Sprouting
Born into vegetables or sprouts, often simply called sprouts, mostly young shoots of plants germinated from seeds or young plants are called, botanically correct would be seedlings. If only the plant parts consumed above the seed, these are referred to as watercress. True sprout vegetables are, for example, asparagus and bamboo shoots. Especially in the winter shoots are flavorful and ecologically a good alternative. Apart from a few typical seasonal vegetables, most are imported or grown in greenhouses, which is ecologically equally unfavorable.
After a soaking time (for larger seeds ) the seeds / sprouts are rinsed three to four times daily with tap water, then letting it drain well. The trade offers different vessels ( germ jars with sifter cap or shells), let standard household jars and bowls and a sieve to drain as rich features completely. Kressen be placed in shallow trays to germinate and grow. Absorbent clay bowls or thin substrate layers prevent too rapid drying out. After a few days, they can usually be eaten, Kressen after 10 to 14 days.
- Edible sprouts
In addition to asparagus and bamboo shoots are also edible: Giersch, hops, Japanese knotweed and hearts of palm. As Brussels sprouts Brussels sprouts or even the leaf herb of brussels sprouts are called.
- Sprouts
With the exception of the nightshade family, almost all seedlings of food plants are edible, such as cereals and pseudo cereals, brassicas and legumes. Sprouts are usually completely consumed, what the cotyledons (rarely it develop primary leaves ), stems, roots and seeds remaining comprises.
- Kressen
In addition to the well-known garden cress, many other plants can be drawn in a similar manner cress. Among other things, mustard, radish, various cabbage, perilla ( shiso ), and many lettuces are suitable. These are usually cut short above the root approach and will only find the germ and primary leaves and parts of the stem using.
Suitable plants
Cruciferous
- Red cabbage
- Broccoli
- Kohlrabi
- Radish / radish
- Cress
- Arugula
- Mustard
Legumes
- Soybeans
- Mung beans
- Azukibohnen
- Peas
- Lenses
- Chickpeas
Grains & Co.
- Wheat
- Rye
- Oats
- Barley
- Amaranth
- Quinoa
- Buckwheat
- Fenugreek
- Alfalfa
- Red clover
- Sesame
- Sunflower
- Pumpkin
- Beetroot
- Onion
- Garlic
- Dill
- Fennel
- Linseed
- Carrot
- Borage
- Coriander
Use
From some legume sprouts ( bean, chickpea and garden pea, this at least blanch or stir fried ), above, almost all sprouts can be eaten raw, and the mung and azuki beans. They can be mixed with salads or processed in sandwiches, sandwiches, and just before serving / eating these are garnish with sprinkled over food or heated. Their greatest value lies in its diverse tastes, from mild and nutty with many legumes up to spicy-hot with mustard, onion and radish.
Health Benefits
Sprouts are considered to be rich in vitamins, some are even, they also provide fiber, protein and health-promoting phytochemicals. Due to the high water content, they have a low calorific value and are thus a low calorie food.
Comparison of the vitamin C and dietary fiber content of sprouts with other vegetables.