Red Clover Sprouting Seeds
Organic Red Clover sprouts are fast becoming a very popular salad and sandwich sprout, very similar to alfalfa sprouts with a mild flavor with a hint of sweetness. Red clover sprouts have similar size and look with a milder taste.
Easy to grow with a mild crunch and serious nutrition, red clover produces a beautiful, lighter green sprout than alfalfa. More people prefer the taste of clover to alfalfa for its mild sweetness with not perceived bitter aftertaste.
A member of the pea family, clover originated in Europe and has been used for over 2,000 years as a cover crop to improve soil. Clover sprouts are very similar to alfalfa sprouts but are sweeter. Clover sprouts contain the most significant dietary sources of isoflavons of any sprout variety.
Add to sandwiches, eggs, salads, sprinkle on soups, or substitute for any other greens when they are out of season.
- Rinse often
- Keep sprouts moist but no wet
- Keep at room temperature
- Give sprouts breathing room
- Avoid overcrowding
- Keep covered - no light needed
Sprouts are healthy, nutritious and are rich in vitamins, minerals, proteins, enzymes, bioflavonoids, and antioxidants. They are an excellent alternative to meat, especially for vegetarians and vegans.
1 1/2 tablespoons yields 1 1/2 - 2 cups of sprouts in 4-6 days.
- Wash your hands thoroughly before handling seeds or sprouts, and use clean glass jars and screens that are washed with soap and hot water just before starting the sprouting process.
- Rinse the sprouts well at least twice a day and tip the jar so excess water can drain, avoiding puddles where bacteria can grow.
- Rinse the seeds well before starting the initial soaking period.
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