Instructions: Broccoli sprouts are a powerhouse of cancer fighting nutrients! They are similar in structure to alfalfa sprouts (without the alfalfa toxins), and, reportedly, have a slightly spicy taste, similar to radish sprouts. THey can be used like most other sprouts, and substitute particularly well for alfalfa. If you cook them, add them only at the end of cooking or they will turn mushy.

THey are becoming available in many groceries and hfs these days. I purchased some seeds for sprouting, and a sprouting dish. They are ready for eating in just three days - Ill report back to you after my first harvest. :-)

Here are some quotes Ive found about this new-found vegetable:

"Three-day-old broccoli sprouts consistently contain 20 to 50 times the amount of chemoprotective compounds found in mature broccoli heads, and may offer a simple, dietary means of chemically reducing cancer risk," says Paul Talalay, M.D., J.J. Abel Distinguished Service Professor of Pharmacology.

Unlike vitamins, which are synthesized by the plant as it grows, sulforaphane exists in the dormant seed. As the seedling develops, that original stash spreads throughout the vegetable. "To get the amount of sulforaphane you find in an ounce or two of sprouts, youd have to eat about two pounds of broccoli," says Talalay.

That means you can get the power of up to 6 1/2 cups of chopped raw broccoli by eating just 1/4 cup of bright green broccoli sprouts on your next salad. They taste sort of like radishes-adding a nice zip not only to salads but sandwiches as well.

But this doesnt mean you should give up mature broccoli; it has fiber, folate, beta-carotene, and vitamin C at levels far higher than sprouts.

These sprouts should be considered an addition to your diet, not a replacement.

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