You know how chia seeds magically gel up when you make a yummy batch of chia pudding? Well, they do the same thing when you try to sprout them—and that makes these seeds particularly tricky, even for experienced sprouters. But don’t throw in the towel just yet—gelatinous seeds can be a sprouting adventure!      

Growing Gelatinous Seeds   

Arugula, chia, and flax—these gelatinous seeds are the underdogs of the sprout world. Because of their jelly-globbing tendency, these seeds are notoriously tricky to grow in common sprouters. Definitely don’t try sprouting these inside a jar or your Sprout Bag! However, they sprout beautifully when nested on top of a Sprout Bag (that’s right—on top!).         

Seeds On Top!   

This technique may seem unusual, but give it a chance! Grab your trusty Sproutman Sprout Bag, your chosen gelatinous seed, and let’s get to work: 

  1. Lay the bag out flat on a dish or a tray and sprinkle a single layer of gelatinous seed on its surface. 
  2. Thoroughly spray the seeds and bag using a plant mister. Mist one more time 15 minutes later. 
  3. Mist your seed and bag 2x/day and keep them in a neutral spot with normal room light (not too bright). 
  4. Most of these sprouts take 1-2 weeks to mature, and stand ¾”-2” tall. Once they do, pluck and rinse your greens in cold water. Store in the refrigerator for up to a week!
  5. To clean, scrape the sprout bag with a spatula, rinse thoroughly, and repeat.

The first 2 days are crucial here. It’s important to make sure the seeds don’t dry out, so mist them periodically whenever necessary. If you can’t keep a close watch or live in a dry environment, place a plastic bag loosely over the seeds. This helps the seeds retain some moisture while still providing enough airflow to let the growing sprouts ‘breathe’ freely. 

Sproutman Sprout Bag

Tasting Notes 

Beyond their water-absorbing powers, gelatinous seeds span a wide range of delightful flavor profiles:  

Arugula grows fast and tastes phenomenal. Its spicy flavor adds a zing to Italian dishes, mixed salads, and the like.  

Chia is fairly fast to sprout, and a little sharp in flavor. These tender greens are packed with chlorophyll, fiber and calcium. Add these delicate sprouts to salads, sandwiches, or sprinkle over soups.  

Flax is bitter and nutty in the best way, chock full of plant-based omega-3 fatty acids. Try this with yogurt, smoothies, or over curries.    

Remember that wherever you get your sprouting seeds, make sure they’re organic, quality-tested and sprouting specific! 

Mix & Match Sprouts

Another easy way to enjoy gelatinous seeds without the fuss is to integrate them with other leafy green sprouts—like alfalfa, broccoli, or red clover. (But make sure you choose seeds that mature in roughly the same number of days!)

By soaking your seeds in the usual way and substituting 1 tablespoon of gelatinous seed, you can come up with a killer sprout blend. For example, 4 tablespoons of alfalfa and 1 of chia makes growing a breeze. Proceed to sprout as you normally would in a bag or jar, and enjoy! (Your gelatinous seeds should make up only 15-20% of the total seeds in your tasty mix.)  

Here’s one of our favorite pairings: 

1 tbsp. Chia + 2 tbsp. Alfalfa + 2 tbsp. Salad Mix  

Once you get used to sprouting gelatinous seeds, you’re sure to fall in love with new combinations of your favorite greens. Tweak and tinker combinations to suit your tastes and recipes…there are no rules and the sky’s the limit!