Rootside Sprout

Five days, one jar, and the most nutrient-dense green in the kitchen.

Six mesh lids that turn wide-mouth mason jars into sprouting jars. Soak seeds overnight, rinse twice a day, and by day five you have a jar packed with broccoli, alfalfa or radish sprouts that cost you about two dollars to grow.

Sprouts are the thing serious juicers eventually get to. Gram for gram they carry more than the mature vegetable, and there is no version of buying them at the shop that isn't expensive and half-wilted.

What's included

• 6 sprouting lids, food-grade ABS with stainless mesh
• Four-footed design — the jar stands inverted to drain on its own
• Fits 86mm wide-mouth jars (Ball, Kerr, Bernardin)
• Jars not included — you almost certainly have some

Rough timings

• Broccoli — 2 tbsp seed, 6–8 days
• Alfalfa — 2 tbsp, 7–12 days
• Clover — 2 tbsp, about 7 days
• Mung bean — ½ cup, 5–7 days

The honest notes

• It's a twice-a-day commitment for five days. Rinse and drain morning and evening. Miss a day in warm weather and you risk the batch going off — sprouting is the one thing here you cannot ignore.
• Drain properly. Standing water at the bottom of the jar is what spoils a batch. The angled stand exists for this reason; use it.
• Buy seed sold for sprouting. Garden seed is often treated and is not for eating.