plant. (For example, B-complex in wheat increases 600 percent, vitamin E triples & vitamin C increases six-fold. Vitamin C in a 100 gram serving of peas goes from 0 to 69 mg. in 48 hours!)

Essential minerals - calcium, magnesium, iron & zinc are supplied in organic form, "chelated" for better assimilation.

Nutrient-density is enhanced at the expense of calories!


• Most seeds, beans, grains & nuts are useable even if not specifically for sprouting. They must be untreated. Don't use garden seeds.

• Seeds are natural. Quality varies. Test. If OK, buy extra. Keep seeds cool & dry. Store nuts & hulled sunflower in refrigerator/freezer.

• Don't expect (or wait for) roots on hulled barley, millet, oats or nuts. Use short sprout cycle & refrigerate. Use in 48 hours or freeze.

• For Combinations, use seeds with similar soak/sprout times, storage life, uses.

• There are 10 to 100 times more enzymes in germinated grains & beans than in raw fruits and vegetables.

• According to Dr. Edward Howell, enzymes are at a peak when the root is merely 1/4 inch.

Important Note

Small seeds can be waterlogged for hours after soaking, limiting oxygen for rapid growth. To solve this problem place sprouter, with the lid on tight inside of a nylon stocking or mesh bag. Then swing sprouter in a circular motion, centrifugal force will drain the seed mass of the water, empty the water into a drain and loosen the seed mass by slapping around the sides of the sprouter. When the water is well drained your seeds will sprout much faster.

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"To live effectively is to live with adequate information."
- Norbert Weiner

Most seed types require little more than 1-12 hours of soaking followed by varying periods of unattended sprouting time (and no rinsing.) Some seeds have special handling needs. For example:


1) With the Alfalfa Insert pushed into the bottom of the Inner Container and the Inner Container within the Outer Container, pour in ¼ cup of salad type seeds, then fill the sprouter with warm water (bathing temperature) and soak 8 hours.

2) Drain seed mass thoroughly and loosen. At this critical stage, for best result, use centrifugal force to achieve optimal drainage of the seed mass. A mesh tube bag (often used to package 4 lbs. of oranges) can be used to hold the sprouter as you swing it creating a “salad spinner” effect. A knee-high nylon stocking could also be used. After 10-15 revolutions: lift out the Inner container, empty the Outer Container and replace Inner container. Loosen the compacted seed mass by slapping around the sides of the sprouter. The sprouter should be covered with either the Dome or the snap-on Vented Lid.

3) About 24 hours after draining the soak water, fill the sprouter with room temp. water and use a fork to loosen and stir the sprouts. (It works well to leave them in the water for 5-10 minutes, especially if you rinse just once per day.) Always drain thoroughly. Repeat the process once or twice per day until the sprouter is full – usually by the fourth day when doing ¼ cup batches of salad varieties.

NOTE – Once salad sprouts reach leaf stage they begin to shed hulls. Some hulls float to the top and can be skimmed with the fingertips, many drop to the bottom along with any hard or non-viable seeds. Once the sprouter is full, after rinsing & draining, we can transfer the “good” sprouts (using a fork) to a second sprouter (no alfalfa insert), leaving the hulls, dead seeds etc. in the bottom of the first sprouter for disposal. If only one Sprouter is available, temporarily transfer the “good” sprouts to any container until the “cleanout” is done.

When salad sprouts have been soaked and sprouted 24 hours we can begin eating them, even as we utilize the above techniques to achieve full leaf stage, uniform greening, dehulling and growth to more advanced stages. What is unique about Easy-Sprout is that the more seeds used per batch the more efficient it becomes, provided they don’t become a waterlogged, root-bound mass in the bottom of the sprouter. Once at a stage you like, refrigerate any uneaten portion with the Vented Lid, but wait at least 12 hours after last rinse.

For seeds, beans, grains & nuts other than salad types the “gardening” is finished with step 2 and we’re simply waiting for the harvest. (Note: The Alfalfa Insert should only be used for small seeds, including sesame.) What varies is seed quantity (more seeds = faster growth), soaking times, sprouting times and of course what you do with what you sprout.


Sprouted beans taste better, cook faster, are less gas forming, more nutritious & versatile than unsprouted beans. Most will find only garbanzo, lentil, mung & pea sprouts palatable fresh. (A few lentils & mung may remain hard - be aware.)

• Garbanzos love cool (50-60 F.) temp., no rinsing & even sprout in the refrigerator in 7-10 days.

• Mung beans like warmth. (8 oz. soaked 8 hrs. grew pound of sweet 1/2" sprouts in 8 hrs. at 107°F.) For long fat mung use ¾ cup beans. After soaking, invert Dome & put in 8 oz. weight. (Don't block vents.) Rinse 2+ times/day. Grow in dark until full. (If desired use the above pan method for dehulling.)

"Without raw foods, we fall into a kind of twilight zone of ill health. You don't feel sick, but neither do you feel well."
-Henning Karstrom, Swedish Medical Researcher


The quickest & easiest way to use these two delicious varieties is in the hulled form. Buckwheat is the most reliable, quality-wise.

• Buckwheat makes thick soak water. If the seeds are "dusty" from hulling, get rid of the dust by swirling the seeds in the sprouter before adding soak water. Some extra seed washing before and after soaking helps. And thorough drainage & loosening is a must. Ready to use in 24 hours.

• Sunflower's biggest concern is freshness, and rancid seeds are often found in the marketplace. Look for light grey seeds. Use within 48 hours of soaking. (Unhulled sunflower is used for growing greens, as is unhulled buckwheat.)


• Sesame acquires a bitter taste if overgrown. It's most palatable with no root showing to just budded out. As with all tiny seeds, drain thoroughly and loosen. Sprout 12 hrs., cool & freeze in plastic bag.


• No Rinse sprouts store better/longer than rinsed sprouts. (Wetness blocks oxygen.) Best storage is in the sprouter, with Vented lid.

• Freezing (No Rinse sprouts) puts sprouts on hold at peak vitality & facilitates grinding (without liquid) for convenient uses & better assimilation.

In his book ENZYME NUTRITION, Dr. Edward Howell presents compelling evidence of the importance of food enzymes to health, vitality and longevity. He calls cooking "The Fatal Process" because it depletes our limited enzyme capacity. To compensate for this loss, he recommends adding germinated, inhibitor-free, raw seeds, grains and nuts to our diet.

Over 50 years ago Dr. Robert E. McCarrison fed rats a heavilly cooked/processed diet. It resulted in all the diseases & miseries of civilized society -and it turned the rats into unhappy nervous wrecks that bit attendants and preyed upon the weaker ones amongst them. (Sound familiar?) Sick rats put on a high-vitality diet (including sprouts!) were restored to health and happiness.

That's a very good reason to have wholesome, high- vitality meals & snacks, with sprouts, daily.

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High-Vitality Recipies
Sprouts are flexible. We can easily modify recipies, vary ingredients or alter proportions. Here are suggestions.

Basic Sprout Bar Recipie
Mix 1 cup each - frozen sesame & sunflower sprouts + ¾cup frozen raisins (+ 3 T cocoa for chocolate) in plasitic bag. Grind & return to bag along with 2+ cups choice of add-ins (such as oats, barley, nuts). Mix, shape, refreeze.
Pasta/Sprout Salad
Prepare choice of pasta. Add dome each; baby mung, lentil, garbanzo sprouts + baby corn, sliced fresh mushrooms, cut tomatoes, steamed matchstick carrots, ripe olives. Offer choice of dressing incl. "Sunny Salsa".
Sunny Salsa Dip/Dressing
Blend 1 cup sunflower sprouts, ½+cup salsa or picante, juice of ½ lemon + ½cup water till smooth. Use with chips/veggies/pasta.
Simple Lentil Sprout Salad (for one)
1½ cups lentil sprouts, snipped chives or green onion, lemon juice & olive oil (to taste).
Sesame Dijon Spread
Grind frozen sesame sprouts & mix 1 tsp. Dijon Mustard per cup sesame (to taste). Spread on mushroom caps, tomato slices, lettuce leaves. Delicious with pretzels.
Olive/Sprout Salad
Mix baby mung, lentil, rye, garbonzo sprouts + salad & ripe olives. Variation- add chopped celery, tomato, cauliflower, etc.

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