Realize the Plant Parts You Are Eating

We eat all sorts of plant parts without realizing what we are eating. Different plant parts often have different types of nutritional qualities.

Vegetables eaten as sprouts

Adzuki

Alfalfa

Beetroot

Broccoli

Chick pea

Cress

Lentil

Mung Beans

Mustard

Onion

Peas

Red Clover

Red Radish

Soybean

Oats

Barley

Rye

Amaranth

Sesame

Sunflower
Instructional guide to sprouting seeds 

Generally speaking any vegetable (even some flowers) NOT in the tomato family can be tried as sprouts. Make sure the vegetable seed has not been treated with a fungicide. Fungicides are sometimes dusted on the outside of seeds to help prevent certain diseases common during germination such as "damping off".

Vegetables eaten as leafy greens

Amaranth

Arugula

Beet greens

Mizuna growing in the Orchard. A very hardy and great selection for harsh environments.

Bok choy

Broccoli Rabe

Brussels sprout

Cabbage

Celery

Ceylon spinach

Chard

Chicory

Chinese cabbage

Chrysanthemum leaves

Collard greens

Corn salad

Cress

Dandelion

Endive

Epazote

Fluted pumpkin

Garden Rocket

Plantain

Kale

Lamb's lettuce

Lettuce

Miner's Lettuce

Mizuna

Mustard

Napa cabbage

New Zealand Spinach

Orache

Pak choy

Pea leaves

Poke

Radicchio

Radish tops

Sea kale

Sorrel

Spinach

Summer purslane

Sweet potato

Swiss chard

Turnip greens

Water spinach

Winter purslane

Mini red bell peppers

Yarrow

Vegetables eaten for their "fruits"

Bell pepper

Bitter melon

Cucumber

Eggplant

Hot pepper

Pumpkin

Squash

Sweet corn

Sweet pepper

Tomatillo 

Tomato

'Amazing' cauliflower

West Indian gherkin

Zucchini

Vegetables eaten as flowers and flower buds

Artichoke

Broccoli

Cauliflower

Squash blossoms

Zucchini flowers

Vegetables that form pods (mostly Legumes)

American groundnut

Black-eyed pea

Chickpea

Snow peas

Common bean

Fava bean

Garbanzo

Green bean

Indian pea

Lentil

Lima Bean

Mung bean

Okra

Pea

Peanut

Pigeon pea

Runner bean

Snap pea

Snow pea

Soybean

Tepary bean

Velvet bean

Winged bean 

Yardlong bean

Garlic

Bulb and "stem" vegetables

Cardoon

Celeriac

Celery

Elephant Garlic

Fennel

Garlic

Kohlrabi

Leek

Nopal

Onion

Spring Onion/Scallion

Shallot

Root and tuberous vegetables

Bamboo shoot

Beetroot

Burdock

Radish 'French Breakfast'

Canna

Carrot

Cassava

Chinese artichoke

Daikon

Earthnut pea

Elephant Foot yam

Ginger

Hamburg parsley

Jerusalem artichoke

Jícama

Parsnip

Pignut

Potato

Prairie turnip

Radish

Horseradish

Rutabaga

Salsify

Scorzonera

Sweet Potato

Taro

Turnip

Water chestnut

Yam

Perennial vegetables and herbs

Aloe, asparagus, artichokes, chicory, chives, Echinacea, dandelion, fennel, ginseng, Jerusalem artichokes, lavender, lemongrass, lovage, marjoram, mints, sorrel, rosemary, sage, tarragon, thyme, yarrow

Artichokes