Sprouts are an efficient, and cheap nutritional resource; they have been a staple of the eastern/oriental diet for centuries. Growing and then harvesting plants at a very early stage of their growth, usually a few days old, can be very easy. Sprouted seeds are considered a wonder food because while sprouting, the nutritional supplies of the seed are used by the sprouts for growth. During the germination of a seed, its nutritional reserve is released and made available for human consumption.

Sprouts serve as a vital health food that can be grown at home. Whether consuming alone or as a salad, sprouts are wonderful to eat. Growing your own fresh sprouts is easy, cheap and fulfilling to do. Seeds can be sprouted throughout the year and it does not require a lot space to do it. Your sprouter can sprout seeds in the winter, summer, spring or fall.

There are many sprouting methods that vary from glass jars, paper trays, sprouting trays, earth boxes etc. Most seeds used to produce sprouts require only water and indirect sunshine to encourage their growth. After a crop of healthy green sprouts has grown to your preferred height in inches or for a number of days, the sprouts can be stored for a very brief time in the refrigerator. They will prove to be twice as nutritious and delicious as opposed to any sprouts bought pre-packed at the supermarket.

Popular seeds used in cultivating sprouts are alfalfa, sunflower, lentils adzuki bean, mung beans, pumpkin, fenugreek, wheat, barley, mustard and cress. Alfalfa was the first to be introduced to western diets. It contains all the known vitamins and important enzymes, starches, proteins, iron, calcium, silica, phosphorus, potassium, magnesium and chlorophyll.