Sunflower sprouts.

Sunflower sprouts are young sunflower seedlings, cut when they have a thick, pale stem and a pair of round, fleshy green leaves on top. They're juicy and crunchy, with a mild nutty taste and a faint green freshness. Every so often a leaf still wears the striped seed shell, which is easy to pick off. They work raw or cooked, which makes them handy for a quick weekday meal.

Ways to use it

• Toss them raw into a salad with a simple sesame or lime dressing.
• Stir fry them for a few seconds with garlic and oyster sauce, a common dish on Thai menus.
• Pile them into sandwiches, wraps or fresh spring rolls for crunch.
• Scatter a handful over fried rice or an omelette just before serving.

Storing it

Treat them like tender greens. Keep them unwashed in a container lined with paper towels in the fridge and use them within 1 to 2 days, before the stems go soft. Rinse them gently under running water just before eating, and pick off any loose seed shells.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.