Sprouting seeds and microgreen seeds are both used to grow edible plants that are harvested when they are young and tender. Both types of seeds are known for their high nutrient content and concentrated flavor.
Sprouting seeds are seeds that are soaked in water to activate germination, and then grown until they reach the sprout stage. The sprouts are typically small and green, and can be eaten raw or cooked. Some popular sprouts include alfalfa, broccoli, clover, and radish.
Sprouted pulses and grains are probably the most underestimated food available to us today. They are more nutritious than any other food, as well as cheaper and fresher. Sprouts require no preparation or cooking and because they are eaten raw, nothing is destroyed or altered.
Grow tasty nutritious sprouting seeds all year round indoors. Rule of thumb: soak for 2-8 hours depending on size of seed, drain, then rinse twice daily.
Microgreen seeds are typically sown in soil or a soil-less growing medium, and are grown until they reach a size of 2-3 inches tall. The microgreens are then harvested and can be eaten raw, or cooked. Some popular microgreen seeds include arugula, basil, cress, and kale.
Both sprouting seeds and microgreen seeds are easy to grow, and can be grown indoors or outdoors. They require minimal space and are often grown in trays or small containers. They are also versatile and can be eaten raw or cooked, used in salads, sandwiches or garnish.
Both sprouts and microgreens are high in vitamins, minerals, and antioxidants, making them a great addition to your diet. They are also a good choice for vegetarians and vegans, as well as those who are looking for a low-calorie, high-nutrient food source. If you're interested in growing your own sprouts or microgreens, our health store here at www.naturesroot.co.uk is a great place to start.