Description

Attractive, pinkish tinge to stems adds colour to salads. Easy to sprout in a warm dark place if white sprouts are required, or in the kitchen, out of direct sunlight, for green sprouts. This will give two slightly different tastes and textures.

Sowing Instructions

Growing Indoors:

Put 1 tablespoon (25ml) of seed in a jam jar. Cover seeds with about 250ml of water. Cover the jar with a piece of muslin and secure with a rubber band. Soak seed overnight. The seed will swell considerably. Drain water through the muslin cloth, then rinse seeds in fresh water. Repeat the process, drain well and place jar on its side. Rinse seeds at least twice daily through the muslin cloth, until sprouts are ready to eat. This is essential to avoid fermenting, mouldy seedlings. When ready to eat rinse and use straight from the jar.

Growing Instructions

Sprouted seeds will store in an unsealed polythene bag in the fridge for 3 or 4 days. Rinse regularly.

Kitchen Notes

Use raw to add flavours and textures to salads and sandwiches, or blanch in boiling water to add to other vegetables in stews, soups, casseroles and curries. Also delicious added to stir fries.