Here is an alphabetical quick-link list of all of the sprouting seeds available from Umuthi Botanicals, T/A with brief descriptions.
Alfalfa Sprouting Seeds: known as Lucerne in South Africa, are very nutritious, vitamin-rich, freshly green tasting sprouts.
Apricot Kernels: have been used in alternative medicine for many years. Please be cautious with these as they are toxic in quantity.
Barley Grass Seeds allow you to grow your own baby barley plants for smoothies and barley grass for juicing.
Beetroot Sprout Seeds: have a mild beetroot taste which enhances a mixed salad. They are very attractive as microgreens too.
Black Lentils for sprouting: have a slightly nutty/peppery flavour. High in iron and Vitamins A and C.
Broccoli Sprout Seeds: are one of the most nutritious sprouting seeds you can eat, with a spicy flavour ideal for use in salads.
Celery Seeds: is often called for in a recipe and can be hard to find. Adds a strong celery flavor in cooking.
Chick Peas for Sprouting: have a crunchy texture and a mild flavour, high in fibre and Vitamins A and C.
Chinese Cabbage Seeds: when sprouted offer high levels of Vitamin A and C. Excellent in salads and other Asian dishes.
Cumin Seeds: is the pale green seed of Cuminum cyminum, a small herb in the parsley family. Used in cooking.
Fennel Seeds: is the oval yellowish-brown dried fruit of Foeniculum vulgare, a member of the parsley family. Used in cooking.
Fenugreek Seeds: have a spicy curry flavour. High in Vitamins A and C.
Flaxseeds (Linseed): are very difficult to sprout alone. They can be sprouted when mixed at about 15% in a blend.
Garlic Chives Seeds (Chinese Leek Seeds): Though it is actually a chive seed, it tastes just like Garlic.
Green Lentils for Sprouting: have a slightly nutty/peppery flavour. High in iron and Vitamins A and C.
Green Peas for Sprouting: are a special type of pea renowned for its sweet taste and visual appearance.
Japanese Radish Sprouting Seeds: produce white stems with a sharp, spicy flavour. They add interest to salads and stir fries.
Maple Peas for Sprouting: also known as Carlin peas have a long history in food. As a sprout they are crunchy and sweet.
Millet Seed: Millets are major food sources in arid and semiarid regions of the world, and feature in the traditional cuisine of many others.
Mung Beans (Bean Sprout Seeds): are the ever-popular Chinese bean sprouts, high in Vitamin C.
Mustard Sprout Seeds: provide an easy, delicious way to introduce mustard’s spicy flavor into your diet.
Onion Sprouting Seeds: produce mild onion flavoured shoots to enhance a mixed salad. These are a red variety of onion.
Peanuts for Sprouting: become a wonderful sweet and crunchy sprout in only three days. Older sprouts become bitter.
Pigeon Peas: also known as toor dal are normally eaten cooked, although they are suitable for sprouting too.
Pumpkin Seeds: are one of nature’s almost perfect foods, helpful in men’s diets as a natural prostate protector.
Purple Kohlrabi Seeds: produce interesting bi-colour sprouts and grow into attractive microgreens.
Red Cabbage Seeds: produce attractive, deep red sprouts that adds colour to salads.
Red Clover Seeds: look like alfalfa sprouts and have a milder, sweet flavor. Rich in phytochemicals.
Sesame Seeds (Raw): are tiny, flat oval seeds with a nutty taste and a delicate, almost invisible crunch. Best toasted, not sprouted.
Soybean Sprout Seeds: contain more of the nutrients found in whole soybeans (like edamame and soynuts), good in stir-fries.
Sunflower Seeds: have a mild taste, adding a different texture to a mixed salad. Ready in three days.
Wheatgrass Kernels: allows you to grow your own baby wheat plants for smoothies and wheat grass for juicing.
Wonderbeans (Lupin): have many benefits attributed to them. I make them available due to popular demand.