The Bean Family

• The most widely eaten group of sprouts are those from the bean family. This group includes alfalfa, soybean and mung bean sprouts. The eating of mung bean sprouts was popularized in China more than 1,000 years ago and the young plants continue to be a staple ingredient in Chinese cooking even today. Alfalfa is one of the most popular sprouts in the United States and can be seen in many restaurant salad bars.

The Cabbage Family

• The cabbage family contains a range of edible sprouts. These include broccoli, mustard, radish and brassica sprouts. Broccoli sprouts, just like full-grown broccoli plants, are very nutritious; they contain antioxidants and sulforaphanes, which help the immune system fight off free radicals in the body. Radish sprouts, even as very small seedlings, have all of the punch and flavor of a full radish and can be used for an extra zing in a dish.

The Grain Family

• Wheat, corn, barley, oats, millet and spelt are some of the edible members of grain family of sprouts. Grain seeds can germinate very quickly and tend to have a sweeter taste than other sprouts. This sweet flavor is due to the breaking down of enzymes that occurs just before sprouting. Grain sprouts are often eaten as a breakfast cereal and also used making bread and other baked goods.

The Onion Family

• Anyone who has kept an onion for a little too long probably noticed a few green shoots sprouting from its top. The little green protrusions are actually onion sprouts. The most commonly eaten sprout in the onion family is the chive or green onion. The long, hollow tubes protruding from the small concentrated onion seed are chopped up and used as a main ingredient or garnish in cuisine in Asia and other countries.

Sprouts and Food Poisoning

• Although sprouts are often eaten raw, their moist and warm nature provides a perfect environment for the growth of harmful bacteria. It is not uncommon for cases of food poisoning to be traced back to old, improperly stored or improperly shipped sprouts. The seedlings should only be eaten raw when they are very fresh. Cooking sprouts will destroy the bacteria that causes food poisoning, making them safe to eat.