Seed sprouts (thing)
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|Many of us began our horticultural education by growing mustard and cress on damp blotting paper in a saucer. After about a week the seedlings were cut and used in salads and sandwiches- a proud moment for the budding gardener. Often our involvement in sprouting seeds for kitchen use usually ended there, despite a large number of modern research which has shown that the sprouts of seeds are surprisingly rich in vitamins, minerals, proteins and polyunsaturated oils.
Even if you are not interested in nutritional values, there must still be something appealing about vegetables which can be raised indoors at any time of the year and which can be eaten raw or cooked to provide flavours ranging from bland to peppery. Bean sprouts are popular in every Chinese restaurant, but there are many other seeds which can be sprouted for the table. It is best not to experiment, however. Some sprouts are tasteless, some are bitter, and a few (e.g. tomato) are positively harmful- so choose one from this list: