Sprouts Category

These are too wispy to cook, but they're great raw in salads and sandwiches.

These are rich in sulforaphane, a cancer-fighting compound. They also have a pleasant, peppery flavor.

These resemble alfalfa sprouts, and can be harvested right off that ceramic chia pet you got as a gift.

These have a pungent, peppery flavor that works wonders for otherwise bland salads and sandwiches. They're too delicate to cook, so always serve them raw.

These are the large sprouts that are common in supermarkets. They're crisp and nutty, and they're the best sprouts for stir-frying, though they can also be served raw. Select bean sprouts that are crisp and white with just a tinge of yellow. To keep them fresh, rinse them off and immerse them in cold water, then store them in the refrigerator. They're very perishable, so try to use them within a day or two. Canned bean sprouts are a very poor substitute for fresh.

These have a distinct onion flavor.

Look for these in Asian markets.

These sturdy, crunchy sprouts are good in salads or stir-fries. They become bitter when the tails get too long, so eat them soon after they sprout.

Sprouts spring from newly germinated peas and beans. They won't add much in the way of nutrients--or calories--to your diet, but they're tasty and inexpensive. There are many varieties, ranging from mild and crunchy mung bean sprouts to spicy and delicate radish sprouts. Raw sprouts are great in salads and sandwiches, and the sturdier varieties can also be stir-fried briefly.

These are sweet and crunchy.