Seed sprouts have been grown as healthy food for a very long time. When people think of sprouts, many think of the mung bean sprouts in Asian dishes. All sprouts start out as seeds. Most seeds can be sprouted and eaten, and some taste good.

Some plants like wheat grass, are grown in dirt and then are “mowed”. All other sprouts require only clean water and light to grow. Sprout seeds are first soaked in clean water for a few hours. Then they are rinsed with clean water, 2-3 times a day until done.

Many sprouts are bitter. Bitter-tasting sprouts taste much better when used as seasoning and mixed with other sprouts. Mixing sprouts usually improves the taste as compared to any one kind of sprout. For example, mixing one part radish with two parts alfalfa works well. It is usually best to mix seeds before you soak them, unless seeds require very different soak times.

Sometimes the seeds in mixes from sprouting stores require different soaking times. For example, adzuki beans can be soaked for 24 hours, while other seeds require just six hours of soak time. By the time adzuki seeds are ready to drain, the other seeds may be starting to drown.

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