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Wondering how to sprout pumpkin seeds? It’s effortless, and I’ll show you how in this quick tutorial – all you need are pumpkin seeds, a jar, and some cheesecloth.
The best pumpkin seeds to use for sprouting are hulled or naked pumpkin seeds.
You don’t need special equipment: a large glass jar, cheesecloth, and an elastic band will do the trick. I actually have a seed sprouter which is a tiered system where the water drips down through different levels, but it’s not essential. You can grow great sprouts in just a jar.
- First place the pumpkin seeds in a large glass bowl or jar, add Celtic sea salt, and filtered water. Soak for 1 – 2 hours.
- Drain and rinse the seeds thoroughly and put them back in the jar. let sit upside down for 8 – 12 hours. Cover the jar with a cheesecloth to keep bugs and dust out.
- Rinse the seeds and lay them flat on a rack or pan to dry. When they are dry, store in a glass jar in the refrigerator. For the best flavor and freshness, enjoy them immediately.
- Add pumpkin sprouts to salads, wraps, sandwiches, rice, curries, sandwiches, burgers… Anything!
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How long does it take to sprout pumpkin seeds?
The entire process for sprouting pumpkin seeds takes between 2 – 3 days. It’s a quick process that will leave you with tasty, easy-to-digest seeds.
You’ll know the seeds have turned into sprouts not necessarily by a visual but by taste. It is recommended to try the seeds after each rinse until you have the desired flavor. You may see a tiny sprout on the tip of the seed, but it’s not necessary to see this before they’re ready.
What kind of pumpkin seeds do you use for sprouting?
Hulled or naked pumpkin seeds are the best pumpkin seeds for sprouting. Both are easily found online.
In case you’re wondering, there is a difference between the two options. Hulled seeds arrive sans shell as someone or a machine has shelled them before packing and shipping.
Naked pumpkin seeds grow without a shell on them, so they are ready to eat once they have grown. Since these seeds are ready to eat so quickly, they’re called soaks instead of sprouts.
What are Soaks?
Soaks only need to be soaked for 1-2 hours, rinsed once, and left upside down to fully drain for 8-12 hours.
They can be rinsed and drained 1 – 2 more times (but not soaked) and then laid out flat to dry.
Once dry, you can either eat them right away or keep them in the refrigerator for up to eight hours. Soaks are for eating not growing pumpkins.
What do sprouted pumpkin seeds taste like?
If you love the taste of regular pumpkin seeds, you’ll love the sprouted version! They are scrumptious. They maintain their crunchiness but have a delicate and fresh flavor.
Sprouted pumpkin seeds are also easier to chop up as a bonus, so go ahead and add them to your salads!
Why eat sprouted pumpkin seeds?
Beyond the delicious taste they provide, they also offer many health benefits.
When you soak seeds, it activates the sprouting process, effectively breaking down much of the phytic acid and allowing the minerals, vitamins, fats, and proteins to be more readily absorbed.
Sprouting allows the digestion process to have a head start. Once the seeds are sprouted, they can be digested more efficiently by your body.
During the sprouting process, the seeds begin producing more nutrients as it tricks them into shifting to the plant growth stage. Of course, the seeds will need more nutrients to become a plant. Because of this, there are even occasions where more nutrients are available in sprouts than in the plant version.
Pumpkin seeds are also high in magnesium, copper, and zinc. Magnesium is known for keeping bones strong, assisting with sleep, and keeping your brain healthy.
Zinc assists with immunity, and copper ties back into brain health. These are all essential nutrients that are easily found in pumpkin seeds.
Sprout Pumpkin Seeds
Notes
Materials Required:
- Clean cheesecloth, muslin cloth, or mesh lid
- A glass jar
- String or rubber band
Ingredients
- Hulled or Naked Pumpkin Seeds
- Celtic Salt
- Filtered Water
Instructions
- Rinse 2/3 cup of pumpkin seeds off well to get rid of dust from the hulling process.
- Add seeds, 1 1/3 cup cool filtered water, and ½ tsp Celtic Sea Salt to a glass mason jar, then cover with a thin cloth. A mesh screen lid can also be used.
- Soak the seeds for 1-2 hours, then drain.
- Thoroughly rinse the seeds after draining.
- Add the seeds back to the jar and screw the mesh screen lid back on. Place the jar upside down at an angle (in a bowl works best). They will need partial light to “sprout.” Make sure to keep the jar out of direct sunlight.
- Repeat rinse and drain process twice a day for one or two days.
- After one day, you should see your seeds turning into soaks. They will not fully sprout, but they will become “live.”
- Give them a taste test, if you like them it is time to eat your tasty pumpkin seed sprouts.
- The live pumpkin seeds can also be refrigerated for 2-3 days before consumption.
- Add pumpkin sprouts to salads, wraps, sandwiches, rice, curries, sandwiches, burgers… Anything!
