The pea shoots look terrible. Pretty sure it’s just density and it’s not that I can’t grow something.  I hope anyway.  I wonder if pea seeds of different varieties can be different enough sizes that mine are that much larger than the video I watched.

I also wonder now that I’m having crowding issues — when he did 1 1/2 cups for a 10×20 tray if that was measured after soaking, which would make a big difference.  Obviously I didn’t think so, but I just can’t account for the discrepancy otherwise .

Even my new batch seem like they will be too crowded again.  And that was 1/2 cup before soaking for 10×10.

My sprouts look and taste good.

This is French Garden mix from Sprout People and includes Clover, Arugula, Cress, Radish, Fenugreek, Dill. More expensive than a basic seed but I wanted a tasty mix for my first foray into sprouts.  I used an Easy Sprouter but it is basically like doing it in a mason jar. This just has an inner cup with holes like a strainer in the bottom which makes draining it super easy. Having done it though, I don’t think it has that much advantage over a mason jar with an easy to remove and replace sprouting lid.

I started with 1/4 cup seed mix in my sprouter and set it to soak for 8 hours (important, with a salad mix. Too long and it will go anaerobic, too little and they won’t sprout well).  Drained well, kinda tapped it so seeds were climbing the sides and spread out a bit, and then left it 24 hours with a vented lid. After that I fill the cup and soak 5-15 minutes twice a day, using a chopstick to fluff it up and break up the solid mass. Re-drain, until as dry as possible, repeating. The sprouts eventually produce a leaf, shedding a hull, and the cup keeps getting fuller.  It’s ready to eat now. It’s a lot of sprouts for just me.  Hope the kids like it in their salad at least.

I like the flavor. It’s not too grassy, which is how I recall “sprouts” (they were probably alfalfa).