The beauty, texture, and mingled flavors of these fresh sprouts will excite your palate! This special mix highlights the flavor of each component in a perfect balance. Alfalfa and red clover mix with a lively boost from the broccoli and kale. Burgundy amaranth adds a pop of color. Try these sprouts on sandwiches, hamburgers, tacos, and scrambled eggs or omelets. Add as a topper to soups and stews. The culinary possibilities are limited only by your imagination!
Botanical Name: Medicago sativa subsp. sativa, Trifolium pratense, Brassica spp., Amaranthus hypochondriacus
Days to Maturity: 5–7 days
Family: ALFALFA and CLOVER: Fabaceae. BROCCOLI and KALE: Brassicaceae. AMARANTH: Amaranthaceae.
Native: ALFALFA: Asia. CLOVER: North Africa, Asia, Europe. BROCCOLI and KALE: Europe. AMARANTH: Probably North America.
Harvesting: Enjoy Salad Mix sprouts when the tiny leaves have turned green, usually 5 to 7 days after starting. Salad Mix sprouting seeds have hulls (the outer seed covering), which can loosen during soaking and rinsing. Although the hulls are edible, you may choose to remove them for better sprout flavor, or to reduce the chance of mold due to excess moisture. To separate the hulls, empty your sprouts into a large bowl and fill it with cool water. Move the sprouts around in the water disentangling the sprouts and loosening the hulls, which will float to the top. The hulls can then be skimmed or poured off. Remove any unsprouted seeds at this time, too. Rinse the sprouts once more and drain thoroughly so they are dry to the touch. (Excessive moisture reduces sprouts' storage life.) Your sprouts are then ready to eat or store.