The How and Why of Sprouting

Most people are familiar with mung bean sprouts (the kind used in Asian cooking) and perhaps alfalfa sprouts, but did you know that the sprouts of many other kinds of beans, seeds, and grains can be eaten as well? In this episode of the Vegetarian Zen podcast, we’ll explain exactly what sprouting is, why it is beneficial, what types of foods can be sprouted, and how to get started sprouting at home.



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Here’s what we mention in this episode:


Remember when we told you not to worry about writing down all of the foods you can sprout because we would list them all? Well, here goes nothing!

  • Legumes
    • Alfalfa
    • Clover
    • Fenugreek
    • Lentils
    • Peas
    • Chickpeas
    • Mung beans
    • Soybeans
  • Cereals
    • Oats
    • Rye
    • Wheat
    • Maize
    • Rice
    • Barley
  • Pseudocereals
    • Quinoa
    • Amaranth
    • Buckwheat
  • Oilseeds
    • Sunflower
    • Sesame
    • Almond
    • Hazelnut
    • Hemp
    • Linseed
    • Peanut
  • Brassicas (cabbage family)
    • Broccoli
    • Cabbage
    • Watercress
    • Mustard
    • Radish
    • Daikon
    • Arugula
  • Parsley family
    • Parsley
    • Fennel
    • Celery
  • Alliums
    • onion
    • leek
    • green onion
  • Other veggies
    • spinach
    • lettuce
    • lemongrass

And here’s what NOT to sprout and eat!

  • Tomato
  • Potato
  • Eggplant
  • Rhubarb
  • Paprika

Resources Used for this Episode:


Recipe of the Week


Quotes of the Week

Every adversity, every failure, every heartache carries with it the seed of an equal or greater benefit.

— Napoleon Hill


Thanks for listening!

Peace and Veggies,
Vickie and Larissa

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