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Mustard sprouts (seeds for germination)
Eco seeds
BIO Mustard.
Sprouts are seeds that have sprouted and begun to grow, but have not yet matured into mature plants but contain ten times the mineral and vitamin content of a mature plant.
Mustard sprouts mix well with other sprouted plant seeds, such as radishes and onions or clover and alfalfa, to create a crunchy, spiced salad mixture. The most important rule when creating such a mixture is to ensure that all the seeds germinate at the same time as the mustard seeds.
Raw sprouts are not only eaten in their pure form but also added to sandwiches and salads to add flavour. They can also be used to add a unique spicy flavour to cooked dishes such as soups and casseroles. Mixing mustard sprouts with whole wheat and speciality flours creates bread with a unique taste.
Sprouts are seeds that have sprouted and begun to grow, but have not yet matured into mature plants but contain ten times the mineral and vitamin content of a mature plant.
Mustard sprouts mix well with other sprouted plant seeds, such as radishes and onions or clover and alfalfa, to create a crunchy, spiced salad mixture. The most important rule when creating such a mixture is to ensure that all the seeds germinate at the same time as the mustard seeds.
Raw sprouts are not only eaten in their pure form but also added to sandwiches and salads to add flavour. They can also be used to add a unique spicy flavour to cooked dishes such as soups and casseroles. Mixing mustard sprouts with whole wheat and speciality flours creates bread with a unique taste.
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).
