How to Sprout Clover Seeds

Sweet, crunchy clover sprouts are loaded with protein, calcium, potassium, magnesium, iron and zinc, as well as vitamins A, B, C, E. Unlike most crops, nutrition-rich clover sprouts aren't dependent on the weather, and can be grown and harvested any time of year. Clover seeds aren't difficult to sprout, and each new crop takes less than a week. The sprouts can be eaten raw or added to sandwiches, stir-fries, scrambled eggs or salads.

3 tbsp. clover seeds
Sterile glass canning jar, with lid and ring
Fine mesh screen
Bowl

Instructions

- 1
  Measure 3 tablespoon clover seeds into a sterile glass canning jar. Fill the jar with water.
- 2
  Cover the jar with a fine mesh screen and secure the screen tightly to the jar with the canning jar ring or a rubber band. Place the jar on your kitchen counter top or any place where the jar is at a normal room temperature.
- 3
  Pour the water through the mesh the following morning, then rinse and drain again. Tip the jar upside down at an angle and set it in a bowl to allow the water to continue to drain.
- 4
  Rinse and drain the clover seeds two to three times every day. Continue to soak the clover seeds at night and rinse during the day until you see the beginning of tiny leaves. At that time, move the jar near a sunny spot
- 5
  Drain the sprouts a final time when all the seeds have sprouted, which usually takes about five or six days. Tip the jar upside down in a bowl and allow the sprouts to drain for eight to 12 hours, or until the sprouts feel dry to the touch.
- 6
  Remove the mesh cover and replace it with the regular jar lid. Store the clover sprouts in the refrigerator. The sprouts can last up to six weeks, but the taste is better when the sprouts are fresh.

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