Sprouting

 Parrot Safe Sproutables: Seeds, Grains & Legumes for Growing Sprouts & Microgreens

• Adzuki Beans
• Alfalfa 
• Almonds (Soak)
• Amaranth
• Arugula/Rocket
• Barley
• Beet (Beetroot)
• Broccoli
• Brussel Sprouts
• Buckwheat
• Cabbage (All Colors)
• Cauliflower
• Celery
• Chard (Swiss, Silverbeet)
• Chia
• Chickpea/Garbanzo Beans
• Clover (Red)
• Collard
• Cress/Watercress
• Endive
• Fenugreek
• Kale
• Kamut
• Kohlrabi
• Lentils (All Colors)
• Lettuces
• Millet
• Mung Beans
• Mustard
• Oats
• Pak Choi
• Peas (All Colors)
• Popcorn (All Colors)
• Pumpkin
• Quinoa
• Radish
• Rice (Brown, Wild)
• Rye Berries
• Sesame
• Spelt
• Squash
• Sunflower
• Tatsoi
• Teff
• Triticale
• Turnip
• Wheat Berries

-Choose pesticide & fungicide free human food-grade products-For Grains, choose Whole Grains & not "Pearled", Polished or Steel Cut-For Legumes, choose Whole Peas ect.., & not Split-Do not sprout Sorghum (aka Milo, Mega, or Super Millet)

Some Parrot-Safe Edible Flowers, Blooms, Blossoms & Flowering "Weeds"
Edible flowers are meant for use in moderation, for enrichment & for food garnish.
It is important that you identify correctly, with complete 100% certainty. Many edible flowers have very toxic look-alikes. If you have any doubt, use a Field Guide & find a book on edible flowers &/or seek expert identification. Better still, grow your own edible flowers from seed.
While some of these plants may have edible leaves & stems, the last list refers to the flower bloom & petals only. A rule of thumb with edible flowers is to avoid the more bitter sepals (the small leaves at the base of the flower) & for some flowers the pistils and stamens may be bitter.

Edible Garden Flowers:

• Bachelor Button (Cornflower)
• Begonia
• Calendula
• Carnation (Also Pinks, Sweet William)
• Daisy (Bellis perennis)
• Daylily (No true lilies)
• Gardenia
• Gladiola
• Hibiscus
• Honeysuckle
• Hosta
• Impatiens 
• Lilac
• Marigold
• Milk Thistle
• Nasturtium
• Pansy (Also Viola, Johnny-Jump-Ups)
• Petunia
• Rose (& Rose Hips)
• Sunflowers
• Violets

Herbal Blooms:

• Basal
• Bee Balm
• Borage
• Chamomile
• Coriander
• Dill
• Fennel
• Mint
• Oregano
• Rosemary
• Sage 
• Thyme

Vegetable Blooms:

• Arugula
• Bean (Scarlet Runner)
• Broccoli
• Bok Choy
• Carrot
• Collards
• Kale
• Lettuce
• Mustard
• Okra
• Pea Blossoms (Only fruit producing types, NOT ornamental varieties)
• Pumpkin/Squash (All Types)
• Radish 
• Turnip

Tree Blossoms:

• Apple
• Banana Blossom
• Bottlebrush
• Citrus (Grapefruit, Kumquat, Lemon, Lime & Orange)
• Pear (Only fruit producing types, NOT ornamental varieties)

Other Flowering "Weeds":

• Chickweed
• Chicory
• Dandelion
• Pineapple Weed (WIld Chamomile)
• Purslane
• Red Clover
• Yarrow

Be sure to identify foraged wild flowers & blooms with 100% confidence. 

Many plants have toxic look-alikes. If you are unsure, use a Field Guide &/or seek expert identification via your local University Agricultural Extension Office.-Flowers must be untreated, without pesticides, herbicides, fungicides or other chemicals-Do not feed flowers from Floral Shops or Garden Centers, as they are likely treated with chemicals-If foraging for wild edible flowers, do not collect flowers from roadside locations, as these are likely contaminated with road chemicals, salt & other pollutants-You may be able to purchase packaged fresh edible flowers from the produce section of your grocery store or farmers market. There are also online vendors for fresh edible flowers-Edible flowers can be given in dried form. If purchasing dried, look for pesticide-free human food-grade products only

Flower Prepping Tips:
When cooking with or serving edible flowers, clean them by washing them gently in a large bowl of cold water & letting them air dry on a paper towel. Use them immediately or store them in the refrigerator for up to a week in an airtight container lined with a damp paper towel. If they become limp during refrigeration, you may be able to restore them by soaking them for a while in a bowl of ice water.