Sprouts and microgreens

You don't have to have a green thumb to get started with sprouts and microgreens, and to be able to harvest living food rich in vitamins, minerals and fiber.

Germination refers to the resumption of the development of the embryo from the nutritive reserves contained in the seed. This is precisely what makes sprouts and germinated seeds so interesting from a nutritional point of view: they contain all the nutrients necessary for the development of a plant (it takes a lot!), but in a small, fresh, crunchy and tasty shoot.  

Without being superfoods, sprouts and microgreens are a nutritious digest, in addition to being highly digestible antioxidants. Among their advantages, it is also worth mentioning that you can grow them at low cost.

 

What are sprouts and micro sprouts?

Germinated seeds are seeds that come out of their dormancy when the conditions are adequate (temperature and humidity) and start germination. They are harvested as soon as they emerge from the germ, when they still have their cotyledons. The cotyledons or "seed leaves" are the first false leaves, fleshy and loaded with the nutritive reserves of the seed. Germination time varies according to the type of seed. Alfalfa and broccoli seeds can take as little as 3 to 4 days, while onion and chive seeds can take 10 to 13 days.

 

The micropods come from the same types of seeds and also pass by the stage of germination, but one cultivates them on a substrate (ground, coconut fibre) and one collects them rather after the formation of the first true leaves (which thus appear after the cotyledons). It is the stalk which comes out of the ground which is consumed.

So it all depends on your taste. The idea is to test to know at which moment of the growth the taste delights us the most.

A wide variety of seeds are available for germination and for making microgreens. We suggest you try Rabb broccoli, alfalfa, lentils, red cabbage, sunflower, Daikon radish, Super Hong Vit radish, arugula, etc.

 Discover our collection of seeds for germination here

There are also seed mixes that are worth experimenting with. The company W. H. Perron company offers for example a Energy Mix (composed of 45% alfalfa, 10% arugula, 10% fennel, 10% flax, 10% sesame, 10% fenugreek and 5% white mustard) and a Vitality Mix (composed of 40% alfalfa, 30% red clover, 10% Daikon radish, 10% Sango radish and 10% broccoli rabe)

 

Basic principles for sprouting

Choose quality, organic seeds. Older seeds will have a lower germination rate than fresher seeds. And it goes without saying that you prefer seeds that are not treated with pesticides.

Assess the amount of seeds and remember that the sprouts will expand quite a bit. Start with a small amount the first time, so you can see how much you can fit into your container.

Wash your seeds and soak them before putting them in your container. Soaking will break the dormancy. Some sources have recommendations for soaking times for different types of seeds such as: small seeds = 5 hours soaking; large seeds = 10 hours soaking; legumes = 12 hours soaking. You can also consider that by letting them soak overnight, you regulate this step. Water your plants with the soaking water, it is rich in nutrients and enzymes.

You will need to rinse your seeds every day with clean water. This is a very important step, especially in the beginning. Certain inhibiting substances, present in the seed coat, immobilize the growth enzymes of the germ. You can even rinse twice a day, especially in very hot weather. Rinse until the water runs clear and then let it drain well.

Some seeds require more light to green up: sprouts do not need light (they should not be exposed to the sun), but if you want greener ones (like basil, cilantro and peas for example), just expose them to light, but only at the end of their growth.

Harvest your seeds and store them properly. The best way to store your harvest will be to keep them away from air, light and moisture, in cool, airtight containers. They will keep for about a week in the refrigerator.

 

Different ways to proceed

There are several ways to proceed to make sprouts and shoots, we suggest you some:

Germoir

There are germoirs with several stages expressly designed for germination. The advantage of this type of germinator is that it is possible to germinate different types of seeds separately and simultaneously. They are designed to allow the draining of each tray during the rinsing and the last tray which collects the rinsing water is to be emptied each time. The fact that the seeds are flat allows good aeration and reduces the risk of mold. 

 

Germ jar method

You can take a glass jar and use it for your germination. It is a question of putting a net, a perforated lid, a filter, or even a mosquito net in the place of the lid to make it possible to drain after your rinses. You will place your jar with the opening down, tilted, on a bowl or plate so that the excess water drains well, but air can circulate. Each day, you can shake your container while rinsing and turn it after draining to allow for proper aeration.

 

 

Basic principles for shoots

If you want to have micro-sprouts rather than sprouts, you will need a substrate in which the seeds will take root. There is potting soil designed specifically for seeds and sprouts, usually made from sphagnum peat moss, coconut fiber and natural fertilizer, which has the advantage of good retention while being very aerated. There are also mats of culture in coconut fiberfor those who do not want to put their hands in the ground. The culture on these mats is done very cleanly.

Evaluate the amount of seed to cover your potting soil or fiber mat.

 

 

You will need to soak your seeds, just as you would for germination, to bring them out of dormancy and to facilitate the induction of the germination process.

Place your potting soil in a container. This can be any container that is not too deep. Moisten the potting soil slightly before spreading the seeds in a single layer. Avoid layering the seeds, as this will allow for better aeration. If you are growing different seeds, sow the larger ones a little deeper and leave the smaller ones on the surface, it will be more uniform when it grows.

To prevent fungal diseases, you can add soil activator to your potting soil. Composed of microorganisms that are beneficial to the soil, it is a trick that will also allow for better growth of your shoots.

After spreading the seeds, put a thin layer of substrate to cover them and moisten again. It will be important to make sure that the substrate always remains moist, but never soggy. You can put a plastic wrap over your container in the early stages to conserve moisture and promote germination.

Place your container in a rather dark place, which will allow the stem to elongate. Ideally, you will wait until your shoots reach a certain height before cutting them to eat them, leaves and stems. This can take up to 21 days, depending on the variety.

If you see mold, it's probably not well ventilated. We recommend that you throw away your attempt and start over. Do not eat these microfoils. If you see small flies (sciarids) they are soil flies that appear because of the humidity, but they are harmless. You can place yellow sticky traps to get rid of them.

At the time of germination, the micro sprouts do not need sunlight. When the leaves are out, you can expose them to the sun to make them green.

The best way to store your microgreens once picked is in the refrigerator, without rinsing them

 

 Consumption

Sprouts and microgreens can be used to enhance any dish: salads, meat or fish side dishes, sandwich, burger or pizza toppings, soup garnishes. You can also include them in your smoothies and juices...

Enjoy your meal!