Sprout Salad

After weeding the garden, don't throw tiny thinnings from newly sprouted plots in the compost bin — put them in the salad bowl.
by Susan Grelock
February/March 2001
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Garden trimmings can add to a wonderful organic salad.
Photo courtesy viperagp/Fotolia


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Sprouts are amazing little storehouses of nutrition — and they taste great in salads and on sandwiches. They are very simple to grow indoors, but anyone who gardens probably has access to plenty of sprouts already. Many of the thinnings we glean from newly sprouted plots — including radish, arugula, lettuce, mustard, collards, beets, basil, dill, clover, spinach, sunflowers and many more — are edible and delicious. (Favas, tomatoes, limas and eggplant are among the nonedibles.) Many of the sprouts taste similar to the mature plants, and all add a lively addition to meals. You will also discover tiny sprout gardens at the bases of plants that have dropped their seed or where plants dropped seeds the previous season — amaranth, quinoa, sunflower, arugula, dill and mustard are among the best for this. So next time you weed the garden, don't throw those tiny thinnings in the compost bin — put them in the salad bowl!








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