Have you ever heard the phrase, ‘you reap what you sow’? Well whoever came up with it must’ve been a sprouter, because boy does this ring true for the sprouting life! Good sprouts come from good seeds, period. 

How do you know if your seeds are worthy of your time and tender-loving care? Time for a simple quality check:   

Your Good Seed Checklist  

  1. Organically grown 
  2. Clean, with no foreign matter
  3. Designated for sprouting (i.e. not for gardening or from the bulk bin)
  4. Have a shelf life of 1+ years 
  5. Have a tested 90-99% germination rate 

Looking for a good seed that fits the bill?

–>Try our premium organic sprouting seeds!

A Real Bad Seed…

Sprouting is all about the quality of the seed—after all, you are actually eating the seedlings! And, if those seeds aren’t sprouting, you can be sure they’re rotting. When seeds don’t sprout in a garden, they decay back into the ground and usually go unnoticed. But in a soil-free kitchen garden, you’ll not only see decay in the form of rot or mold—you’ll likely smell it. Not so wonderful for your delicious summertime salad!  

Sprouting seeds go through more extensive cleaning and sorting than cooking or gardening seeds to ensure that you don’t have to deal with unsprouted, rotting seeds. Gravity feed-cleaning machines filter out unwanted foreign matter and bad seeds, which raises germination rates on sprouting-specific seeds closer to 99%. (Take comfort that all seeds, even the bad ones, get used. The bad seeds that don’t make it to your kitchen get fed to the birds!)    

Natural vs. Organic 

The vast majority of growers, both in-home and professional, only use water to sprout seeds. No soil. No sunlight. And definitely no pesticides. That means sprouts are most often organically grown. But, as mentioned before, sprouting is seed-intensive, and as such the seeds should also be certified organic. Remember that kitchen gardening is the ultimate form of local agriculture! 

Seed Sensitivity & Longevity

Once you’re in a regular rotation of sprouting, you’ll also want to consider how long your stash of seeds will keep for. Not all seeds are created equal in their longevity, but they should follow the general guidelines below. (Remember: storing your yet-to-be sprouted seeds out of direct sunlight in an airtight container is always a great way to go.) 


Sensitive Seeds 

Store these seeds in the fridge or freezer to keep for up to a year. At room temp, they can lose their oomph in as little as 3 months.

  • Chives
  • Sunflower (in shell or shelled) 

Hardier Seeds 

These seeds last longer at room temp (~1 year), but will fare even longer in the refrigerator or freezer. 

  • Wheat
  • Soft Wheat
  • Barley
  • Rye
  • Spelt
  • Kamut
  • Buckwheat
  • Quinoa
  • Garbanzo  

Hardiest Seeds

This group can store for 1-2 years at room temperature, and even longer if refrigerated.

  • Alfalfa
  • Broccoli
  • Clover
  • Radish
  • Fenugreek
  • Chia
  • Kale
  • Mustard
  • Mung
  • Adzuki
  • Soy
  • Lentils
  • Peas
  • Millet

What You Get with Sproutman Seeds

We source our seeds globally from select, trusted farms and importers. This allows us to offer an eclectic variety, and a consistently great quality.

Every batch is independently lab tested and traceable. The labs test for things like e. Coli, salmonella, yeast, and molds. Further, every single bag gets stabbed with a 24 inch test tube to collect a sample to be grown and re-tested.   

Only the cleanest batches are sent to us to be test-grown in our kitchen—to ensure quality and purity! We grow the seeds using the same sprout growers we recommend to you, to ensure that we’ll all share in the same results. Every new batch of seed is tested before it’s allowed to go to packaging and the Sproutman name is put on it. 

–>Check out our top-notch sprouting seeds & supplies HERE!

We know you there are many places to get good seeds out there, and are ever-grateful for your continued Sproutman support!

Stay healthy and sproutful!