What a blessing that there are sprouts – young shoots of freshly sprouted plants! I am a big fan of microgreens and have repeatedly urged my readers to grow sprouts at home on their own. First, it’s VERY simple. They can be sown indoors and will quickly turn from seed to ready-to-eat product, even during the height of winter. Learn more about germination here. And second, these small plants are incredibly beneficial and can be a good source of nutrients during the winter season when access to fresh seasonal and local plant foods is limited.
There are hundreds of varieties of sprouts that are eaten all over the world, each of which adds a special crunch and freshness to dishes.
The sour taste of buckwheat sprouts (A) adds spice to salads.
A stew of sprouted Japanese adzuki beans, peas and brown lentils (B) gives a warm legume flavor.
Alfalfa sprouts (C) liven up the falafel in pita bread well.
Radish sprouts (D) are horseradish-sharp and are used, for example, as a side dish with sashimi.
Steamed or fried broccoli sprouts (E) are great!
Sweet pea shoots (F) add freshness to any vegetable salad.
Juicy mung bean sprouts (G) are often used in East Asian dishes.
The combination of melilot sprouts (H), sunflower (I) and pepper arugula (J) will add a nice crunch to any sandwich!