Search

The firm but tender new shoots of seeds and beans, such as mung beans, lentils, soybeans, and alfalfa and radish seeds.

Radish seeds that have germinated, requiring only water and a cool place to grow, before being harvested as a food.

Broccoli seeds that have germinated, requiring only water and a cool place to grow, which are then harvested as a food.

Alfalfa seeds that have germinated, requiring only water and a cool place to grow, which are then harvested as a food.

Similar to other sprouts in appearance, the Clover sprout is often recognized for the nutrients and plant compounds it contains.

Soy beans that have germinated, requiring only water and a cool place to grow, which are then harvested as a food.

A vegetable with small, dense, compact buds that is round and green and is usually no more than 2 inches in diameter.

The firm but tender new shoots of the snow pea plant. The sprouts are eaten raw, steamed, stir-fried or added to soups.

A substance found in numerous foods, which acts as an antioxidant, helping to diminish and repair damage to cells and tissues.

A B-vitamin that is naturally present in some foods such as broccoli, beans, bread, Brussels sprouts, corn, lentils, oranges, and spinach.

White vinegar flavored with tarragon. A sprig of tarragon is placed in a glass bottle and then white vinegar is added (a recipe may call for other flavorings to be added along with the tarragon).