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.