Seasonal produce makes us giddy, so we’ve partnered with Natural Gourmet Institute for Health & Culinary Arts to share the scoop on some of our favorite unique fruits and vegetables.
It must have taken a lot of patience, gently correcting me with “of course, the sunflower shoots,” every time I requested “sunflower sprouts” from one of my favorite stalls at the farmers market. Around my third visit I finally got it and the distinction stuck for good—along with my fondness for shoots.
For anyone else still grappling with this difference, it's time to stem any confusion: Sprouts are the first stage of germination. You'll see a little sprout coming out of the seed (or bean, grain, or nut) and maybe some root hairs—the entire thing is eaten. On the other hand, seeds that have sprouted and allowed to grow a little more (on soil or another growing medium) are shoots. They are tiny plants that are then clipped near the base of their stems.
If you’re thinking that “shoots” sound awfully similar to “microgreens,” you’re right. Microgreens is a marketing term, so there’s no set definition or standard: Generally, microgreens are a little bit farther along than sprouts, but not so far along as to be considered “baby” greens. But, the term microgreens is sometimes applied to any greens younger than the baby stage, meaning that it’s okay to call sprouts microgreens.
All different types of things can be grown as sprouts—from vegetables (both leafy greens and ones we typically grow to eat other parts of, like root vegetables) to herbs. Just like their parent plants, different kinds of shoots can look quite different from one another, even in their tiny state. We picked up a “spicy mix” of shoots (1, above) as well as sunflower shoots (2, above) from the farmers market. The mix of shoots includes daikon (1a, above); pea (1b, above)—which, despite the name of the mix, aren't actually spicy; and mustard greens (1c, above).
Your best bet for sourcing shoots is to visit your local farmers market, where you might find all different types: kale, other types of radish, buckwheat, beet greens, broccoli, basil, and more. We’ve also seen shoots at specialty grocery stores, where, if you’re lucky, you’ll spot a tray of shoots and a pair of scissors to cut your own.
You’ll want to use more delicate shoots quickly, within a day or two. Sturdier shoots, like sunflower, will last longer, but leave them too long and they'll start to go limp and lose their delicate crunch. Wrap them in a paper towel and place them in an open plastic bag in the refrigerator; when you’re ready to use your shoots, gently wash them.
Shoots are great mixed in with other salad greens, and although they’re best handled with a light touch, some of them, like pea shoots, are sturdy enough to stand up to a quick sauté or stir-fry. They make a snappy addition to sandwiches and spring rolls, and we especially like them as a garnish for egg dishes—though they’re a welcome garnish for almost anything, really.
Here are 7 other ideas to get you eating more shoots:
Tell us: What are your favorite ways to use shoots?
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