A sprout is a germinated seed eaten before true leaves develop, typically harvested within three to seven days of soaking. Sprouts are one of the simplest crops in home gardening: they require no soil, minimal light, and no equipment beyond a container and clean water.
The sprouting process begins with soaking seeds in water for several hours to initiate germination. After soaking, seeds are kept moist through regular rinsing — typically two to three times daily using the jar method or a similar technique. The seed absorbs water, the 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 consumed. A sprout is eaten whole — root, seed, and shoot — while a microgreen is cut above the growing medium and only the stem and leaves are eaten. Because sprouts are consumed 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 rinsing routines are essential for home sprouting.