Growing micro-greens and sprouts from seed

Throughout this book I sometimes use sprouts and cress. When I was doing my chef’s apprenticeship I used to sprout mung beans, fenugreek seeds and mustard cress at home. However, these days the variety available through farmers’ markets, supermarkets, food halls and better vegetable suppliers is extraordinary. When sprouting any seeds or grains the worst thing you can do is let them get waterlogged – they will rot. Make sure you keep them moist but not drowning in water.

Head to your local health food store: chances are they will have special jars for sprouting the likes of mung beans and chickpeas. These tend to be jars with a mesh lid that is screwed on. Put the seeds in the jar and soak overnight. The next day, drain the water from the jar and then begin a daily routine of wetting the grains and draining them. Eventually they’ll sprout and you’ll be able to eat this nutritious food source. These sprouting jars will have their own instructions.