Seeds

Clover sprouts look and taste much like Alfalfa Sprouts. Basic Sprouting Instructions: Place in a roomy container such as a quart (using up to 1 teaspoon of seed) or gallon jar (up to 3 tablespoons of seed). Soak in warm water 4 to 6 hours using enough water to keep seeds covered with water. Cover […]

A culinary seed, the classic flavor in rye bread. May be ground and added to bread doughs, entrees and as a garnish on cooked grains, dairy products and salads.

Broccoli seeds are sprouted in the same way as Alfalfa and also in soil in flats or the garden. Pay careful attention to drain thoroughly when prepared in jars as they mold easily. Attractive lobed leaves and very pleasant flavor. An excellent addition to your sprouting mix. Basic Sprouting Instructions: Place in a roomy container

Alfalfa seeds are in the legume family. The name “alfalfa” means “father of all foods.” A most popular sprout, used in sandwiches, burritos and salads. Excellent alone or mixed with other seeds such as Radish, Clover, Broccoli, Cabbage or Fenugreek. Basic Sprouting Instructions: Place in a roomy container such as a quart (using up to

Juniper Berries (Juniperus Communis) are the ripe, dried cones from the Juniper Evergreen shrub. These small bluish purple berries are about 1/4 wide with an intense spicy flavor with a slight overtone of pine. Best known as the flavoring for gin and other liqueurs. Juniper Berries also have many medicinal claims along with their culinary

Radish seeds have a slightly hot, radish-type “bite” so they are often sprouted with alfalfa and clover sprouts for a little more “zing” in sprout salads. Seeds for sprouting should be soaked prior to sprouting for 5 minutes in warm water of pH 6-7 with household bleach at the rate of 1 1/2 cups bleach

These small tasty, hulled seeds are used in cereals, crackers, spreads, drinks, casseroles, granola, candies, soups, salads, fish and baked goods. Delicious when toasted and sprinkled on grains or main dishes. Known as tahini when ground into a butter. A nutritious mayonnaise substitute may be made by simply blending sesame seeds with water (1 part

These small tasty, unhulled seeds are used in cereals, crackers, spreads, drinks, casseroles, granola, candies, soups, salads, fish and baked goods. Delicious when toasted and sprinkled on grains or main dishes. Known as tahini when ground into a butter. A nutritious mayonnaise substitute may be made by simply blending sesame seeds with water (1 part

These shelled seeds are versatile and economical. Excellent in baked goods, cereals, candies, loaves and burgers. A favorite snack food, roasted or raw. Processed with the most modern cleaning equipment and techniques — however, the processor recommends that these seeds should be rinsed before using. Hulled sunflower seeds are used in sprouting. A staple of

Small seeds rich in EFAs. Add to hot or cold cereal, casseroles, sauces and salads. For easier digestion and better nutritional benefit, grind them in a small coffee grinder or with a mortar and pestle. Ground flax seeds taste nutty, a bit like wheat germ. Sprinkle on foods, uncooked, for maximum benefit. Store in refrigerator