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Dill (seeds for germination)
Eco seeds
Microgreens of dill - sprouts.
Dill microgreen has a spicy dill aroma; it is often used for dressing salads, for dishes made from vegetables, meat and fish.
Microgreens are young plants in the phase of the first pair of true leaves, when they have the maximum concentration of vitamins, minerals and other biologically active substances, for example, carotenoids that neutralize free radicals.
Spicy-peppery young leaves are full of taste and aroma, rich in vitamins and minerals that help regulate water metabolism in the body, cleanse the walls of blood vessels. They add a pleasant spice to the sandwich, enhance the taste, aroma and nutritional value of salads. Can be mixed with leaves of other crops.
Grown all year round.
To obtain microgreens, low, wide containers can be used. Fill the container of your choice with a sterile medium for growing seedlings or indoor plants. Spread the seeds over the surface with a distance of about 0.5 cm and sprinkle with a layer of substrate 0.3-0.5 cm. Moisten well with a sprayer.
Place the container with seeds in a warm and bright place (from sowing to harvesting, keep at room temperature and constant humidity).
When supplemented, the sprouts will be stronger and contain more vitamins. Microgreens are ready to eat with the first pair of true leaves. Cut the plants carefully with scissors at soil level. For regular microgreening, sow every two weeks.
Dill microgreen has a spicy dill aroma; it is often used for dressing salads, for dishes made from vegetables, meat and fish.
Microgreens are young plants in the phase of the first pair of true leaves, when they have the maximum concentration of vitamins, minerals and other biologically active substances, for example, carotenoids that neutralize free radicals.
Spicy-peppery young leaves are full of taste and aroma, rich in vitamins and minerals that help regulate water metabolism in the body, cleanse the walls of blood vessels. They add a pleasant spice to the sandwich, enhance the taste, aroma and nutritional value of salads. Can be mixed with leaves of other crops.
Grown all year round.
To obtain microgreens, low, wide containers can be used. Fill the container of your choice with a sterile medium for growing seedlings or indoor plants. Spread the seeds over the surface with a distance of about 0.5 cm and sprinkle with a layer of substrate 0.3-0.5 cm. Moisten well with a sprayer.
Place the container with seeds in a warm and bright place (from sowing to harvesting, keep at room temperature and constant humidity).
When supplemented, the sprouts will be stronger and contain more vitamins. Microgreens are ready to eat with the first pair of true leaves. Cut the plants carefully with scissors at soil level. For regular microgreening, sow every two weeks.
* Vitamin bomb - this is how you can briefly describe the microgreens of dill, grown even at home.
By adding dill sprouts to any dishes, you will not only get new taste, but also enrich each meal with the daily norm of nutrients and vitamins.
Fresh dill microgreens can be consumed by itself. Without heat treatment, it will give you 100% of the benefits and delight you with a delicate dill taste.
Dill microgreen contains:
- vitamins: B1, B2, B4, B5, B6, B9, B12, C, E, K, PP
- macro- and microelements: iron, calcium, potassium, manganese, copper, pectin, selenium, phosphorus, fluorine, chromium, zinc, saturated and polyunsaturated fatty acids, omega acids, proteins, essential oils, phytoestrogens, flavonoids.
Useful properties of dill microgreens:
- improves appetite, in general, has a positive effect on the work of the digestive system
- helps with gastritis, colic, intestinal dysbiosis, nausea
- removes toxins, toxins, relieves flatulence
- helps to reduce and normalize pressure, including intraocular pressure
- stabilizes the nervous system, helps with heavy loads, overexertion, sleep disorders, headaches
- strengthens the immune system, accelerates recovery from colds, flu, coughs
- helps to restore the functions of the liver and spleen
- recommended for use in case of anemia, arrhythmias and angina pectoris.
Instructions for use:
Pour the amount reguired in to a bowl of water at room temperature and allow them to soak for 8-10 hours.
Subsequently place the seeds into your sprouter covering no more than 25% of the tray as the seeds will in size. Put the sprouter in a light spot at room temperature changing the water 2-3 times a day.
The sprouts will be ready in about 6-10 days. Cut the sprouts about the seed and wash them before eating. They will keep in the fridge for up to a week (8-10 days).
