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In article >,
(Phred) wrote:

> 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.

Groovy, thanks!
I'll czech that out!
--
K.

Sprout the MungBean to reply

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