I used to think of sprouts as "health food." You know, that stuff that nutty people make themselves eat because it's supposed to be healthy whether it tastes good or not.
Not any more; not since I actually tried sprouting for myself. If you've never done it, you might be pleasantly surprised at how easy it is and how good the results taste. You're probably familiar with alfalfa and mung bean sprouts, but such a glorious variety of seeds can be sprouted that those two are poor examples. I don't know why most stores only sell those two, but if you're ready to go beyond the grocery store experience, try something different.
Brassicas, like broccoli, brussels sprouts and cauliflower. Add in kale, mustard and radishes for a tangy treat.
If you want something even different, try buckwheat, chives, clover or fenugreek.
Wheat and other grains like barley and rye.
Lentils, yes, and peas and beans of any kind.
Don't forget the sunflower seed sprouts. Any kind of sunflower sprouts are edible.
Peas, beans, lentils and grains should be cooked once they're sprouted, so they're not good for fresh salads or sandwiches. But almost everything else is.
Why sprout seeds? They're more nutritious than the grown plant because everything is concentrated in them. They're very frugal, especially if you save your own seed. Even if you buy it, you get a lot of bang for your buck. The third reason is that they satisfy the urge to grow something for gardeners, even when it's below zero with a foot of snow on the ground.
You may not like them all, but you will probably discover a new and truly healthy food that you really enjoy.
More about how to do it:
Grow Your Own Edible Sprouts
Here's a great argument for sprouting:
Sprout Seeds for Cheap Nutrition!
And a discussion on personal experiences: