We eat all sorts of plant parts without realizing what we are eating. Different plant parts often have different types of nutritional qualities. Vegetables eaten as sprouts Adzuki Alfalfa Beetroot Broccoli Chick pea Cress Lentil Mung Beans Mustard Onion Peas Red Clover Red Radish Soybean Oats Barley Rye Amaranth Sesame Sunflower Instructional guide to sprouting seeds  Generally speaking any vegetable (even some flowers) NOT in the tomato family can be tried as sprouts. Make sure the vegetable seed has not been treated with a fungicide. Fungicides are sometimes dusted on the outside of seeds to help prevent certain diseases common during germination such as “damping off”. Vegetables eaten as leafy greens Amaranth Arugula Beet greens Mizuna growing in the Orchard. A very hardy and great selection for harsh environments. Bok choy Broccoli Rabe Brussels sprout Cabbage Celery Ceylon spinach Chard Chicory Chinese cabbage Chrysanthemum leaves Collard greens Corn salad Cress Dandelion Endive Epazote Fluted pumpkin Garden Rocket Plantain Kale Lamb’s lettuce Lettuce Miner’s Lettuce Mizuna Mustard Napa cabbage New Zealand Spinach Orache Pak choy Pea leaves Poke Radicchio Radish tops Sea kale Sorrel Spinach Summer purslane Sweet potato Swiss chard Turnip greens Water spinach Winter purslane Mini red bell peppers Yarrow Vegetables eaten for their “fruits” Bell pepper Bitter melon Cucumber Eggplant Hot pepper Pumpkin Squash Sweet corn Sweet pepper Tomatillo  Tomato ‘Amazing’ cauliflower West Indian gherkin Zucchini Vegetables eaten as flowers and flower buds Artichoke Broccoli Cauliflower Squash blossoms Zucchini flowers Vegetables that form pods (mostly Legumes) American groundnut Black-eyed pea Chickpea Snow peas Common bean Fava bean Garbanzo Green bean Indian pea Lentil Lima Bean Mung bean Okra Pea Peanut Pigeon pea Runner bean Snap pea Snow pea Soybean Tepary bean Velvet bean Winged bean  Yardlong bean Garlic Bulb and “stem” vegetables Cardoon Celeriac Celery Elephant Garlic Fennel Garlic Kohlrabi Leek Nopal Onion Spring Onion/Scallion Shallot Root and tuberous vegetables Bamboo shoot Beetroot Burdock Radish ‘French Breakfast’ Canna Carrot Cassava Chinese artichoke Daikon Earthnut pea Elephant Foot yam Ginger Hamburg parsley Jerusalem artichoke Jícama Parsnip Pignut Potato Prairie turnip Radish Horseradish Rutabaga Salsify Scorzonera Sweet Potato Taro Turnip Water chestnut Yam Perennial vegetables and herbs Aloe, asparagus, artichokes, chicory, chives, Echinacea, dandelion, fennel, ginseng, Jerusalem artichokes, lavender, lemongrass, lovage, marjoram, mints, sorrel, rosemary, sage, tarragon, thyme, yarrow Artichokes