The Content Of The Article:
- Wanted poster to germ sprouts
- Vessels for sprouting
- sprout cultivation
- Dangers in sprouting
Depending on how many of the sprouts or how many varieties you want to use at once, a corresponding or several vessels must be used. The different sprout varieties have different germination times until they are ready for harvest. The fastest need only 3 days, others for up to 7.
Wanted poster to germ sprouts
- Seedlings of certain vegetables
- Are harvested when the cotyledons are fully formed
- How to use fresh herbs
- Can be used raw or cooked
- Some should be cooked
- Very fast to harvest
- Always fresh
- Full of vitamins and minerals
sortsIt is ideal to use seeds from controlled organic cultivation, which is expressly suitable for the sprouts. It has to be untreated. Only then can it be ruled out that there are residues of pesticides or other harmful substances in them.
- Alfalfa - fine short sprouts, 5 to 7 days, tangy nutty flavor
- Chickpeas - coarser sprouts, raw and cooked usable, 3 to 5 days, nutty fresh taste
- Lentils - raw or cooked, nutty flavor crops when the seed coat peels off
- Mung Bean - Use raw or cooked, sturdy sprouts, 4 to 5 days
- Buckwheat - prone to smearing, 2 to 3 days, very mild, nutty flavor
- Spelled - very mild spelled-like taste, 2 to 3 days, germinates very irregularly
- Sunflower seeds - germinate faster, 1 to 4 days, nutty mild taste, when stored they become bitter
- Quinoa - nutty flavor and a light corn flavor, 1 to 4 days
- Wheat and rye - fine grain taste, 2 to 3 days, the smaller the sprouts, the milder the taste
- Pumpkin seeds - 3 to 5 days, slightly nutty flavor, should be quickly germinated, otherwise they will be bitter
- Mustard - 2 to 3 days, slightly spicy taste
- Beetroot - beautiful red sprouts, taste like beetroot, slightly earthy, soak before sowing, need up to 7 days
- Broccoli - fine sprouts, 5 to 7 days, spicy taste
- Daikon radish - long sprouts with large cotyledons, 5 to 9 days, spicy sharp taste like radish
- Cress - delicate sprouts, 3 to 5 days, spicy, spicy taste
- Radishes - long sprouts, large cotyledons, 5 to 9 days, spicy, sharp taste like radishes
Attention!Not suitable are solanaceae germs such as tomatoes, potatoes and peppers. They are poisonous.
Highly recommended are seed mixtures. They contain several varieties of seed, but have the same time to harvest.
Vessels for sprouting
On the whole, a distinction germs and germination glasses. Several stacked germ shells are called sprout box. Which vessel is used depends on the amount of sprouts and how many varieties are to be sown at the same time. If you do not want to get professional equipment right away, but would like to try it first, you can do it with larger jam jars, at least 250 ml capacity or a watertight flat bowl with a flat bottom. Germ shells are ideal for small-seeded varieties, so alfalfa, cress, rocket, onions or broccoli. Such a shell consists of a water tank and above a grid, whereupon the seed is scattered. In a sprout box several seed trays are stacked on top of each other. This has the advantage that so many different varieties can germinate at the same time. On the topmost container comes a lid. The ensures that the humidity in the container remains high, which is ideal for germination.
Growing beginnersFor beginners who only work with a shallow shell, it's easy. With a few steps you have everything ready and can start with the sowing.
- On the bottom of the bowl are laid 3 layers of white kitchen paper. You must not hang over the edge, otherwise dripping water later.
- The kitchen paper is moistened properly.
- Drain off excess water
- Distribute seeds on the paper. For beginners, cress seeds are suitable.
- Sprinkle the seeds from above with water, moisten properly.
- Always keep the kitchen paper moist for the next few days.
- As the seedlings grow, a little more water is needed. Spraying is usually no longer sufficient because the drops do not penetrate through the leaves. A narrow spout is now ideal for casting.
- If the seedlings are about 1.5 to 2 cm high and the leaves are beautiful green, can be harvested. Just cut off the paper with the scissors as short as possible.
Cultivation with the germ huskIn a germ husk, the cultivation works as follows.
- Water is poured into the bowl.
- For small seeds put on the lattice of the seed coat a corresponding fleece, which is suitable for it.This is not necessary for big seeds.
- Distribute seeds on the grid and rinse well under running water.
- Either move the same way with the next tray and place it on the first one or put the lid on for closing.
- Rinse the colander (s) twice a day under running water, preferably in the morning and in the evening, at regular intervals. Rinsing is important so that it does not rot in the box. Some varieties tend to smudge and that is unfavorable
- Depending on the variety, it takes 3 to 9 days until it can be harvested.
- The roots grow through the lattice in the soil, giving the seedlings good support.
- Harvesting is done by simply pulling the plantlets out of the grid.
- Some varieties can be eaten together with root, others are cut off, just close to the grid.
germinationDue to the humidity and the prevailing humidity, the seeds swell up. The seed coat ruptures, the radicle fights out. In some seed varieties, the seed shells come off as a whole. They are washed out with rinsing. Little by little small lateral roots are formed at the radicle. It looks like mold has formed, but that's not the case. When these new roots are rinsed, they look darker and the impression of mold is gone. Mold is recognizable by muddy seedlings and unpleasant odors. After the radicle has developed well, the cotyledons form. Often the seed coat hangs on them. Over time, it falls off or can be easily solved. If that is the case, the seeds are ready for harvest.
Tips: Mungo beans, watercress and alfalfa are suitable for beginners. Do not put too many seeds in a sprout box. They add so much volume that it can become very tight in such a shell. This is unfavorable, especially when rinsing. The water can not go anywhere equally. Residues may remain, it may cause mold. Large sprouts can also push up the bowl or lid over them. This is not a problem in principle. It is usually a sign that the harvest season has come.
Dangers in sproutingIf you do not work cleanly and exactly, sprouts can bail quickly. They start to stink and it can accumulate pathogens, some even dangerous. They can develop well in the humid environment, often with lots of mucus. Propagation at high temperatures is particularly fast. Spotted sprouts often contain mold spores, various bacteria or other microorganisms. Often and luckily, it is usually just a taste problem, but a rotten stomach also happens again and again. In bad cases, it can also lead to severe to fatal infections. In order to avoid this, a lot of importance has to be placed on hygiene.
- It is best to wash and rinse sprouts in a colander.
- Use plenty of water.
- Only use running water.
- The warmer it is, the more it needs to be watered.
- Thoroughly clean the trays or containers after use, preferably in the dishwasher.