Red clover is the widely available sprout in the United States. Like alfalfa, the taste of red clover is relatively mild. This makes it well-suited to a wide range of applications as a complement to bolder, stronger flavors, and to add texture As with all sprouts, cleanliness is absolutely essential. While frequent rinsing is essential for growth and development, thorough rinsing is even more vital for safe, clean sprouts. Red Clover seeds are smaller than most other sprouting seeds.
To sprout them successfully, the drainage holes must be small enough to prevent seeds from escaping while rinsing. Place 1-2 Tbsp of sprouting seeds in a clean wide-mouth jar • Place the sprouting screen and ring, sprout lid, or tulle and rubber band over the top of the jar • Fill the jar with water and then pour off to rinse seed • Fill jar with water and let soak for 4-12 hours, depending on the type of sprouts • Drain water, then rinse with water twice each day for 5 days until sprouts are finished • Store sprout jar in a bowl, tilted at an angle so any excess water drains out through the screen. Sprouts should be moist, not sitting in water • Once sprouts have grown to be an inch or so long and have formed very small leaves called cotyledons, the sprouts are ready for greening. Just place the jar in bright indirect light and they will turn green over the course of a day.
• Enjoy your fresh sprouts on sandwiches, salads and more! • Store sprouts in the refrigerator for up to a week. If not stored in an airtight container, rinse sprouts with water each day to keep them moist.