SPROUTS
A sprout is a seed that has germinated and grown with water only for approximately 4-7 days. Sprouts are generally eaten raw, as roots and shoots.
Sprouts are said to be rich in digestible energy, bioavailable vitamins, minerals, amino acids and proteins.
Sprouts are very common in Eastern Asian cuisine.
Seed available for sprouting include;
Amaranth
Asian Greens
Basil
Beetroot
Broccoli
Bulls Blood
Cabbage
Carrot
Celery
Chives
Corriander
Dill
European Spinach
Fennel
Kale
Khorabi
Komatsuna
Leek
Lettuce- Baby Leaf
Mizuna
Mustard
Onion
Onion- bunching
Pak Choi
Parsley
Pea
Radish
Red Sorrel
Rocket- Cultivated
Rocket- Wild
Swiss Chard
Tatsoi