Clover Sprouts

Description

What they taste like

Clover is sweeter and softer in flavor than alfalfa, with a good clean crunch and a leaf that comes
in noticeably lighter green. If you have people at the table who say they do not like sprouts, this is
usually the one that changes their mind, because there is nothing sharp or grassy about it to object to.

In the kitchen

Sandwiches and salads are the obvious homes. Clover is also excellent as an omelet topper, laid on
after the pan, and it holds up well in a wrap where a more delicate sprout would go limp. Because the
flavor is mild it does not fight anything, so it is the safe choice when the rest of the plate already
has a lot going on.

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

Clover is nearly as forgiving as alfalfa and produces beautifully in a jar or a tray. Our clover sprout seed is the same seed we sell to commercial growers. It also blends well, which is why it turns up in our alfalfa and clover and broccoli and clover products.

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.

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