Sprouting seeds

Sprouts and microgreens are very easy to grow yourself all year round. Fast-growing and rich in vitamins, minerals, antioxidants and essential amino acids, they are of interest to anyone who wants to eat consciously. Due to their favorable nutrient composition, sprouts and microgreens are in vogue as a true superfood. Last but not least, their germination process is exciting to watch for young and old alike. The difference between sprouts and microgreens: sprouts grow without a substrate, for example in a germination jar, and are harvested after just a few days. Microgreens, on the other hand, grow for one to several weeks in a substrate, such as potting compost, until they are harvested.

As fresh and uncooked as possible, sprouts and microgreens refine salads, soups, smoothies or simply sandwiches with their mild, aromatic to hot and spicy flavor. With microgreens, only the tender stems and leaves are eaten. Their taste is usually more intense than the sprout form. They can be mixed very well in smoothies, refine and embellish savory dishes. Sprouts are crunchier, milder and also versatile in savory and sometimes sweet dishes. Mild sprouts include alfalfa, lentil, red clover and mung bean. Fenugreek or kohlrabi have a medium spicy taste. Radish, for example, is really hot.

Soak the seeds in water in the germination jar for a few hours. Rinse the seeds or seedlings with clear water at least twice a day. As soon as the first cotyledons appear, the sprouts are ready for harvesting. The glass should be placed in a bright, but not a warm and sunny place. If stored in the fridge, sprouts will keep for a few days. Sow microgreens rather densely in a seed tray with substrate, if necessary cover lightly with soil and press down carefully. Water regularly using a spray bottle. Dark germinating seeds should be kept in the dark. As soon as the seedlings sprout, allow them to grow until they produce their first pair of leaves. To harvest, cut off directly above the soil.