Hi all, Tom: >Remarks: my own limited experiments with pistachios indicates that they >are not sproutable (at least the U.S. grown nuts I tried were not >sproutable). The nuts I tried to sprout turned mushy/slimy. The >pistachio has a thick skin, which absorbs much water. If you can >somehow obtain sun-dried pistachios, and you peel the nuts to remove >the thick skin, they might sprout for you. Since you never had success in sprouting pistachios I decided to try it. I used Orkos' pistachios which are dried but are still in the shell. The drying process causes most of them to open their shells, but not all. Since I didn't know if opened or closed ones would sprout I took 5 open pistachios and 7 closed ones, put them on a plate and added water. I kept the plate at room temperature and did not cover it. The pistachios were from the last harvest and thus over one year old! I added water whenever it was necessary. Result: After two weeks one of the open pistachios had sprouted. The sprout was very short - 5 millimeters - and grew very very slowly. One open piece spoiled. All others including the closed ones did not sprout but also didn't spoil. I ate them all after 4 weeks to test for spoilage. They tasted just like before the process but gave the impression of being fresher, which was due to the water contents of course. I hope this clarifies the issue. I think I missed the correct condi- tions a lot because I expected much more sproutability. But at least it is possible. Best regards, Stefan E-Mail: [log in to unmask]