Sprouts

Almost any seed, grain or legume can be sprouted (that is, germinated so that it begins to grow as a plant)—a technique long applied in Asia. Grains or legumes that have been sprouted are even more nutritious than their whole counterparts as their reserves of protein and starch are converted to more soluble products that are more easily digested.

In order to sprout, the grains, beans or seeds must be whole, unhusked and unprocessed. Wheat, corn and rye all sprout well, as do most beans. The most popular commercial sprouts are those grown from mung beans (sold as “bean sprouts”), and spicy alfalfa. Soybean sprouts mold easily; they must be rinsed often and should always be cooked before eating. Commercial sprouting also extends to black-eyed beans, lentils, and to seeds such as fenugreek, pumpkin and mustard.