Sprouts | CUESA

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Sprouts can be grown from edible seeds from grains, legumes, vegetables, herbs, and other plants. Sprouted seeds are generally easier to digest than the seeds themselves and in some cases are believed to have special health-promoting properties, such as higher mineral and vitamin content. For example, a Johns Hopkins University study found that broccoli sprouts contain higher levels of glucoraphanin, a cancer-fighting phytochemical. Sprouts can be eaten raw in salads or cooked.

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Articles about Sprouts

April 13, 2012

The Raw Truth about Sprouts and Microgreens

With food safety concerns in the news, sprouts and microgreens might intimidate some eaters, but farmers Jim and Corie Brooks explain why these tiny plants are worth getting to know.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »