Top 10 Windowsill Winners

Mustard ‘Green Frills’
Both mustard and cress deserve a mention for their sheer speed and versatility. This variety of mustard has frilled edges to its leaves. Try re-using old cress punnets by lining with kitchen paper and resowing. Sowing little and often is the secret.

Chick peas
Once sprouted, chick peas take on a gentle sweet, nutty flavour that’s just the job for adding interest to stir-fries – or simply eat them raw. The large seeds will need soaking for a little longer before sprouting can commence.

Green lentils
These rapid growers are ready to eat in just four to six days. The healthy (and delicious!) sprouts can be grown using sprouting sacks as they do not require light to finish off.

Alfalfa
Rich in vitamins and with a slightly sweet flavour, alfalfa will brighten up lunchbox sandwiches with their fine-yet- crunchy texture. A foody’s alternative to cress that’s just as easy to grow.

Adzuki beans
Similar to the common mung bean but packing a mild spice taste to it. The sprouted beans are incredibly rich with vitamin C, iron and amino acids, making this a very healthy choice indeed.