A sprout is a germinated seed harvested and eaten before true leaves develop, typically within three to seven days of soaking. In home gardening, sprouts are among the simplest crops to grow because they require no soil, no light (in most cases), and no specialized equipment beyond a jar and clean water.
The sprouting process begins with soaking seeds in water for several hours to initiate germination. After soaking, the seeds are drained and kept moist through regular rinse cycles — typically two to three times daily. The seed absorbs water, the seed hull splits, and a root and shoot emerge. Sprouts are harvested when the shoot has grown to one or two centimeters but before the cotyledons fully expand. Common sprouting seeds include mung bean, alfalfa, radish, broccoli, and lentil.
Sprouts differ from microgreens in harvest timing, growing method, and the part of the plant that is eaten. A sprout is consumed whole — root, seed, and shoot — while a microgreen is cut above the soil line and only the stem and leaves are eaten. Because sprouts are eaten whole and grown in warm, moist conditions without soil, they carry a higher food-safety risk than microgreens, which is why sanitizing equipment and maintaining consistent rinse cycles is important for home sprouting.