The crisp-tender sprouts of various beans and seeds. Thick mung bean sprouts, often used in stir-fries, are perhaps the most well-known, but sprouts from lentils, radishes, or soy beans have a delicous earthy flavor and a crisp texture. Delicious on sandwiches and in salads, they make great garnishes, too.
Look for crisp sprouts with their buds still attached.
Sprouts are best eaten raw; wash and dry them as you would salad green.
Sprouts don't last long so use them soon after buying and keep them refrigerated.