Broccoli sprouts are basically immature or young broccoli – a three to four-day-old broccoli plant to be more specific. However, they don’t taste much like the full-grown ones. Instead, they taste more like radishes with an appearance similar to alfalfa or bean sprouts. They have white flimsy stems along with tiny green leaves. They are fresher, cleaner, and crunchier, but they give a more grassy flavor along with a hint of sodium or sulfur taste.
Raw sprouts became a dietary staple around the 1970s. However, it wasn’t until the 1990s when broccoli sprouts were studied, established, and became popular. By the year 1997, it was discovered that broccoli sprouts contain high amounts of glucoraphanin, a powerful and long-lasting antioxidant. Soon enough, these sprouts were mentioned in a New York Times article and created a sudden high demand which eventually led to a global shortage.
Nevertheless, the best thing about broccoli sprouts is that they are easy to grow at home. The seeds are cheap and it will only take a few days before you can enjoy their taste and nutritional benefits. But, if you’re in a hurry, you can also buy the supplements. However, they are not yet strictly regulated so it’s better to eat the real thing. Plus, you don’t want to miss the lovely taste it offers.
Species: Brassica oleracea
Binomial Name: Brassica oleracea var. italica