Sprouts are the very first young tender growth of various beans, grains and seeds. Asian cultures have long appreciated the crunchy appeal of mung and soy bean sprouts. In America, the addition of alfalfa sprouts to salads and sandwiches has been popularized by vegetarians. All sprouts are eaten raw, but only mung bean and soybean sprouts are sturdy enough to be stir-fried.

• Alfalfa, clover and radish sprouts are thin hairlike sprouts with tiny tan to light green tips.
• Mung bean and soybean sprouts are thick white sprouts that are more likely to be used in cooked dishes, such as stir-fries.
• Wheat berry, lentil, pea and red bean sprouts all have short tiny sprouts protruding from small crunchy seeds.

Sprouts are available year-round since they are grown indoors. They may be purchased in bulk, but they are usually packaged in plastic bags or in clear plastic boxes in which they have been sprouted. Canned mung bean sprouts are available in most markets.

Choose sprouts that are fresh and crisp. Avoid sprouts that look slimy or have a musty odor.

Store sturdy sprouts (mung and soybean) refrigerated in a plastic bag, no more than three days. Other sprouts may be refrigerated in the packages in which they are purchased for two days.

Rinse sprouts just before using and pat dry with paper towels. Use sprouts raw to preserve their crispness. If cooked, choose the sturdy varieties and cook no more than thirty seconds.