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

A sprout from newly germinated beans harvested for use as a vegetable. The sprouts can be obtained from a variety of beans and seeds with alfalfa, broccoli, and mung bean sprouts among the most commonly sought.

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

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

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.

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

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

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

Grown from a very tiny chia seed, this sprout is a nutritious ingredient for salads and sandwiches, providing a flavor similar to watercress.

A French term used to describe groups of vegetables that are typically placed on a platter and arranged around the item being served as the main dish, such as meat, poultry or fish.

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

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).

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