From what I can see, Brussels sprouts contain roughly as much sulforaphane as broccoli sprouts. They’re available all winter in the UK and are delicious when cooked, although their flavour’s a bit strong to eat them raw. I’m not sure that I have the time or energy to grow broccoli seeds into sprouts.
You can actually just take the seeds - you do not have to sprout. That is mentioned in one of Dr Fahey’s interviews. I use a mortar and pestle – I take about ½ a teaspoon of seeds with a sprinkle of mustard powder, grind up, add to a bit of water and swallow. Tastes like heck, but you get used to it.
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From what I can see, Brussels sprouts contain roughly as much sulforaphane as broccoli sprouts. They’re available all winter in the UK and are delicious when cooked, although their flavour’s a bit strong to eat them raw. I’m not sure that I have the time or energy to grow broccoli seeds into sprouts.
You can actually just take the seeds - you do not have to sprout. That is mentioned in one of Dr Fahey’s interviews. I use a mortar and pestle – I take about ½ a teaspoon of seeds with a sprinkle of mustard powder, grind up, add to a bit of water and swallow. Tastes like heck, but you get used to it.