Red clover sprouts are very easy to grow yourself at home. Red clover sprouts are the young shoots of the clover plant, harvested shortly after germination. They are not only tasty with their mild, slightly sweet flavor, but they are also packed with essential nutrients. They are loaded with vitamins and minerals like vitamin C which supports immune function. Vitamin K which is good for bone health. Folate which is vital for cell growth, especially during pregnancy. Calcium, magnesium, and potassium which contribute to bone, heart, and muscle health.
Red clover sprouts are also known to contain phytoestrogens. These are plant compounds that mimic estrogen in the body and may help: balance hormones, especially during menopause. Reduce hot flashes and other menopausal symptoms. Support bone density and cardiovascular health in postmenopausal women. Now, I’m just reporting what I found doing my research on the benefits of red clover sprouts. I am by no means an expert on women’s health. This is just what I’ve read.
Red clover sprouts, like all sprouts, are loaded with beneficial antioxidants which help to combat inflammation in the body. Inflammation is linked to chronic disease and aging. They also can help aid in digestion, because they are a good source of enzymes and fiber.
Supplies Needed to Grow Your Own Red Clover Sprouts
- Organic red clover seeds
- Wide mouth mason jar. Be sure it is a wide mouth mason jar, quart size is ideal.
- Sprouting lid. This is a lid that screws onto the wide mouth mason jar. It has a fine mesh acting as a sieve, so you can rinse and drain the seeds with water while retaining the seeds in the jar.
- Water
Step by Step Guide to Growing Red Clover Sprouts
- First, I like to check the seeds before I put them in the jar. Grab a rimmed baking sheet and measure out 1 tablespoon of seed, no more, per mason jar. Spread out the seeds on the rimmed baking sheet. Check for rocks, dirt, or any unwanted seeds that may have snuck into the red clover seed. Next, pour the red clover seeds into your wide mouthed mason jar. The corner of the rimmed baking sheet will act as a spout, making this easy. The first time I checked my seeds, I used a plate, and then I had no way to pour them into the jar. It wasn’t great.
- Now it’s time to soak your seeds. First rinse and drain the seed using the sprouting lid. Now fill the jar with two to three times the amount of water to seed. Really you can’t have too much water, so just fill the jar about three-quarters full. Stir or swirl the seeds to let out any air bubbles so all the seeds are covered in water. Let the seeds soak for 8-12 hours. This will wake up the dormant red clover seeds. Try not to soak for longer than 12 hours, because this could damage the seed.
- Drain and rinse the seeds. Using your sprouting lid makes this easy. Dump out the water, then rinse the seeds. Fill the jar with water, swirl the seeds around, then dump out the water. It is very important to drain the water. You only soak ONCE!
- Place the jar upside down into a bowl or other container to collect any remaining water. Try to position the jar at an angle, because this will allow airflow and prevent excess moisture build-up. Most sprouting lids will have pegs on them to keep the jar elevated.
- Rinse and drain the seeds twice per day, every 12 hours or so. I like to rotate the jar as I drain, so that the seeds stick to the side of the mason jar. This will keep the red clover seeds moist so they can keep growing.
- Keep the red clover seeds in a darker area at this point. Avoid direct sunlight.
Watch Them Grow
After the red clover seeds have soaked, you’ll notice them swell significantly in size. Then after a couple of days, tiny little sprouts will emerge from the seed. A day or two later, little leaves will appear. At this point, move the sprouts to a bright spot so the red clover sprouts can develop chlorophyll and turn green.
Harvest
On day five or six, when most of the sprouts have green leaves, it’s time to harvest. I like to fill my jar with water and dump it into a large bowl. This will help with the next step, and will remove all the red clover sprouts from the jar.
De-hull the sprouts: The red clover sprouts will shed their seed hulls. You don’t have to remove these, but maybe they get stuck in your teeth. Removing the hulls is easy. Just put your sprouts in a large bowl and fill with water. Most of the seed hulls will float to the top, and you can skim them off with your fingers. Don’t worry about getting every single seed hull, they won’t hurt you.
Store the Red Clover Sprouts
Drain the red clover sprouts thoroughly using a small salad spinner, and then blot with a paper towel. Storing the sprouts wet will make them rot. Store the sprouts in the refrigerator in an airtight container, such as a resealable bag or reusable storage container. I like to line the container with a paper towel just in case there is any left over moisture. The sprouts should last in the refrigerator for a week or so, but they are so delicious they are usually consumed within days.
Growing your own red clover sprouts is easy and nutritious, and everyone should try. I like my red clover sprouts on toast with homemade cashew cream cheese, or on eggs. Of course, they are good in salads, sandwiches and wraps as well. Try growing broccoli sprouts. Try growing radish sprouts.
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