Radish seeds have a slightly hot, radish-type "bite" so they are often sprouted with alfalfa and clover sprouts for a little more "zing" in sprout salads.
- Country of origin: United States of America
Directions for Sprouting
Place in a roomy container such as a quart (using up to 1 teaspoon of seed) or gallon jar (up to 3 tablespoons of seed). Soak in warm water 4 to 6 hours using enough water to keep seeds covered with water. Cover with a loose woven fabric, nylon stocking, or mesh secured down by elastic or a rubber band. Rinse and thoroughly drain 2-3 times daily until sprouts are of desired length. Sprouting them in indirect sunlight will help them develop green leaves. Swish out seed caps in a basin of water if desired.
