Ganga on Nostr: Sprouts, aka Bean Sprouts, come in all sorts of shapes and sizes. Mung bean sprouts ...

Sprouts, aka Bean Sprouts, come in all sorts of shapes and sizes. Mung bean sprouts are the most well known in Australia, although others like pea shoots, radish sprouts, alfalfa sprouts, and all sorts of micro greens. In other countries, many other sprout types are used – chickpeas, fenugreek, clover, cress, sunflowers, onions, wheat berry, buckwheat, all sorts of grains, lentils and legumes are sprouted. Amongst the most unusual that I sprouted are urad and horsegram lentils and matki beans.

Sprouts are so healthy. In India, sprouts are made in just 1 or 2 days – short, bursting sprouts. Elsewhere it is common to grow them longer, even until leaves appear.

In many places they are eaten raw, added to salads or piled on top of a dish. But they can also be steamed, sauteed or simmered. They can be cooked with rice, or mixed through a soup or curry. They can be mixed with spices, or left with just a sprinkling of salt and perhaps a squeeze of lemon.

Enjoy your sprouts!

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