Growing sprouts indoors over the winter can satisfy the gardening itch as well as provide a delicious addition to salads, sandwiches and other dishes. “Sprouts” is a general term that refers to the tender, newly germinated seedlings of many different vegetables. Alfalfa, bean and onion sprouts are probably the most popular, but sprouts of radish, kale, cabbage, broccoli and other vegetables are also suitable for growing and eating.

To get started, you need seeds and either a specialized germinator or wide-mouth glass canning jars. If using jars, you will also need cheesecloth or something similar and screw-top rings or rubber bands to secure the cloth over the tops of the jars.

Seeds are typically available at local garden centers or online, or sometimes may be found at health food stores. Seeds may be organic or non-organic depending on your preference, but make sure they are untreated as some seeds are coated with fungicide.

Sprout germination kits may also be available at garden centers or online. Wide-mouth canning jars can be found at many different types of retailers.

To get started, rinse seeds in clean water, keeping them separated by species. Prepare the germinator according to package instructions, or sterilize the canning jars by immersing them in boiling water for at least 10 minutes. Allow jars to cool.

Put seeds (continuing to keep separate by species; they have different germination requirements) into jars or the germinator, cover with warm water, and cover the container. If using jars, use cheesecloth or wire mesh to cover the openings and use rings or rubber bands to secure the coverings. Allow seeds to soak for about 12 hours.

After the soaking, drain the seeds. If using a jar, leave the cheesecloth or mesh in place during the process. Add water to rinse the seeds and drain again, thoroughly. Cover the jar or move it to a dark place. Keep it about room temperature. Rinse the seeds a couple of times daily until they have sprouted and are ready to be harvested. Be sure to drain thoroughly each time to reduce the likelihood of mold growth. If contaminants appear at any time in the process, discard the seeds, sterilize the jar and start fresh. Most seeds suitable for sprouts will germinate and produce harvestable seedlings in three to five days.

Green up the sprouts if desired by placing them in a sunny window for a few hours before harvest.

Once sprouts have reached the desired height, you can take them straight from the jar to the dish. They can also be moved to a sealable container and placed in the refrigerator for later consumption.

— Jennifer Smith is a former horticulture extension agent for K-State Research and Extension and horticulturist for Lawrence Parks and Recreation. She is the host of “The Garden Show.”