Red Clover seeds (Sprout)

Red Clover Sprouting Seeds Untreated red clover seed (Trifolium pratense) for jar sprouting, from 100 g to 4 kg. Red clover sprouts grow like alfalfa, with slender white stems and small green leaves, and are usually ready 4 to 6 days from the start of the soak. How to sprout red clover in a jar Measure about 30 g of seed for a 1 L jar, cover it with water and skim off any floating seed and hulls. Cover it with two to three times its volume of cool drinking water and soak for 4 to 8 hours, the short end in a warm kitchen. Drain, rinse and drain thoroughly, then prop the jar mouth down at an angle in a bowl. Rinse every 8 to 12 hours: fill the jar through the mesh, swirl and pour it all out. For the last day or two, move the jar into indirect light, never direct sun, so the leaves turn green. Tip the sprouts into a bowl of cool drinking water, swish them and scoop off the floating hulls. Dry the sprouts, seal them in a clean container and keep them at 5°C or colder for 4 to 6 days. Rinse each serve under running water before use. Food safety Clover sprouts are raw sprouts and can carry Salmonella, E. coli and Listeria, even when grown with care at home. The NSW Food Authority advises cooking all sprouts thoroughly before eating. People who are pregnant, aged 70 or over, children under 5 and anyone with a weakened immune system should not eat raw or lightly cooked, still crunchy sprouts. Wash, rinse and sanitise jars, trays and tools before the first batch and between batches, and use only water fit to drink. Guides and articles How to grow red clover sprouts, day by day How to grow alfalfa sprouts, day by day The jar method for any sprouting seed Sprout problems and food safety Broccoli and alfalfa sprouts compared Which seeds to sprout