Shoots are the young, tender cuttings of pea and sunflower plants, harvested when they are just 2-3 weeks. We grow both pea shoots and sunflower shoots, in the soil. These are a tasty spring treat only available at the start of the season!
How to Store:
Shoots should be stored dry, and will get soggy when left wet in the fridge for several days. Unless its a muddy harvest day, your shoots will typically come unwashed, so that they are dry as possible: we harvest late at night when conditions are the coolest, without morning dew. However, there still may be some moisture, and washing and drying your shoots with a salad spinner (or air-drying/towel), and then storing in a sealed container with a cloth to absorb any moisture (in the fridge) will help them last much longer this way and be ready to eat.
Recipe Suggestions:
Try adding it raw to fresh salads, a filling for sandwiches/wraps, or as a fun garnish to any dish!
Pea Shoots:
Pea Shoot and Baby Arugula Salad with Meyer Lemon Vinaigrette
Stir-Fried Pea Shoots with Garlic
Buttery White Beans with Miso and Spring Greens
Sunflower Shoots:
Avocado, Roasted Beet and Sunflower Shoot Salad
Hummus Wrap (with sunflower/pea shoots)
Bhūmiyinda Farm 