Delicious, vitamin-packed and very easy to grow, sprouts are a fun project for the whole family. Many seeds can be grown to eat as sprouts, but the most popular are mung beans, radish, alfalfa, daikon, snow peas, mustard cress and wheatgrass. Raw sprouts are great in salads and sandwiches, and the sturdier varieties can also be tossed into salads.

Sprouts

Step 1

Put a small amount of seed (buy “certified”) into a glass jar of tepid water. Soak for 4 to 6 hours.

Step 2

Cover with fine gauze material such as stocking, tie firmly, then drain by tipping upside down.

Step 3

Rinse seeds daily with water and drain well. Sprouts should be ready to harvest within a few days.

Step 4

Sprouts can be stored in their jars in the fridge for 2 to 3 days. Rinse with fresh water before eating.

Shoots

Step 1

Sow seeds such as cress or wheatgrass onto moist cottonwool in a small dish.

Step 2

Place dish on a sunny windowsill and ensure you keep the cottonwool nice and moist.

Step 3

Your seeds should germinate after a few days. Trim with clean scissors when needed.

Step 4

They’re best eaten young, fresh and full of goodness. Repeat with more seeds for your next crop.

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