ISS Seed Varieties
ISS offers a huge number of sprout seeds from barley to lentil to alfalfa seed. The benefits of buying sprouting seed from ISS cannot be underestimated. We offer safe seeds with high sprout rates that you can trust. Learn more about our commercial sprouting seeds below.
- ADZUKI SPROUT SEEDS (Organic & Conventional) . The Adzuki Bean (Vigna angularis) has been grown in the Far East for centuries. Like the soybean, it probably originated in China and was introduced to Japan around 1000 AD. Today, Adzuki beans are one of Japan’s largest crops, with annual consumption of over 120,000 metric tons. Adzuki beans are often sprouted for only one day, mixed with other sprouts and called a “Crispy Mix” or “Crunchy Mix.” They are commonly used throughout Asia in a variety of ways.
- ALFALFA SPROUT SEEDS (Organic & Conventional). This legume originated in Central Asia and the Mid East, with its name derived from the Arabic word for “best fodder.” The sprouts are the second most popular sprout (after bean sprouts) in North America. They have a sweeter, fresher taste when yellow, but market acceptance often demands alfalfa sprouts to be greened.
- BARLEY SPROUT SEEDS (Organic). One of the earliest cultivated cereals, barley is grown throughout the world. It is used commercially by breweries, pet stores, in agriculture and can be juiced for a nutritious drink. It is often sold to restaurants where it is added to fruit and vegetable drinks.
- BLACK-EYED PEA SPROUT SEEDS (Conventional). A favorite in the southern U.S., this nutritious legume is most often sold rehydrated, rather than sprouted, in the produce sections of grocery stores. Black eye peas should be large and light tan (not gray) for an attractive product.
- BROCCOLI SPROUT SEEDS (Organic & Conventional). Broccoli has become a popular sprout because of its delicious flavor. In 1998 Johns Hopkins University declared broccoli sprouts and other crucifer sprouts to be particularly high in sulforaphane, a glucosinolate shown to have a variety of health benefits.
- RED CABBAGE SPROUT SEEDS (Conventional). Red cabbage is similar to white cabbage except the stem is red. It adds color to sprout mixes and is more interesting than white cabbage.
- CLOVER SPROUT SEEDS (Conventional & Organic). 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 and are sweeter when they are yellow. Clover sprouts contain the most significant dietary sources of isoflavons of any sprout variety.
- DAIKON SPROUT SEEDS (Conventional & Organic). Daikon is a type of radish sprout that grows tall and slender. In Japan it is known as Kowari. It is generally used as a garnish and goes well with sushi.
- GARBANZO SPROUT SEEDS (Conventional). A native of Asia, this member of the pea family has been cultivated for centuries in the Mid-East, India, Southern Europe, and more recently, the Philippines. Garbanzo is a very hard bean that requires a long soak and then a multi-day waiting period for sprouting. Chick Peas have a mild nutty flavor and are generally sold in a mix such as Lentils, Peas and Red Beans with other sprouts.
- GREEN PEA SPROUT SEEDS (Conventional & Organic). One of the first food crops ever to be cultivated, “Garden Peas” probably originated in the Mediterranean region and Western Asia. High in fiber, protein and carbohydrates, iron, potassium, vitamin A, thiamine and riboflavin, peas provide excellent nutrition at a very low cost. They can be grown in dark or light. When grown completely in the dark, the sprouts have the look and taste of thin yellow asparagus.
- LENTIL SPROUT SEEDS (Conventional & Organic). Lentils can be purchased in red, black or green varieties. Archeologists believe dry peas and lentils were some of the first food crops ever to be cultivated. They calculate that occurred almost 9,000 years ago; lentils have been a staple in Mediterranean countries and India ever since. High in potassium, iron, vitamin A, folic acid and fiber and 26% protein. Lentils are becoming increasingly popular in North America. Lentil sprouts are usually sold as part of a sprouted bean mix and can be cooked or eaten raw.
- MUNG BEAN SPROUT SEEDS (Conventional). Possibly originating in India, Southern Asia, or the Malayan Islands, mung bean sprouts have been cultivated in the orient for thousands of years. Today, “bean sprouts” are synonymous with mung bean sprouts, and the popularity of this nutritious sprout continues to grow. They are a good source of protein, fiber and vitamin C.
- ONION SPROUT SEEDS (Conventional). Onion has been cultivated since antiquity. Ancient Egypt was famed for the mildness of its onions. High in vitamins B1, B2 and C, Onion sprouts taste like fresh onion and are generally blended with clover or alfalfa to make them more mild. Onion sprouts are 20% protein and good sources of vitamins A, C and D.
- RADISH SPROUT SEEDS (Conventional & Organic). A member of the mustard family and probably originating in Eurasia, radish is one of the world’s earliest recorded cultivated vegetables. Its name comes from the Latin word “radix,” meaning “a root.” Radish sprouts are fast growing with a spicy, hot flavor. Daikon seeds produce tall, lush green sprouts, while China Rose or Cherry Bell radish sprouts have a touch of pink. Radish sprouts have 29 times more vitamin C than milk and 4 times the vitamin A. They have 10 times the calcium of a potato and more vitamin C than a pineapple.
- SUNFLOWER SPROUT SEEDS (Conventional & Organic). A native of the Americas, sunflowers are now widely cultivated. A valuable source of vitamins and minerals, the seeds were ground and used as meal by Native Americans. Producing large sprouts that contain all the known vitamins (even B-complex and D) sunflower seeds have a sweet, nutty flavor and a crispy texture. Many consider sunflower sprouts to be the best tasting, most versatile sprouts available. They are great fresh, frozen, or cooked. Once grown only in dirt, hydroponically grown sprouts now command a premium price.
- WHEAT SPROUT SEEDS (Conventional & Organic). Most likely from Western Asia, circ. 5000 B.C. and a member of the grass family, wheat is the second most important cereal grass in the world. When sprouted in darkness for two or three days, wheat sprouts are tender and sweet, with a taste similar to watermelon. If allowed to grow for seven days, wheat reaches the “grass” stage when it can be juiced for a nutritious drink.