Radishes, Bok-choi, Beats, and Turnips. When I thin the beds I eat the sprouts I’ve pulled. Makes a great salad, it’s organic, you know where the food comes from, the dirt has been well cared for so you get proper minerals and healthy plants.
Soaking and washing sprouts, I do this three times before I eat.
I use a wine vinegar I make myself with assorted seasonings for dressing. Salad sprouts for lunch! You can see a little glass of Rhubarb and Raspberry wine I brewed this year. I will post a blog on wine making soon!