How to Make Sprouted Seed Meal At Home

How to make sprouted seed meal at home, using the same methods I follow. This process is simple, consisting of three steps, and ensures you get a high-quality, enzyme-rich seed meal for your garden.

Germinate:

Gather Your Supplies:

  • Seeds (lentils, barley, corn, or any other seed of your choice)

  • A bowl

  • Water

Measure the Seeds:

  • Decide the amount of seeds you want to use. For example, start with 1 cup of seeds.

Prepare the Water:

  • Use twice the amount of water as the volume of seeds. If you're using 1 cup of seeds, you will need 2 cups of water. They will soak up quite a bit of water.

Soak the Seeds:

  • Place the seeds in the bowl.

  • Pour the water over the seeds, ensuring they are fully submerged.

  • Stir gently to make sure all seeds are wet, and cover with breathable lid, I use a paper towel.

Let the Seeds Sit:

  • Leave the bowl at room temperature, allowing the seeds to soak for 24 to 48 hours.

  • Check occasionally to ensure the seeds remain submerged. If the water level drops too much, add a bit more water.

Ready for the Next Step:

  • After 24 to 48 hours, the seeds will have absorbed water and started the germination process. You may see white tails. That is the optimum phase in their germination for our use in the garden.

    *Some seeds, or batches of seeds, will require more germination time to ensure even-spread germination. For this, I lay the seeds on a baking sheet or two, about a half inch thick. I then cover with damp rags, or paper towels and mist with a spray bottle. Let sit for about 12 more hours and voila! Ready for the next step.

Dry:

Prepare for Drying:

  • After soaking the seeds for 24 to 48 hours, they will have started to germinate and absorbed water.

  • Drain the water from the seeds using a strainer or sieve.

Set Up Drying Area:

  • If drying outside:

    • Choose a dry, sunny spot where temperatures range from 80 to 100+ degrees Fahrenheit.

    • Spread the seeds on a clean, dry surface (such as a tray or a piece of clean cloth).

    • Cover with a thin cloth or mesh to protect from insects and debris.

    • Allow the seeds to dry, which may take several days depending on the weather and seed size.

  • If using an oven:

    • Preheat your oven to 170 degrees Fahrenheit.

    • Spread the drained seeds on a baking sheet.

    • Place the baking sheet in the oven.

Monitor the Drying Process:

  • For outdoor drying:

    • Check the seeds periodically, turning them to ensure even drying.

    • Bring the seeds inside if the weather changes or if there’s a risk of contamination.

  • For oven drying (I recommend):

    • Check the seeds every hour, stirring them to ensure even drying.

Ensure Complete Drying:

  • The seeds should be completely dry and hard to the touch. This ensures they won’t mold or spoil during storage.

Cool:

  • Once the seeds are thoroughly dried, allow them to cool.

Reduce to Dust:

Ensure Seeds Are Completely Dry:

  • Before proceeding, make sure there is no moisture left in your seeds. They should be completely dry and hard to the touch. Any remaining moisture can cause mold or spoilage in the final product.

Blend the Seeds:

  • Dump the dried seeds into the blender or spice grinder.

  • Blend the seeds until they become a fine powder. This may take a few minutes, depending on the power of your blender or grinder. You may need to blend in batches if you have a large quantity of seeds.

Check for Consistency:

  • Once blended, check the powder for consistency. It should be fine and free of any large chunks. If necessary, blend again to achieve the desired consistency.

Store the Powder:

  • Transfer the seed powder into an airtight container.

  • Store the container in a cool, dry place to maintain the potency and freshness of the sprouted seed meal.

Your sprouted seed meal is now ready for use! It can be mixed into soil, used for making teas, top dressing, or in other fermentation processes.