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TASTE • EDIBLE PARTS
Sunflower sprouts taste of fresh sunflower seeds
with a salad-like touch. They have a little sharp
edge in flavor when the sprouts are quite small
and have just unfolded their leaves.
But when the plants have had time to transform
the sugars in their leaves and stems within 1-2
days after they have grown leaves, the sunflower
sprouts in contrast are sweet with a soft taste.
You will quickly notice that sunflower sprouts form
root hairs - extra small roots on the main root. When
these roots are small, they look much similar to mold.
As the sprouts grow, the roots also grow stronger
You can eat the whole sprout including the white roots.
The thick black shells can not be eaten.
It is important not to use sunflower seeds sold for birds.
These are often sprayed with pesticides that the sprouts
take in during the cultivation. Instead, choose organic
sunflower seeds with shells/hulls on them. These will
give you good, healthy sprouts.
Vitamins A, B1, B2, B3, B5, B6, B9, E
Minerals Iron, Calcium, Phosphorus, Selenium, Zinc,
Magnesium, Copper, Manganese
Protein 3% - because sunflower sprouts consist
of 75% water
SIZE • APPEARANCE
To get beautiful sunflower sprouts, they must be
grown from sunflower seeds with shells/hulls on.
as sunflower seeds without shells typically rot.
Sunflower sprouts grows to a hight of up to 17 cm
Their leaves are 1-1.5 cm long and quite thick.
The stem is usually completely white at the root and
becomes greener further up the stem. The leaves are
If your sprouts are light/white, they just need a little
more light, so they may form chlorophyll.
Sometimes sprouts turn beautifully pink in the stem.
This is normal and is due to the sprouts being a bit
stressed, for example due to heat, too little moisture/
Rinsing or fast switch between heat and cold.
RECIPES WITH SUNFLOWER SPROUTS
Sunflower sprouts have a sweet taste reminiscent of
fresh sunflower seeds. Their flavor is light and delicious
in raw salads and green smoothies.
If I serve salads with sunflower sprouts to guests, I cut
the roots off. The long, strong roots are beautiful from a
botanical point of view, but not always from a gourmet
perspective. Instead, I save the roots and use them in
green smoothies or blend them into dips.
The stems and tops are beautifully green and looks great
in all sandwiches, salads or wraps.
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