Cooking

Sprouts, as being living food, maintain their nutritional properties for a long time if we treat them properly. Of corse, you need to follow some recommendations to get the most out of it.

 

Conservation

In order to prevent them from an ongoing development, or even from getting rotten, it’s important to keep them in the fridge and properly closed in its packaging. The cold inhibits this process and prolongs its life. Yet, it’s recommended to wash them the moment before consuming.

It’s also necessary to be aware that we deal with sprouts, small plants in its inicial phase, which react sensitively to elements surrounding them. In this sense, if they stay exposed to light, they can vary their coloration, in most cases tending to the color green of the photosynthesis.

Occasionally, if we look close enough, we will be also able to see how some of the sprouts under certain circumstances are developing tiny whitish filaments. It’s nothing else but the beginning of the plant’s root system, starting with the first root in its natural process of growth

Raw or cooked?

Consuming them raw is the best way to assimilate all their nutrients and fully appreciate their organoleptic qualities. But you don’t need to limit yourself to raw consumption. A short and considerate cooking of the sprouts give good results. The heat can bring new flavors and aromas, as with any vegetable.

To find out more, visit the recipes section.

Intense or mild-tasting?

In the same way sprouts concentrate the nutritional properties of the plant, they often do so with flavor and aroma. For this reason we should learn to combine sprouts of more intense flavors with those that offer more subtle nuances. As an example, a pinch of onion or radish sprouts is sufficient to add enough flavor and also a visual appeal to a salad with alfalfa as the protagonist.

To find out more, visit the recipes section.

 

For everyone:

The wide variety of sprouts offered by Brot d’Or makes them suitable for all tastes and needs. Legums such as peas or lentils are a good source of protein for those who follow a vegetarian or vegan diet. In the same way, alfalfa and broccoli, due to their high content of calcium, are very suitable for people who need to strengthen the bones or slow down their deterioration (children, elderly…).

Enjoy the authentic taste of each sprout and its particular crunchy texture!