They are low in carbohydrates and calories, but rich in essential nutrients. One heaping tablespoon of alfalfa seeds produces one quart of sprouted vegetables. Most varieties of seeds will yield 5-10 times their weight in sprouts for pennies a serving. Select natural, untreated seeds exclusively for sprouting. Try any of the many selections, or mix according to the flavor you and your family like.
Possible seeds are alfalfa, cabbage, radish, clover, lentil, mung beans or wheat berries.
Our favorite for salads is a mixture of alfalfa, radish and clover. These are all small seeds and grow at the same rate so they can be mixed in the same jar. I use a sterilized nylon stocking and a jar ring for a top. The following morning, drain your soaked seeds. Rinse these seeds by filling the jar with tepid water and swirling the seeds around gently.