Spotlight on Seasonal Vegetables – Sprouting Red Clover and Sprouting Radish

This week at Fordhall Farm we are showcasing Sprouting Red Clover and Sprouting Radish.  I know that we have previously showcased Rainbow Radish but Sprouting Radish really does deserve it’s own showcase, read on and you will find out why.

Firstly, there are many seeds that can be sprouted – one of the most common which you may have come across is the bean sprout (mung bean) which can be found in most supermarkets and added to stir fries.

Sprouting is relatively easy and many of us will remember doing an experiment of some kind with seeds at primary or secondary school – from growing cress seeds on a bit of cotton wool to leaving a few beans to ferment in a jar and waiting for them to sprout tails.  Well, that is exactly what sprouting is and it is something that the whole family can get involved in making at home in anything from a jar covered in muslin to a specially purchased Bean and Seed Sprouter.   There is lots of advice in sprouting books, on the internet and in YouTube clips about successful sprouting so have a look at these if you think it is something that you would like to try.

However, if you think that sprouting is not for you, then we will have them on sale in the Farm Shop while we are celebrating these special superfoods.

Health wise, sprouting is considered one of the most nutritious ways to eat beans, seeds, legumes, and grains.

Sprouting helps them to retain all of their nutritional value as some of this can be lost when they are cooked. There are numerous potential health benefits from sprouting beans and seeds which include high levels of protein, fibre, B vitamins, magnesium, and vitamin C.  Soaking beans and seeds also helps release and eliminate an anti-nutrient called phytic acid which basically binds with minerals such as zinc, iron, magnesium and calcium in our bodies stopping them from being absorbed.

Eliminating the enzyme disruptor, Phytic acid through sprouting also makes them much easier to digest.  If you have trouble digesting a particular legume or bean then I would recommend that you try it sprouted before cutting it out of your diet completely and losing out on valuable nutrients, as this might just do the trick.

Over the next couple of weeks, Chef will be showcasing some of the ways that sprouted seeds can be used in salads and lunches at Arthur’s Farm Kitchen with a focus on Sprouting Red Clover and Sprouting Radish.

Sprouting Red Clover are an especially good source of Iron so may be beneficial in helping to improve energy levels and tiredness if eaten on a regular basis.  They also contain plant oestrogens which are similar to women’s oestrogen hormone.  So, if you suffer from hormone imbalance such as PMS or peri-menopause related concerns then it may be useful to include these in your diet.

Sprouting Radish also pack a nutritional punch as they contain great levels of folate and B6, both of which are essential for a healthy heart. They are also rich in Vitamin C which has skin protective benefits and may help slow down the aging process (I’ll be first in line to buy these from the farm shop 😊)

We truly believe that these nutritional powerhouses deserve celebrating and hope that you do too.

Kate Bevan Wood Dip CNM, mBANT, CNHC

Registered Nutritional Therapist and Resident Nutritional Therapist at Fordhall Farm.