Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth. Sprouting legumes, grains, and seeds makes them much easier to digest by breaking down the anti-nutrients that are common in those foods. Sprouting involves soaking seeds, nuts, legumes or grains for several hours, then repeatedly rinsing them until they begin to develop a tail-like protrusion. Soaking softens the hull, allowing the sprout to grow.

To sprout at home, seeds are soaked (big seeds) or moistened (small), then left at room temperature in a sprouting vessel. Many different types of vessels can be used as a sprouting vessel, including a simple glass jar with a piece of cloth or nylon window screen secured over its rim. "Tiered" clear-plastic sprouters are commercially available, allowing a number of "crops" to be grown simultaneously. The easiest way to sprout is using a jar with a special lid that allows you to drain the excess water without losing the seeds and allows the air to flow through.

Sprouts can be germinated at home or produced industrially. They are a prominent ingredient of a raw food diet and are common in Eastern Asian cuisine. You can sprout almost any legume, seed, or nut, including chickpeas, broccoli, millet, radish, red clover, and mung beans. Sprouts can be used as a topping for salads, sandwiches, and wraps, or cooked and added to soups or stir-fries.