Sprouting wheat before eating it greatly increases its vitamins and other nutritional contents while retaining the beneficial fiber of the whole grain. You may be tempted to try wheat berries for the first time to add to homemade baked goods, but once you enjoy their delicious nutty flavor, you’ll scramble for more ways to incorporate them into your meals. Try adding them to trail mix or to chopped apples, nuts and cinnamon for a delicious raw breakfast muesli! This packet contains hard red winter wheat, an excellent variety for wheat berries, and makes about 1½ – 2 cups of sprouts. Recipe inside packet for Sprouted Wheat Berry Bread.
Harvesting: Wheat berry sprouts are ready to harvest when the root is 1/8” long, usually 1-3 days after starting. Most people prefer them at this young stage, but you could sprout for 1-2 days more near a sunny window to allow them to grow some young, sweet grass shoots (that taste milder than more mature wheatgrass greens). Let sit for 6-8 hours after your final rinse before refrigerating to make sure they are dry to the touch. If they are refrigerated wet, they will rot quickly.
Sprouting is as easy as 1—2—3! Simply soak your seeds in water overnight (about 8 to 12 hours), place them in your sprouting container, then rinse at least twice daily until sprouts have reached the length you desire. See inside of packet for more information about growing sprouts.
Sprouts can be grown in a variety of containers. The easiest method is to use the Botanical Interests Seed Sprouter™. It provides optimal air circulation and drainage, and has removable tray dividers that allow you to grow up to four different batches of sprouts at once.
Sprout Seed Safety: To ensure you the safest possible sprouting seeds, a sample from each lot of sprouting seed we receive is sent to an independent laboratory where it is tested to determine that there are no detectable foodborne pathogens. Though great care has been taken to provide the highest quality possible, there may be a health risk when consuming raw sprouts. Please see the inside of this packet or our website for university research regarding sprout safety.
Artist: Roberta Lutgens