CULINARY USES

Friday, December 16, 2011

These are seeds which are placed in a container and given moisture and warmth to germinate and swell until the first shoot emerges. The seed uses the food stored within it to begin growth and in the process the stored fats and starches are converted into sugars, proteins, vitamins and minerals. It is easy to see that once germinated, they are a highly nutritious food source. Because the stored food is limited, they quickly reach a peak time for appearance and nutritional value. After this they would normally draw on earth and sunlight for growth. If there is insufficient sun, they begin to turn brown at the ends and become bitter. They should be used at this point or rinsed and stored in a refrigerator to halt growth. Given a daily rinse this should prolong their usable life for a few days. Sprouted seed can be added to sandwiches and salads and are especially useful in the winter when less fresh greenery is available. They can be cooked in stir fried dishes as they are in the Orient or added to soups and stews. Alfalfa, aniseed, clover, fennel, fenugreek, lentils, mung beans and soya beans, seeds of the cabbage family like cauliflower, radish, salad rocket and cabbage; and several grains; barley, buckwheat, unpolished brown rice and wheat can be sprouted. Most take 3-5 days, though fennel and mung beans can take 6. Each has its individual fresh flavor and crunchy texture.