They deliver many times more vitamins and trace elements than mature plants, have been proven to combat cancer, and bring new taste experiences to the kitchen. Top gastronomy has already discovered sprout plants for themselves. In countries like the USA, they are already available in stores as health heroes. Finally, there is also the first book on the subject in German! Sprout plants are not the same as sprouts. They grow in soil or other substrates, develop roots, and need light. They are harvested after one to two weeks, once at least one true leaf has formed. They can be grown from untreated seeds in the smallest apartment, even in winter, right in the city. Their flavor is more intense, and their vitamin content is higher than that of sprouts and seedlings. They offer a wide range of textures, colors, and flavors, from spicy to mild. They taste fresh in salads.