Broccoli and Clover Blend

Description

What it tastes like

Broccoli sprouts have a gentle flavor with a faint brassica edge, nothing like the cooked vegetable,
and the clover rounds the edge off further. The result is subtle enough to go on food that already has
strong flavors without competing with them. That is why this blend turns up in sushi, on tacos, on
pizza after it comes out of the oven, and in wraps.

In the kitchen

Use it where a strong sprout would get in the way. A layer inside a sushi roll, on tacos, on pizza
after it leaves the oven, folded into a wrap, or across a sandwich that already has a sharp cheese or a
mustard doing the talking. Add it at the end and off the heat. Broccoli sprouts are too fine to cook,
and heating them is also the fastest way to lose the compounds discussed below.

Why broccoli sprouts get talked about

Broccoli sprouts have a research history, and it is worth being precise about what it does and does
not say. Young broccoli sprouts contain glucoraphanin, which converts to a compound called sulforaphane.
A 1997 paper in the Proceedings of the National Academy of
Sciences by Fahey, Zhang and Talalay reported that broccoli sprouts carry substantially higher
concentrations of those glucosinolates than the mature vegetable. That is a finding about the chemistry
of a plant at a particular stage of growth. It is not a claim that eating this product treats, prevents
or cures any condition, and we are not making one. If you want to read the research, the link is right
there, which is more than most labels give you.

Keeping them fresh

Fresh sprouts are a living product and they behave like one. Keep them refrigerated, keep them
in their container or something that lets a little air move, and use them within a few days of
opening. Do not leave them sitting on the counter. If a batch starts to smell sour or feels slimy
rather than crisp, it is past its best and belongs in the trash, not in a salad. Rinse under cool
running water before use and drain them well, because water sitting in the bottom of a container
is what shortens their life.

Nutrition, without the hype

Sprouts and microgreens are harvested very young, and if you want the actual research on what that means, Penn State Extension and Utah State University Extension have both published on it. We would rather point you at them than make promises about a sandwich topping. What is fair to say is that this is a low calorie way to put something fresh and crisp on food you were already going to eat.

How they are grown

These sprouts are grown by people who also build the equipment the industry grows on. That is
not a slogan, it is the actual arrangement: International Specialty Supply supplies sprouting seed
worldwide, manufactures the
Sentrex growing and washing equipment in Cookeville,
Tennessee, and grows finished sprouts here as well. Incoming seed lots are sampled and tested before
they ever reach a grow room, and the FDA regulates sprouts as a covered commodity with their own
dedicated rules under
21 CFR part 112, subpart M.

A straight word about raw sprouts

We would rather tell you this ourselves than have you find it somewhere else. Because sprouts are
grown in warm, humid conditions, the FDA notes those same conditions favor bacterial growth, and that
people who are more vulnerable to foodborne illness
“should avoid eating raw or lightly cooked sprouts of any kind.” That group includes young children,
older adults, pregnant women and anyone with a weakened immune system. The FDA also notes that
“cooking produce thoroughly kills harmful bacteria and reduces the risk of illness.” You can read the
full guidance on
selecting and serving produce safely. For everyone else,
buy from a grower who tests seed and cleans equipment properly, keep them cold and use them fresh.

Or grow them yourself

Broccoli is a satisfying crop to grow at home because it moves fast. Our broccoli sprouting seed page covers the method, and clover sprout seed completes the blend. If you like the brassica family, kale and red cabbage are worth trying next.

Where to get them

SunGarden sprouts are grown and shipped from Cookeville, Tennessee. For availability, pack sizes,
retail and foodservice ordering, or to find out who carries them near you, call
(800) 277-7688 or get in touch and a real person will answer.

Contact Us