TASTE • EDIBLE PARTS
Broccoli sprouts are eaten raw, but the taste is more pronounced than the broccoli taste you know from raw broccoli. The taste is similar to lightly cooked, crisp broccoli heads.
Broccoli sprouts form root hairs from day 2 of the cultivation. Root hairs look like mold but hare just tiny hairs that form on the white main root. These tiny roots are visible on the little sprouts after 2 days of cultivation. These roots are completely natural and part of the broccoli plant nature.
If you look closely at the sprouts, you can see that the roots only sit on the lower part (the root) of the sprouts.
You can eat the whole broccoli sprouts including the roots. You may want to cut the roots off when you harvest the sprouts, if you want a more aesthetic looking dish. You can then use the roots in your smoothie or blend them in hummus.
A, B1, B2, B3, B5, B9, C, K
Potassium, Iron, Calcium,
Magnesium, Zinc, Phosphorus
Glucosinolates (GLS) and Isothiocyanates (ITC)
2% – measured in relation to sprouts consisting of 75% water.
SIZE • LOOKS
Broccoli seeds are round and quite small. If you use quality seeds, the seeds are just large enough not to fall out through the holes in your sprouter after they have been soaked.
Broccoli sprouts are always cultivated, till they unfold their first small leaves. Fully grown they are about 10 cm high ex roots. The roots are 5-6 cm long. If you find that the little plant is yellow in the leaves, you can put the sprouter at a slightly lighter spot. After a day or so the leaves will have a fine green color and be filled with natural chlorophyll.
Broccoli sprouts are the sister of Rape sprouts. The two sprouts are very similar in looks and nutrients. So if you can not find Broccoli seeds, Rape seeds are an excellent alternative.
BROCCOLI SPROUTS IN RECIPES
To benefit from the the heat-sensitive the fine nutrients and anti-oxidants by the name of sulforafaner you should eat Broccoli sprouts raw. Fortunately raw Broccoli sprouts are delicious in all raw green dishes. I use my own Broccoli sprouts in salads, stuffed in green wraps and as ornaments on warm food.
I prefer to wash the black hulls away instead of eating these as I find I get sufficient fiber in the sprouts. I typically eat the roots during cooking or blend them in smoothies or use them in green dips.