Canola seeds are most commonly known for the canola oil they produce or for being bird food. However, they have other culinary uses. Canola seeds can be used in spreads, pesto, sprinkled on salads or even sprouted. Some studies show that canola sprouts may provide nutrition comparable to alfalfa and mungbean sprouts.
To sprout canola seeds, Soak 1-2 tablespoons of canola seeds in a wide mouth jar. Cover jar with screen; secure with a rubber band. Add water, swirl, and drain. Refill jar with water. Soak seeds for 4 to 8 hours. Drain water well and invert jar at an angle in a sink or a bowl. Rinse twice a day – Rinse seeds by refilling jar with water and gently swirling. Drain well and invert jar. Canola sprouts will be ready to eat in 5 days – To keep fresh, refrigerate well drained sprouts. Sprouts store best when fairly dry- do not store immediately after rinsing.
Allergens: May Contain Soy, May Contain Cereals Containing Gluten, May Contain Milk, May Contain Sulphites, May Contain Tree Nuts, May Contain Other Tree Nuts, May Contain Peanuts, May Contain Sesame, May Contain Gluten, May Contain Egg
Storage: For long lasting freshness, store in an air-tight container and in a cool, dark place.