Sprouts FAQ

Seeds don’t “expire” like packaged food, but their germination rate declines over time. Stored in a cool, dry, and dark place, most sprouting and microgreen seeds remain viable for 2–4 years. Refrigeration or freezing extends their life further.

If you're unsure about older seeds, you can perform a simple germination test. Place a few seeds on a damp paper towel inside a sealed bag. Keep them moist and check the number of sprouts after 5–10 days to see if they are still viable.

Our seeds are high-quality, non-GMO, and untreated. Some varieties are certified organic — check the product page for details.

Non-GMO seeds are not genetically modified. All Australian Wheatgrass sprouting and microgreen seeds are non-GMO and untreated for food-safe growing.

While most sprouts are safe to eat, raw sprouts can carry a risk of foodborne illnesses from bacteria like E. coli and Salmonella. The contamination often originates from the seed itself, which can be exposed to bacteria in the field or during storage. This risk applies to both store-bought and homegrown sprouts, which is why it comes down to the quality of the seeds. For instance, Australian wheatgrass seeds have undergone phytosanitary testing, which verifies that they have been inspected and are free from specific pathogens like E. coli and Salmonella, making them a safer option for sprouting.

If you need to sterilize seeds, you can use white vinegar. Just add two tablespoons of white vinegar per 250ml of water, stir in the seeds, and let them sit for 15 minutes. To further reduce your risk, be sure to buy high-quality sprouts and maintain a sanitary growing environment. If you're an older adult, pregnant, or have a compromised immune system, it's best to avoid eating raw sprouts.

Mould thrives in excess moisture and poor ventilation. Rinse on schedule, drain thoroughly, don’t overcrowd, and ensure airflow.

No — garden seeds may be chemically treated and aren’t safe for food use. Always choose seeds labelled specifically for sprouting or microgreens.

No, sprouts do not require light to grow. They can be grown in the dark, but it's often easier to simply keep them in a well-ventilated, cool place with some indirect light. This allows for a better-looking sprout and also helps you remember to rinse them. You can grow sprouts indoors all year round, as long as the conditions are right. In colder months,rinse seeds in warm waterto help promote growth and try to keep your sprouts in a warm environment.

Common issues include sprouts that are smelly or moldy, and seeds that don't sprout at all. Rot is often caused by high temperatures, poor air circulation, or not rinsing and draining the sprouts properly, or by soaking the seeds for too long. To avoid this, rinse them twice a day, use clean equipment, and keep them in a cool area with good airflow. If your seeds aren't sprouting, you may be using old seeds, overfilling your jar, or not draining it properly after rinsing.

The development of brown spots on the cotyledons (young leaves) is likely due to bacterial growth. It’s usually always best to discard them, especially if there’s any unpleasant smell. The great news is, this is definitely fixable!

My name is David and I’ve been in the sprouting business since 2009 and was a commercial grower for over 5 years. In my experience, spots like the ones in your photos are manageable and can be eliminated by following one or more of the steps below:

1. Sanitise everything to get rid of any bacterial growth in your system. This is important as once you have it in your system, it must be eliminated. The most effective solution is diluted bleach, hydrogen peroxide, or white vinegar. Bleach works best, though it has a bit of a stigma, which I think is mostly unwarranted. According to Australian food authority laws, seeds must be soaked in a 200ppm chlorine (bleach) solution for 15 minutes — that's half-strength bleach. So, if you buy regular bleach and just dilute it 50/50 with water you would be in compliance with the Australian regulations! Crazy, right? It really is overkill, and I’ve never fully agreed with it but we had to follow the rules. In reality, all you need is just a couple of drops of bleach in your jar when soaking the seeds (15 minutes), give it a good stir to mix it through. You can use a slightly stronger solution for cleaning your equipment.
2. Vinegar solution: If you’d prefer to avoid bleach, you can use 2-3 tablespoons of white vinegar, which works fairly well, though not as effectively as bleach. After soaking for 15 minutes, be sure to rinse thoroughly. I like to rinse around 5-10 times. 
3. Soak the radish seeds: After sanitising and thorough rinsing, soak your radish seeds for 2 hours but no longer than 4 hours. (exceptions include mung beans and Adzuki beans) Shortening the soak time might be enough to reduce or eliminate the spots without needing to soak/sanitise at all, though I’d recommend sanitising just to be safe.
4. Check temperature & airflow: It’s crucial that the temperature doesn’t exceed 24°C, as higher temperatures encourage bacterial growth. I found the sweet spot in our commercial sprout system was 18°C which really kept bacterial and fungal growth at bay. I understand you may not have control over your environment, just try to avoid exceeding 24°C if you can. Also, make sure there’s proper airflow around your sprouts. They shouldn’t be sitting in a stagnant space like a cupboard or pantry. Rinse them 3-4 times a day if possible to provide plenty of oxygen. In our commercial setup, we watered once every 24 hours, just for perspective.
5. Drainage: Lastly, make sure your sprouts are draining properly and aren’t sitting in any residual water once you’ve rinsed them.