Sprouting Superfood

Sky sprouts was founded by two very enthusiastic parents wanting to give our children the best food possible. In 1984 we started sprouting seeds and beans in our kitchen on a small farm in Devon.

Now, many years and many thousands of tonnes of sprouts later, we continue to grow the freshest, most nutritious sprouts possible.

Our range includes a choice of tasty organic varieties : Mixed bean sprouts, Mung bean, Alfalfa, Chickpea, China Rose Radish, Sunflower, the superfood Broccoli sprout and more.

All Skysprouts are grown from Organic seed and are Certified by the Soil Association. Our sprouts are packaged in resealable punnets that are great to reuse and are made from recycled plastic. We use energy from our cold store to heat our growing rooms, all helping to reduce SkySprouts’ environmental footprint.

Most importantly, Skysprouts are delicious and  packed with the Vitality of a Living Food, enhancing sandwiches, salads and as a garnish to as many meals as your imagination will allow.

We grow our organic sprouts under controlled conditions and distribute by chilled transport to ensure maximum freshness. We supply wholesalers, retail outlets, sandwich makers and vegetable box schemes. You can find us in independent stores and online retailers around the country. Check out our organic seed and grow your own!

Links to sulforaphane and related isothiocyanate / plant defence system posts coming very soon!

Dr. Perricone on Opera

Sprouts are a highly nutritious super food. A sprout is produced when a seed starts growing into a vegetable. Sprouts can grow from the seeds of vegetables, grains, legumes, buckwheat and beans. Sprouts vary in texture and taste. Some are spicy (radish), some are hardy and can be used in Asian cuisines (mung bean or sunflower), while others are delicate (alfalfa) and add texture, moistness and nutrients to salads and sandwiches.

There are a great many reasons to eat sprouts. As we age, our body’s ability to produce enzymes declines. Sprouts are a concentrated source of the living enzymes and “life force” that is lost when foods are cooked or not picked fresh. Additionally, due to their high enzyme content, sprouts are much easier to digest than the seed or bean from which they came.