People have been sprouting seeds for added nutrition since...well...since hippies first roamed the earth. The way I read it, there is a magic place of in-between-ness where a just sprouted seed will often contain, deeper and denser nutrient value than the seed alone or the mature plant. Magic right?
I've purchased already sprouted seeds at the store...the usual...clover, radish, alfalfa and we've all probably eaten something at the Chinese restaurant with bean sprouts in it right (mung beans)?
So I purchased a variety of sprouting seeds to test out. I've got alfalfa, broccoli, brown mustard, buckwheat, chia, crimson clover, fenugreek, radish, red clover, red lentil, mung and wheat grass seeds. MRH also sells sprouting jars, sprouting bags, and sprouting charts. Sprouting directions are for sissies though, right? Yeah, whatever. I already had to email MRH because my first experiment didn't go so well. More on that later. I'll review the seeds that I sprout and how it all goes.
I also sprouted sunflower seeds before but that isn't what you think. A friend of mine in the know, told me to buy raw, SHELL REMOVED sunflower seeds and soak them in water overnight. You'll see a little nub at the pointy end of the seed and this is when they are to be used, vs actually making a shoot grow. Supposedly that is when they are most nutritious...in this magical in between place.
Do you like sprouts? Do you use them for anything besides salads or sandwich toppers? Share!
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