Sprouts

“Sprout” is the colloquial name for sprouted seeds and young shoots that are used in raw and cooked salads or as vegetable garnishes; they are also juiced. Sprouts cover many plant genera, including beans, peas, grasses, and bulbs; the most common in America are sprouts from aduki, alfalfa, buckwheat, clover, garlic, garlic chive, radish, sunflower, kaiware, mung bean, soybean, and pea. Growers have also developed a stunning array of sprout blends for the commercial market. Adaptable to a range of climates, sprouts have become a relatively common supermarket staple nationwide. Associated with Asian cuisines as well as health food faddists, sprouts are integral to modern California cookery.