Sprouting

Sprouting is the practice of soaking, draining and then rinsing seeds at regular intervals until they germinate, or sprout.
Seeds that can be sprouted ...

For the sprouting broccoli and oyster mushrooms
1 tbsp vegetable oil
350g/12oz purple sprouting broccoli, cut into florets ...

Sprouting - sprouting is to cause seeds to germinate for use in cooking or salads.
Squab - young commercially raised pigeons.

sprouting barley Notes: This is unrefined barley, used for making barley sprouts. Don't try to cook with it--it's got a very thick hull.

Purple sprouting broccoli has a purple tinge to the heads and is finer and leafier than the calabrese with smaller heads. As its name suggests, it is harvested closer to sprouting age, making it softer and bendier.

Barley malt: a grain syrup made from sprouting barley, then toasting and grinding it. This means of reducing a complex carbohydrate to a simple sugar results in a subtle sweetener.

Horseradish is a long, rough, tapering root, not unlike a parsnip, with rings, and tiny roots sprouting from the main root. Horseradish is sold fresh, but is more often available grated.

History: While most Americans believe "sprouting" (growing sprouts) began with the Hippies, the Bible actually mentions it in the Book of Daniel.

To grow alfalfa sprouts, put a tablespoon of seeds specifically designed for sprouting into a wide mouthed glass jar and pour enough water into the jar to cover the seeds.

The two main types of broccoli are sprouting broccoli, which is spring harvested and has purple, green or white heads; and Calabrese, which is summer harvested and has green or purple heads.

Diastatic malt, which contains active enzymes from the sprouting grain, is used to break down the starch in dough and convert it to sugar (maltose) so that the yeast can feed on the sugar enabling the dough to rise, ...

It has smooth, round stems sprouting large dark green leaves and small, white flowers. The juicy stems, trimmed of most of their leaves, are the piece of the plant which is most commonly eaten.

Sabal Palmetto: the young sprouting leaves of cocoyams and sweet potatoes, cut and cooked as greens for relishes.
Sorghum: cereal grass grown for grain or fodder.
Surudzo: sieves.

It is a fine-textured flour milled from the inner part of the wheat kernel and contains neither the germ (the sprouting section) nor the bran (the outer husk).

This spice consists of finger-like tubers sprouting from a lumpy central part and is therefore easily recognizable; its taste, however, resembles lesser galanga. Its main use is for fish curries (see coconut) in Thailand.

Shallots are a member of the onion family, with papery brown skin, purple-tinged white flesh, and a flavor resembling a cross between sweet onion and garlic. Look for firm, well-shaped heads that are not sprouting.

"A simple Polish appetizer using tomatoes and hard boiled eggs to form "Flybanes" or mushrooms. Add them to salad plates or use them as a garnish. Imagine these sprouting from a platter of potato salad!"
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(4) Terminal leaf-bud alone active and open, with most of the flowers abortive and succulent, as in cauliflower and broccoli; (5) All the leaf-buds active and open, with most of the flowers abortive and succulent, as in sprouting broccoli.

Kohlrabi Purple and green with a tapering root end and sprouting leaves on stems from its surface. The flavour is somewhat like a turnip and makes a good flavour accent in vegetable soups.

See also: Sprout, Cooking, Kitchen, Salad, Flavor