Hey Texas...it's deep deep winter here now, and we got another foot of snow while I was in Kodiak visiting the folks. With garden season over I missed growing things, so decided to go back to the 70s and do the sprouts thing again. I don't buy them because they often can have salmonella but never bothered to try growing until last month...the mixed sprouts included beans and lentils and were wonderful, very easy and good on sandwiches. I did another batch with just wheat; half going into the bread and half into the soup. Great fresh nutrition. I just ordered several kinds from mail order and am looking forward to having them. Now that I've started, I'm looking forward to seeing what else works, I read that radish is spicy and corn is sweet/chewy but be careful to get non-treated. Be good to have a lot of them on hand for fresh greens ...
The nice thing about sprouts is that you don't have to wait for spring. You can have some healthy nutrition in the middle of winter! I'm thinking that if we go into a depression and can't afford fresh greens anymore, this will be one way to get some natural, fresh nutrition.
I used to grow a couple of quarts a week... I was living with a Chinese woman at the time ... I call it my Stir Fry Period... Broccoli sprouts are more nutritious, however. As with all sprouts, you have two rinse them twice a day or they will rot fast.
My favorite sprouts are from raw sunflower seeds. Soak overnight, then rinse at least twice a day until an inch long or so. I keep them on the counter after each rinse so they can "green" up a bit, but you may prefer to eat them without the added chlorophyll from the sunlight. After the last rinse, drain very thoroughly and leave out a few hours before refrigerating, as this will help prevent mold formation. The sprouts are still perfectly fine to toss in a salad even when brown spots appear, as long as you eat them within a few days.