All whole grains, including grass seeds, can be sprouted and then eaten raw, but some sprouts taste better after husking or cooking. The best tasting raw sprouts are alfalfa, clover, flax, rye, and wheat. Flax sprouts were eaten by the Romans. Wheat can be sprouted to a ¼-inch length, heated to near boiling in milk, and simmered for 5 minutes; when seasoned with salt and butter, it tastes like sweet corn. Corn sprouts are sweet but have an earthy taste; they are better after roasting until slightly brown at 180-200deg F. Cooked sprouts of beans, red clover, pumpkin, mustard, radish, sunflower, squash, and flax are enjoyed by most people, and sprouts are an easy way of processing these seeds for food. Sprouts can also be added to stews, dried for future use, or dried and ground into flour. Seeds need both moisture and oxygen for sprouting. One easy way to sprout grain is in a cloth bag; dunk the bag in water 2-3 times a day. Sprouting in soil is reliable but the sprouts then need washing. Softened and partly sprouted or fermented grain for animal feed is more digestible; hogs and chickens love it.