Organic Salad Sprouting Mix

Organic Salad Sprouting Mix

SKU Unit Size
23481 100 g
23482 200 g
23484 2 kg
23485 5 kg
23486 10 kg
23487 22.7 kg
  • Description

    Unlike gardening, when one have to wait for weeks or months before harvesting any produce, sprouts are ready to eat within a couple of days. Sprouts are living, growing plants, even at the moment we eat them, and they contain live nutrition that fits into any healthy diet. They are packed full of essential vitamins, minerals, and amino acids.

  • Ingredients

    Mung beans, green lentils, azuki beans, red clover seeds, chickpeas, radish seeds.

  • Directions

    1. Soak seeds for 8-12 hours, depending on their size. Drain thoroughly.
    2. Rinse seeds in fresh lukewarm water and drain thoroughly, 2-3 times daily. Keep in a location with plenty of airflow.
    3. After 3 or 4 days, sprouts will be about 1 inch. Place them in direct sunlight for 1 day until the tiny leaves turn green.
    4. On the next day, the sprouts are ready to serve.
    5. Make sure they are thoroughly dry before refrigerating. Keep refrigerated and consume within 1-2 weeks.

  • Uses

    Sprouts are often eaten in salads, sandwiches, and stir fries, but they can also be added to omelets, bread, dips, casseroles, soups, homemade juice blends, or on their own as a side dish, cooked or raw.

  • Storage

    When stored in a cool (preferably less than 60˚F) and dry location (less than 65% humidity), shelf life is approximately 9 months.

SKU Unit Size
23481 100 g
23482 200 g
23484 2 kg
23485 5 kg
23486 10 kg
23487 22.7 kg
  • Description

  • Ingredients

  • Directions

  • Uses

  • Storage

  • Unlike gardening, when one have to wait for weeks or months before harvesting any produce, sprouts are ready to eat within a couple of days. Sprouts are living, growing plants, even at the moment we eat them, and they contain live nutrition that fits into any healthy diet. They are packed full of essential vitamins, minerals, and amino acids.

  • Mung beans, green lentils, azuki beans, red clover seeds, chickpeas, radish seeds.

  • 1. Soak seeds for 8-12 hours, depending on their size. Drain thoroughly.
    2. Rinse seeds in fresh lukewarm water and drain thoroughly, 2-3 times daily. Keep in a location with plenty of airflow.
    3. After 3 or 4 days, sprouts will be about 1 inch. Place them in direct sunlight for 1 day until the tiny leaves turn green.
    4. On the next day, the sprouts are ready to serve.
    5. Make sure they are thoroughly dry before refrigerating. Keep refrigerated and consume within 1-2 weeks.

  • Sprouts are often eaten in salads, sandwiches, and stir fries, but they can also be added to omelets, bread, dips, casseroles, soups, homemade juice blends, or on their own as a side dish, cooked or raw.

  • When stored in a cool (preferably less than 60˚F) and dry location (less than 65% humidity), shelf life is approximately 9 months.