These small green beans are grown primarily in India – from whence comes their name – but they are cultivated on a smaller scale in many other tropical countries. In America they are most frequently used to make sprouts that are sweet and crunchy, tender enough to be used raw, and substantial enough to stand sautéing. The sprouts are highly nutritious, contain large amounts of vitamin C, and are very simple to grow. For sprouting instructions, see Sprouts.
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