The ultimate in kitchen gardening and nutrition, sprouts are crammed full of vitamins, minerals and enzymes. All they need is a bit of soaking, followed by a few rinses a day. A jar and a bit of netting or a sieve make good sprouts houses, and a spot like the kitchen dish rack is perfect to let them drain. Taking up little room, they’re the perfect greens for places were space is at a premium, like in apartments. And what other food can you harvest within days of starting to grow it?!

At the moment we’re enjoying fresh fenugreek, mung bean and lentils sprouts – they’re ideal for the first exploration into the world of sprouts.

Our sprouting bible is Isabell Shiphard’s ‘How can I grow and use sprouts as a living food? Be warned – Isabell’s extensive knowledge and infectious enthusiasm for sprouts, will have you running to the kitchen for a sprouting jar! Isabell’s website’s well worth checking out at www.herbsarespecial.com.au. Happy sprouting!