2torial #0858: Learn2 Grow Sprouts (continued) Eat and store So many uses! Your biggest problem with sprouting is choosing among these alternatives. Add to salads and sandwiches, and as a garnish on soups. Puree seeds and beans to make a fantastic sandwich spread or vegetable dip. For flavors, try adding tahini, lemon, and garlic for a middle Eastern flair; or fresh tomato and basil for a Mediterranean touch. Cook bean sprouts: lightly stir-fry them with other vegetables, or add to other recipes like vegetable burgers. Also very good when steamed with shredded carrot and cabbage (see 2torial #0736 Steam Vegetables for more details.) Sprouted grains are a bit trickier to use. They're often ground up and baked at low temperatures (220 degrees F/90 degrees C) to make bread, or added to recipes like vegetable burgers and casseroles. After you harvest the sprouts, store them in a jar in a refrigerator. They'll keep for about a week--if you don't devour them by that time.   -end- Learn More! or All steps at once (printable version)