Brown Market Shares Program
Established 2006


Vegetable Spotlight: Sprouts

Sunflower sprouts are the micro-greens grown from sunflower seeds, and are a great green to love as you can grow a large quantity of sprouts in a short period of time! They’re quite dense, but have a nutty flavor. Sunflower sprouts, and sprouts in general, can be added to many dishes, including salads (warm or cold) and smoothies. Like all microgreens, they pack in many important vitamins and nutrients, and are a great source of plant protein.

How to Prepare
Carefully rinse the greens and pat dry with a towel. Add to any salad, throw them into a blender to green your smoothies, add some crunch to a sandwich, or use as a garnish for dishes.

Sprouts and microgreens should be dry before putting them in the refrigerator because refrigerating wet greens shortens their shelf life. Ideally, they should sit for 8-12 hours after being rinsed and drained before they are moved into the refrigerator. Using a salad spinner to dry them produces the best results. Seal the sprouts in a plastic bag and store in the refrigerator. They should keep for at least a few weeks.

Spring Sprout Salad
Warm Salmon and Sprout Salad
Yellow Beet Carpaccio with Sunflower Sprouts
Fish Fillet with Grilled Cabbage and Microgreens