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Sprout Seed, Broccoli

Short Description

Seeds for sprouting, fresh eating.

Full Description

The healthiest and spiciest sprouts of all. These are easy to grow (sprout) and are quick to germinate. Sprouts can be grown all year round for delicious and nutritious eating.
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Item # Product
Item#: 66506S
Order: 1/4 lb.
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Product properties

Days To Maturity

5-7 days


Part Sun


1-2 inches

Sow Method

Indoor Sow

Planting Time

Fall, Spring, Summer

Life Cycle


Plant Shipping Information

the burpee




since 1876


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  • How to Sow

    • Spread seeds evenly in a sprouter or shallow container filled with good quality, sterile soil.
    • No need to plant and cover seeds, allow them  to sit on top of soil.
    • Keep moist by rinsing once or twice per day but do not allow to stand in water.
    • Keep in a warm (70 degrees F), dark place until the seed spouts.
    • Seeds sprout in 5-7 days.

    How to Grow

    • Move to light when sprouts are 1-2 inches tall.

    Harvest and Preserving Tips

    • Harvest when 2-4 inches tall.
    • Rinse well before serving.
    • Sprouts are excellent in salads and prepared dishes.
    • Eat them as soon as possible to assure maximum vitamin content.
  • Days To Maturity
    5-7 days
    Part Sun
    1-2 inches
    Sow Method
    Indoor Sow
    Planting Time
    Fall, Spring, Summer
    Life Cycle
  • Sprout Seed, Broccoli is rated 5.0 out of 5 by 1.
    Rated 5 out of 5 by from Super Bargain This is a great deal on broccoli sprouting seed, it grows and tastes just like the seed I was paying $30.00 a pound for on the sprouting sites. I'll stick with burpee and save my self a bunch of cash, thank you! You can grow this on a budget with a clean jar, some cheese cloth, and a rubber band. Soak a couple table spoons of seed in clean water over night then rinse and drain twice a day. Sprouts will be ready to eat in about 6 days. Drain and rinse well are the best tips for a successful crop. If you are on the fence, I say go for it, try a 1/4 lb - you'll be back for more soon.
    Date published: 2012-08-05
    • 2016-02-06T07:11CST
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