How to Sprout Unhulled Sunflower Seeds

Sunflower seed sprouts are a rich source of vitamins, minerals, proteins, fiber and healthy oils. Sunflower seeds are inexpensive and can be turned from seed to sprout in less than a week. The sprouts can be eaten raw and crunchy, used to dress up sandwiches and salads or incorporated into casseroles, omelets, breads, soups, stews and vegetable dishes. Purchase high-quality sunflower seeds that are labeled as appropriate for sprouting.

2 to 3 tbsp. unhulled sunflower seeds
1 qt. canning jar
Flexible wire mesh
Rubber band
Colander or strainer
Plastic bag

Instructions

- 1
  Place unhulled sunflower seeds in the bottom of a clean canning jar. Cover the jar with a piece of flexible wire mesh, then secure the wire mesh with a rubber band.
- 2
  Cover the seeds with cool water. Set the sunflower seeds aside to soak for 12 to 24 hours, then drain the water through the wire mesh on top of the jar. Rinse the sunflower seeds with fresh water and drain two more times. Add enough fresh, cool water to completely cover the seeds, then set the seeds aside to soak until the next day.
- 3
  Rinse and drain the sunflower seeds two or three times every day until the sprouts reach the desired length, usually between five and eight days. Crispier sprouts will last longer than softer sprouts, which have soaked for a longer period of time.
- 4
  Remove the sprouts from the jar and place them in a colander or strainer. Rinse the sprouts carefully to remove the hulls. Allow the sprouts to drain until all the excess water has been removed.
- 5
  Place the sunflower seed sprouts in a plastic bag. Store the sprouts in the refrigerator and use them within three to four days.

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