In article >,
Katra > wrote:
>In article ws.net>,
> "Shaun aRe" > wrote:
[snip]
>> We have a 3 tier sprouter from BioSnacky - put the seeds in, different in
>> each tier if you wish, pour a pint of clean cold water into the top tier,
>> and it runs down wetting each layer - pour out and change the water once or
>> twice a day, pretty soon you have lots of crunchy, tender sprouts for
>> salads, stir fries etc.
>>
>> Mung beans are nice (typical Chinese bean sprouts), as are adouki (tastier
>> than the mung IME), but one of my favourites was methi (fenugreek - got into
>> the habit of calling it methi because we usually have it labelled that way
>> in the Asian stores here) seeds - grown in shade, partial light or full
>> light gives 3 slightly different tastes and textures.
>>
>> You can buy packs of mixed seeds especially for sprouting, that have a very
>> tasty, spicy blend, almost hot - loved those in a salad, hmmmmm!
>
>I love sprouts!
>Have not had much luck with a sprouter tho' so I usually just go and buy
>them. Mung bean sprouts, Alfalfa sprouts, radish sprouts.... and our
>favorite, SUNFLOWER sprouts! Those are fabulous in salads and sammiches.

Possibly more than you wanted to know about sprouts and sprouting:

<http://www.primalseeds.org/sprouting.htm>

Learnt something too in simply googling for "sprouting seeds",
thinking I would get pages of instructions for doing the job.
Instead, it seems "sprouting seeds" is also a retail line
distinguished from those "ordinary" seeds which haven't been "through
an amazingly complete cleaning", to quote one web site. :-)

Cheers, Phred.

--
LID