Sprouts or seedlings?
Sprouts and seedlings, sprouts and sprouts, radicle and sprout, seeds and germ - are they all actually exactly the same thing?
Everything begins with the seed or the germination seed. The germ is given by Mother Nature in the seed and as soon as the germination process begins, the germ develops into a seedling . This drills out of the seed shell and leaves behind a (seed) root and the seed coat - all of which have now formed the sprout or sprout!
Towards the end of the germination period (or if you forget the sprouts on the windowsill 😉 ), it can also happen that small, green leaves develop at the end of the upper stems. However, this is not normally the case with sprouts (in contrast to Microgreen , which, as the name suggests, develop leafy greens in the next stage of development) .
Pull sprouts
Sprouts are young vegetables that grow in your four walls in specially designed sprout jars/seed jars or on cress sieves . They are not intended to be grown in the garden . Accordingly, it is a special, germinable (organic) seed only for sprouts (and Microgreen ).
Isn't it an absolute miracle that a tiny seed already contains all the information it needs to become a complete, living young plant before it is even brought to life by soaking? Nobody can fool the grain; it develops on its own if the circumstances are right.
"The seeds of the past are the fruits of the future!"
All you need from outside is clean water, sunlight (= a bright location) and a suitable sprouting jar - you don't need any soil or fertilizer to grow sprouts.
extra article to growing sprouts , where you can find detailed instructions for growing sprouts.
The very best thing about these little germinating bundles of energy is that you can grow them in your own four walls all year round. Now you'll find out why this isn't the worst thing for your health ;).
Ingredients and health effects
Are sprouts the healthiest, freshest and at the same time (as seeds) the longest-lasting food there is?
Without wanting to exaggerate, we have no choice but to say DEFINITELY YES!
The small sprout seeds, be they chickpeas, quinoa seeds, a sprout mix, etc., last for months and, as seeds, do not take up a lot of space in your kitchen.
And there should also be a place in your apartment for the power vegetables in the sprout jar?
Anyone can grow the seedlings all year round on the windowsill or any bright place in the apartment. This means you can eat fresh, lively vegetables full of vitamins, minerals and phytochemicals even in winter. Regional, plastic-free, without any transport, industrial processing, pesticides or preservatives.
A hobby gardener does not have to wait until next spring to be able to plant, harvest and experiment with the harvest on the plate again 😉
The special thing about sprouts is that through germination and brisk metabolic activity, they usually twice as many minerals, nutrients, enzymes and fiber as their regular vegetable sisters and brothers from the supermarket - and all with low calories. It is also thanks to germination that carbohydrates and proteins are converted into a way that is easier and more digestible for humans. Carbohydrates that are difficult to digest are converted into simple sugars.
Sprouts grow straight from the windowsill to your plate - which vegetable from the supermarket can keep up with so much life energy, freshness and green power? In no other phase of a plant's development does it have as much vitality as when it is a sprout!
History of the sprouts*
Did you know that sprouts are one of the oldest foods in the world?
They were first mentioned 5,000 years ago in the Chinese emperor Sheng Nung Pen Tsao's book of medicine. He was a scholar of plant science and considered sprouts to be medicinal. Soybeans were particularly mentioned at the time. Their cleansing effect should primarily help relieve cramps, clear the skin and improve digestive difficulties.
500 years ago it was the bean sprouts that appeared again in the 52 volumes of Chinese medicine by Li Shin Chen. Black bean sprouts are highlighted as an anti-inflammatory and laxative.
200 years ago, in 1767, the English doctor David MacBride discovered germinating grain while searching for a cure for the seafarers' disease scurvy. He dried and ground it into a powder. This had the same positive effect as fresh fruit and vegetables on the disease caused by vitamin C deficiency.
Subsequent ship excursions, including around the seafarer James Cook , always had cress on board. Their seeds were germinated on linen cloths and kept moist with rainwater.
While British soldiers stationed in South Africa died in droves during the First World War, Indian soldiers survived scurvy thanks to an oat, bean and lentil sprout drink.
The British army doctor HW Wiltshire, who experimented alone, was also able to prove during the First World War that scurvy could be cured with the help of bean sprouts .
*Source: The Big Book of Sprouts and Germs, Rose-Marie Nöcker
Sprout varieties and the most famous sprouts
The usual “sprout suspects” that you have probably noticed when shopping in the supermarket or health food store are probably mung beans, radishes, broccoli, alfalfa, adzuki beans or even a sprout mix of 2-3 sprouts of the above-mentioned varieties.
What they have in common is that they are very easy to care for and easy to grow and germinate and their yield is generous and as large as possible.
- Mung bean sprouts: Mung beans have an above-average amount of nutrients that are said to have pain-relieving and cholesterol-lowering effects. Their taste is rather tart and slightly bitter.
- Radish sprouts: Radishes are known for their high protein content (30-35%!) and their spicy, hearty taste. They are said to have antibacterial, antiviral, expectorant and blood-thinning effects.
- Broccoli sprouts: Broccoli sprouts are becoming increasingly popular, particularly due to their high sulforaphane content. This antioxidant is associated with cancer-preventing and anti-cancer effects.
- Alfalfa sprouts: Alfalfa sprouts are characterized by their high protein and chlorophyll content. With a slightly nutty taste, they are said to have an appetite-stimulating and anti-inflammatory effect.
Sprouts can mainly be grown from:
- Cruciferous plants : broccoli , kale , cress , mizuna , radish , rocket , mustard
- Legumes : broad beans , peas , green lentils , red lentils , chickpeas , mung beans
- Cereals/pseudo-cereals : buckwheat , quinoa , wheat
The only food plants that are NOT suitable for growing sprouts are nightshade plants such as tomatoes, peppers, eggplants, chilies or even potatoes. They contain a lot of the poisonous alkaloid solanine, which is considered to protect against predators and makes the germs inedible.
Eating sprouts – raw or not?
Sprouts are eaten whole , i.e. including their roots, the remaining seed coats, stems and sometimes also the small, already formed leaves (depending on the variety and germination period). They can be eaten raw or blanched/steamed
Sprout vegetables can raw or blanched/steamed . The sprouts should preferably be eaten raw, because when the sprout sprouts are heated, healthy nutrients and vital substances are lost.
However, caution is advised in this context, especially with legumes. The shells of pea sprouts, chickpea sprouts, adzuki bean sprouts and lentil sprouts still contain toxins and plant poisons such as phytic acid, protease inhibitors or hemagglutinins. These cannot be completely broken down even during germination. You should therefore NOT consume them raw.
The solution: You can blanch the varieties just mentioned briefly in boiling water , even if this means some of the heat-sensitive minerals will be lost. Pea sprouts, adzuki bean sprouts and lentil sprouts should be cooked for at least 5 minutes and chickpea sprouts for at least 10-15 minutes (until they are soft and firm to the bite).
Mung bean sprouts can be eaten raw. However, many people prefer them to be blanched very briefly in hot water. Feel free to try out which version you prefer!
Sprouts use
Sprout vegetables are excellent as an ingredient in a salad , in a Buddha bowl or as a topping on soups . But it can just as easily be sprinkled over pasta or pizzas , served as a side dish to hearty dishes, eaten plain on bread or in herb quark or together with other fresh vegetables. As a contrasting eye-catcher and a special icing on the cake, the seedlings make an extravagant version on a fruit platter.
You can use the baby sprouts to decorate birthday or holiday treats in a very creative way. There are no limits to your inventiveness. How about, for example, an exotic combination of strawberries and radish greens? 😉
Are you interested in growing your own superfood at home?
