Not everybody knows that you can eat many types of sprouted seeds. They are full of vitamins and enzymes; you can buy them ready to eat, or grow them yourself at home.

Let’s find out how to sprout seeds and then use them in lots of great recipes.
If you want to grow them yourself, start by choosing edible seeds. From a culinary point of view, soybeans are very interesting, but lentils, chickpeas and barley are just as good. Leave them to soak in water for 12-18 hours to kick start sprouting. Drain and put them in a container covered with a damp cloth. Leave to sprout for 5-7 days (the actual time depends on the type of seed and the temperature in the room), rinsing them at least twice a day. When they are ready, dry them carefully.
You can eat them raw in salads or with vegetables, with a drizzle of extra virgin olive oil and a pinch of salt. They are an excellent way to add extra flavour and lend a fresh touch to starters made with pulses or vegetable soups. If you prefer, you can pan-roast them to make them crunchier but they will lose most of their nutritional properties.
From soybeans to lentils, wheat or rice: sprouted seeds add the finishing touch to lots of dishes, making even the simplest recipes original.