Broccoli seeds, like alfalfa, mung beans and other vegetables are simple to sprout and serve with salads, sandwiches and can even be cooked. Broccoli is a member of the cabbage family and the seeds can be sprouted very easily by a variety of methods. Because broccoli sprouts are delicate, they should be cooked no longer than 20 to 30 seconds and are best served raw.
Making the Sprouts
Measure 3 tablespoons of broccoli seeds into a large jar or bowl.
Cover with cool water and allow the seeds to soak overnight.
Place approximately 1/4 inch of sterile top soil into a shallow container that will allow drainage. This can be a pot saucer or a shallow plastic tub that you have poked several holes in.
Drain the water from the broccoli seeds and spread the seeds evenly over the topsoil.
Cover the seeds with a shallow layer of topsoil.
Cover the container with plastic wrap and set the container in a warm area away from direct sunlight. The seeds will begin to sprout in approximately 4 days.
Turn the entire container into a fine, mesh colander on the fifth day and gently rinse with cold water to remove the top soil from the spouts.
Store the clean sprouts in plastic bags or containers in the refrigerator until needed. The sprouts will keep for approximately 3 to 4 days.
Using the Sprouts
Add broccoli spouts to sandwiches and hamburgers instead of using lettuce.
Use a handful of sprouts to add flavor and nutrition to a tossed salad.
Add broccoli spouts in the last 30 seconds of cook time to stir-fry, soups and stews.