What is a gardener? One who tills the land? That's far too narrow a description. For example, people who grow sprouts without using any soil at all are gardeners in the best sense of the word. They know their craft, they are selective about what they grow, they enjoy the benefits of their harvests, and their tables reflect their devotion to their gardens.
Many feel that sprouting was discovered by the hippie counterculture in the 1960s; little do they know that this is a food-production practice that goes back at least 5,000 years and has been practiced by civilizations all over the world. Does its history reflect the nutritional value of sprouts or is it that earlier civilizations just learned that they taste so good?
For a special experience, many sprouters prefer the leafy ones. Following are some recommendations:
- Alfalfa is the one most people think of when they think of sprouts. It has a mild, nutty flavor and crisp texture
- Clover is much like alfalfa in flavor. It has the same nuttiness and mildness. The leaf is a lighter green. The hulls fall off more readily than do those on the alfalfa sprouts. It also lasts longer in the refrigerator. Red clover is sometimes seen in gourmet mixes. It also provides some variety in recipes, etc.
- Arugula is a very popular salad green, but it's also excellent as a sprout. It retains its mildly peppery flavor as a sprout.
- Cress is spicy and very flavorful. It's easy to grow and has beautiful leaves that look like no other leafy sprout.
- Radish is spicy and is beautiful. You can choose which variety of radish you want to sprout–or you can sprout several varieties.
- Fenugreek is used in many Indian foods as a spice. It is used by Americans as a digestive aid. As a sprout, it is super nutritious.
- Garlic–the seeds of garlic chive. They taste just as garlic as the bulbs.
- Mustard–the sprouts resemble the flavor of horseradish.
- Dill sprouts provide the flavor of fresh dill without the necessity of growing the plants.
- Celery sprouts add a celery flavor to recipes and mixes.
- Onion sprouts taste just like the bulbs.
When people think of sprouts, it's not uncommon for alfalfa to come to mind. These mini plants are tender and crisp. However, some sprouters find them bland in flavor. By expanding your thinking about leafy sprouts and combining seeds in many different ways, you can achieve a whole new taste experience or a variety of whole new taste experiences, ones you’ll find yourself wanting to repeat frequently.
For example, you can sprout a radish seed! It will sprout in four days and although it will be tiny, it will have all the flavor of the radish itself. The same can be said for garlic chives, onions, mustard seeds, cress, and arugula. By mixing these with alfalfa and clover, you can achieve a truly new taste. The bonus: these mixtures are super-nutritious! Develop your own gourmet mixes and then get online and share them with other sprouters in chatrooms and blogs.
Leafy Sprouts need Special Handling because of their Tenderness
But that's one of the reasons they are so good! Refrigerate your leafy sprouts in plastic bags, but be careful about packing them too tightly. You don't want them to be crushed. Don't keep them for more then three days. As you remove the sprouts for use, try not to disturb the tangle of roots in the bottom. Check them frequently; discard slimy or discolored ones. You can sometimes restore wilted ones by soaking them in icy water. Use paper towels to pat them dry before you use them.
By TTS Cofounder Botanical Chef Omid Jaffari
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