Magazine article Sunset

A Guide to Young Sprouts

Magazine article Sunset

A Guide to Young Sprouts

Article excerpt

A guide to young sprouts

Chopping for alfalfa sprouts the other day, I was reminded of the radical statement these green wisps made in the '60s and '70s. If you ate them, you were labeled a health nut (a less positive accusation then than now) or a hippie. But no more.

Many kinds of sprouts are now readily available, and eating them means no more than that you like the way they taste. Each has an interesting personality, and blended sprout mixes take advantage of this. Any of these tender greens fit readily into salads or sandwiches, but that's just for starters.

Peter Henderson grows a lot of sprouts at Sprout House in San Bruno, California, and we gathered a group of them--though not all of the kinds I've spotted--for a tasting.

Clover sprouts. Look a lot like alfalfa sprouts, with a fresh, sweeter, cool flavor; they're just as adaptable.

Onion sprouts. Hair-thin and tipped with black seed, with the look and taste of green onions. Use where a faint touch of onion is desired; I love them rolled into omelets. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed


An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.