Sprouting seeds contain a wide range of beneficial vitamins and minerals. Seeds are the beginning of life in plant-form, so it stands to reason that they are full of natural goodness, especially when they begin to sprout.
You don’t even have to have a garden, a window ledge will do. Within 2-7 days you can harvest healthy young shoots loaded with nutrients.
We are all familiar with beansprouts, the shoots of Mung beans, which are used in oriental cooking to add a crisp texture and tasty sprouting seeds are delicious eaten raw, but there are many other types of seed which can be used in this way which can be added to salads, sandwiches, stir-fries, curries and casseroles.
Micro greens
Living greens are plants which can be eaten as young seedlings, before the first true leaves appear. More than just sprouts, they they offer an intense range of flavours and textures.
There is no gardening, seed sowing or even soil involved. All that is needed is water and a container. They are quick and easy to grow indoors all year round and are ready to eat in only 6-15 days from sowing.
Just like sprouting seeds and salad leaves they are rich in healthy nutrients and are ideal for spicing up sandwiches and salads or to garnish soups.
More sprouting information
The Happy Juicer – information about seed sprouting
Sprout people – learn everything you need to know about sprouting beans, including Adzuki, Garbanzo, Lentil, Mung, Pea, and Peanut