Handling and Preparing Seeds Preparations of particular seeds are described in more detailed surveys below Here are some common aspects of using seeds in the kitchen Storing Seeds Because most of the seeds we eat are designed to survive a dormant, dry period, they are the easiest food ingredients to store Whole seeds keep well for months in a dry, cool, dark place Moisture encourages the growth of spoilage microbes, and physical damage, heat and light can accelerate the oxidation of seed oils that leads to stale, rancid aromas and bitter tastes The pest that sometimes infests grains, beans, nuts, and flours is the Indian meal moth (Plodia interpunctella) It originally came from ears of grain in the field but is now a common inhabitant of our pantries, where its eggs hatch into larvae that consume the seeds and generate unpleasant smells There’s nothing to do with a contaminated batch but discard it Keeping seeds in separate glass or plastic jars will prevent one batch from contaminating another Sprouts The sprouted seed is a culinary custom of ancient lineage in Asia, but a very recent arrival in the West Thanks to the sprout, anyone, anytime — even an apartmentdweller in Anchorage in February — can raise a good approximation to fresh vegetables with very little effort Sprouting often improves a seed’s vitamin content and digestibility And with their nutty flavor and crisp texture, sprouts are simply a nice change from the usual vegetables ...came from ears of grain in the field but is now a common inhabitant of our pantries, where its eggs hatch into larvae that consume the seeds and generate unpleasant smells There’s nothing to do with a contaminated batch but... plastic jars will prevent one batch from contaminating another Sprouts The sprouted seed is a culinary custom of ancient lineage in Asia, but a very recent arrival in the West Thanks to the sprout, anyone, anytime — even an apartmentdweller in Anchorage in February — can raise... anyone, anytime — even an apartmentdweller in Anchorage in February — can raise a good approximation to fresh vegetables with very little effort Sprouting often improves a seed’s vitamin content and digestibility And with their nutty flavor and crisp texture, sprouts are simply a nice change from the