I remember when I was a kid living back on the family farm, we didn’t gave good and reliable refrigeration or access to fresh veggies so we always had jars of sprouts in a variety of stages of readiness.
Alfalfa, radish, cabbage, broccoli and fenugreek were some of the sprouts we would have.

These fenugreek sprouts will be ready to eat in the next couple of days.

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