Sandwich Mix (Alfalfa, Broccoli, Mung Bean, Radish) - Item #4375

SPROUTING BASICS:

• Rinse approximately 3 tbsp. of seeds and soak overnight in fresh, non-chlorinated, room temperature water.
• Drain the water, rinse the seeds once or twice, and drain again.
• Place the seeds in a clean, sanitized sprouting jar or other container with a lid that allows easy draining and air circulation.
• Do not add water. Seeds should be slightly damp, not wet.
• Twice a day (morning and evening) rinse with fresh water and drain.
• Continue to rinse and drain daily until sprouts are desired size.
• Rinse well before serving. Sprouts taste best when eaten fresh, but well-drained sprouts will keep up to one week in the refrigerator.

Botanical Names: Alfalfa (Medicago sativa), Broccoli (Brassica oleracea), Mung Bean (Vigna radiata), Radish (Raphanus sativus)

SEED SAFETY: Because of the possibility of foodborne illness, it has been recommended that seeds be treated prior to sprouting. People with weakened immune systems are advised not to eat raw sprouts.

Learn more: https://ucanr.edu/sites/Postharvest_Technology_Center_/files/231294.pdf

TIP: Prepare harvested sprouts with known antimicrobial foods such as vinegar, garlic, and onions.