Dr. Perricone's No. 9 Superfood: Sprouts
Inexpensive sprouting kits and seeds are available online and at some health food stores and supermarkets. Buy only certified organic seeds, grains, legumes or beans for sprouting, purchase them in small quantities and keep them refrigerated prior to sprouting.
A partial list of seeds, beans, legumes and grains appropriate for sprouting includes alfalfa, cabbage, clover, fenugreek, mustard, radish, sesame, sunflower, adzuki beans, chickpeas, lentils, mung beans, green peas, wheat, rye and triticale. If you grow your own sprouts, harvest them within four to eight days for maximum enzymatic activity.
When you do not have the time to grow your own sprouts, purchase them at a local fruit and vegetable market or in the fresh vegetable department of your supermarket. Health food stores that sell produce often offer sprouts as well.
Sprouts are fresh when their roots are moist and white and the sprout itself is crisp. Caution: Regardless of the source, do not use seeds that have been treated with a fungicide. Treated seeds are not edible and can be recognized by the coating of pink or green dust on the seed coat. Seeds sold for planting purposes fall under this category. Use only seeds sold for sprouting or eating not for planting.
Store sprouts in the vegetable crisper of your refrigerator, and use them as soon as possible. Rinsing daily under cold water can extend their life. Mung bean sprouts can be frozen in an airtight bag for several months, if they are to be used in cooking.
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