Sprouts

Dried seeds from plants, especially those from legumes and vegetables, can be sprouted if they are moistened with water and placed, if necessary, on a suitable base, such as soil, cotton batting, or gel. Sprouts consist mainly of a stalk and a small seed leaf. The sprouts of some seeds, such as beets, can be very long and thin, whereas others—for example, bean sprouts—are relatively short and thick.

Some types of seeds are quite robust and can sprout in virtually any environment. Cress is a good example. Others are more finicky and it can be challenging to hit on the exact amount of moisture needed to get them to sprout. There are also considerable variations in how long a sprout lasts before it loses its crispness and starts to wilt. It is usually best to eat the sprout together with the seed from which it grew, as the seed might also have given rise to tiny rootlets that are edible.