Sprouts are very nutritious and sprouting them is easy. The most common ones are probably Alfalfa, but broccoli, lentil and others are popular, too. We eat them in salads and on sandwiches. but you can put them in soups or anything you want to. Advantages to eating sprouts are added nutrition and they taste good.
How do you keep them at the eating stage, without them going on to add leaves and becoming bitter? When we tried them I think we must have done too many or left them too long, because we ended up eating only a few. The rest we either planted or threw away.
I'm thinking about sprouting alfalfa seeds and maybe the lentils that were suggested. I read that all you have to do is soak them in water overnight, drain the water, rinse the seeds and then rinse them every day after that. About how long will they be at the edible stage before they start being too big?
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