Type of seeds Soaking Sprouting
CEREALS
Oat 4-5 h 36-48 h
Wheat, kamut, spelt 4-5 h 36-48 h
Barley 5-6 h 36-48 h
Brown rice 6-8 h 5-7 days
rye 5-6 h 36-48 h
GLUTEN-FREE CEREALS
Amaranth 3-4 h 2-6 days
Millet 5-6 h 4-6 days
Teff 3-4 h 4-6 days
Quinoa 30 min. 1-2 days
Hulled buckwheat 10 min. 2-3 days
LEGUMES
Azuki bean 8-10 h 5-6 days
Fenugreek 3-4 h 1-3 days
Mungbean 6-8 h 4-5 days
Green, brown and blonde lentil 6-8 h 1-3 days
Yellow and green pea 8-12 h 2 days
Chick pea 8-12 h 2 days
OIL SEEDS
Almond, hazelnut 8-12 h 8 h
Squash, sunflower 3-4 h 4-12 h
Sesame 1-2 h 1-2 days
Macadamia 3-4 h Ready to eat
Cashew, pine nuts 3-4 h Ready to eat
Walnuts, brazil nut, pecan 3-4 h Ready to eat
VEGETABLES
Alfalfa, Clover, Radish, Canola, Broccoli, Kale, Daikon, Garlic, Onion 4-6 h 5-6 days
MUCILAGINOUS
Flax seed, Chia, Mustard, Cress Spray morning and night 2-3 days

Non-Comestible seeds

Young sprouts such as tomato, bell pepper, eggplant and rhubarb are toxic.
Germinated red, white and black beans must be cooked.