Short answer: harvest beans when the tails are about as long as the bean, and small seeds when their leaves open. Give them a final rinse and skim off loose hulls. Then dry them for several hours or spin them in a salad spinner. Store them in the fridge in a covered container lined with a paper towel. Leafy sprouts keep 5 to 7 days; bean sprouts 3 to 5.
When to harvest sprouts
| Sprout | Ready when | Usually |
|---|---|---|
| Mung beans, lentils, chickpeas | Tail about as long as the bean | Day 2–3 |
| Peas, quinoa, grains | Tail about as long as the seed | Day 2–3 |
| Alfalfa, clover, broccoli, radish | Small leaves open | Day 4–5 |
| Fenugreek | Tail ½ to 1 inch long | Day 3–5 |
Harvest a little early rather than late. Over-grown sprouts get stringy and bitter, and they spoil faster.
How to harvest sprouts
- Green them up (optional). Leafy sprouts can sit near a bright window for a few hours on the last day. Skip this for bean sprouts.
- Final rinse. Rinse the sprouts well in cool water.
- Remove hulls (optional). Tip the sprouts into a big bowl of water and swish them gently. Skim off the hulls that float, and pick out any that sink.
- Dry them. This is the most important step.
How to dry sprouts
- Salad spinner: the fastest way. A few spins takes off most of the water.
- Air-dry: leave the sprouts in the jar, upside down, for 6 to 8 hours after the last rinse.
- Towel: spread them on a clean kitchen towel for an hour or two.
Sprouts are dry enough when they feel cool and fresh, not wet or clumped.
How to store sprouts
- Line a container with a paper towel.
- Add the sprouts loosely. Don't pack them.
- Cover with a lid, or use a zip bag with a little air left in.
- Keep them cold, in the coldest part of the fridge.
- Change the towel if it gets damp after a day or two.
How long sprouts last
| Sprout | In the fridge |
|---|---|
| Alfalfa, clover, broccoli, radish | 5–7 days |
| Mung bean sprouts | 3–5 days |
| Lentil, chickpea, pea sprouts | 3–5 days |
| Quinoa, grain sprouts | 3–4 days |
Can you store sprouts in the freezer?
Only for cooking. Freezing breaks the cell walls, so thawed sprouts are soft and watery. To freeze bean sprouts for soups and stir-fries, blanch them for 30 seconds, cool them in ice water, drain very well and freeze them in a bag. Add them straight from frozen.
Signs sprouts have gone bad
Throw them out if they:
- smell sour, musty or rotten
- feel slimy
- turn brown or translucent
- show gray, black or colored fuzz
Don't rinse spoiled sprouts and eat them. Rinsing won't make them safe.
A note on safety
Storing sprouts cold and dry slows bacteria but doesn't remove the food-safety risk of raw sprouts. The FDA says higher-risk groups should not eat raw sprouts, and Health Canada advises everyone to cook them.12
Growing too many to finish in time? Start smaller batches more often. A new jar every 2 or 3 days keeps sprouts fresh. Our sprouting calculator helps you plan.
Seeds in this article
Frequently asked questions
How long do sprouts last in the fridge?
Small leafy sprouts like alfalfa, clover and broccoli keep about 5 to 7 days if dried well. Bean and lentil sprouts keep about 3 to 5 days. Wet sprouts spoil in about half that time.
What's the best container for storing sprouts?
A covered container or zip bag lined with a paper towel. The towel soaks up extra moisture. Don't pack them tightly, and keep them in the coldest part of the fridge.
Can you freeze sprouts?
Only for cooking. Freezing makes sprouts soft and watery, so they're no good in salads. Bean sprouts can be blanched, cooled and frozen for soups and stir-fries.
How do I know if sprouts have gone bad?
Throw them out if they smell sour or musty, feel slimy, turn brown, or show gray or black fuzz. Don't rinse spoiled sprouts and eat them.
Should I remove the hulls from sprouts?
It's optional, but it helps them keep longer and taste cleaner. Swish the sprouts in a big bowl of cool water. Many hulls float to the top so you can skim them off.
Written by Michael
A passionate sprouting professional sharing practical tips for growing sprouts and microgreens at home. More about Michael
