Micro leaf and Sprouting seeds represent the point of greatest vitality in the life cycle of a plant, and pound for pound, Alfalfa sprouts are one of the most nutritious foods that you can eat. Alfalfa sprouts are among the most basic and easiest sprouts you can grow and are one of the most versatile sprouts to use.
Rocket Sprouting Seeds have a sweet, mild, nutty flavour which is delicious added to salads or sandwiches. They are also delicious stirred into yogurt.. They are high in nutrients and vitamins A, B, C and E. They are excellent antioxidants and enhance the immune system.
Easy to sprout in a warm place. An airing cupboard is ideal 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.
Sow Sprouting Seeds all year round they are fast growing and ready to eat in 2 to 6 days. Rocket seeds do not require the normal soaking period in water: just rinse them lightly and set them directly according to your preferred method of germination. Very easy to grow in a jam jar, or in a special sprouting kit. Sprout in a warm place for nutritious sprouting seeds.
How to grow Sprouting Seeds:
Seeds are just plants waiting to happen; dry they are in a dormant state and only need water and light to become a living entity. Seeds sprout fastest in a warm light airy place, out of direct sunlight, with an ambient temperature of 18 to 22°C (65 to 72°F), which is pretty much the condition of most kitchens. All you need is a large glass jar with a screw top lid and water. You can use a purpose made sprouter, there are many inexpensive types available, or you can make your own by piercing the lid of a wide mouth jar to make drainage holes or securing a square of muslin over the top of the jar with an elastic band. Many of the sprouts can simply be grown on cotton wool or kitchen towel, remember when you were a child - one egg box, filled with cotton wool and - bingo! - mustard and cress is yours within ten days.
Sprouting the Seeds:
Put seeds into a bowl or into your sprouter. Add 2 to 3 times as much cool (16°C/60°F) water. Mix seeds up to assure even water contact and soak for 6 to 12 hours.
Empty the seeds into your sprouter (if necessary) and drain off the soak water, then rinse again and drain thoroughly. Draining is most critical - be as thorough as you possibly can be.
Set your sprouter anywhere out of direct sunlight and at room temperature (21°C/70°F is optimal) between rinses. Rinse and drain again every 8 to12 hours for 3 days.
On the fourth day if you've been keeping them away from light, move them into some light. Avoid direct sun as it can cook your sprouts. Indirect sunlight is best, but you will be amazed at how little light sprouts require to green up. Continue to rinse and drain every 8 to 12 hours. This is where your sprouts do their growing. Your sprouts will be done during day 5 or 6.The majority will have open leaves which will be green if you exposed them to light.
Before your final rinse remove the seed hulls. Hulls can be quite large (relative to the seed and sprout) and they hold a lot of water (which can dramatically lessen the shelf life of your sprouts), so we remove them
Transfer the sprouts to a big (at least 3 to 4 times the volume of your sprouter) pot or bowl, fill with cool water, loosen the sprout mass and agitate with your hand. Skim the hulls off the surface. Return the sprouts to your sprouter for their rinse and drain. Your sprouts are done 8 to 12 hours after your final rinse.
After the de-hulling and the final rinse, drain very thoroughly and let the sprouts dry a little. If we minimize the surface moisture of the sprouts they store much better in refrigeration, so either let them sit for 8 to 12 hours or use a salad spinner to dry the sprouts after their final rinse and skip the final 8 to 12 hour wait, instead going directly to refrigeration.
Transfer the sprout crop to a plastic bag or the sealed container of your choice.
They don't store as well as other sprouts as they are so fine (thin) and they hold so much moisture relative to their mass, so though they will keep for several days you may choose just eat them fresh!
Rocket is in the Brassicaceae, the cabbage family. The English common name "rocket" and its equivalents in European languages, e.g. German rauke and Italian rucola, can be traced back to the Latin eruca, meaning "caterpillar". The English name "arugula" comes from the same source, but probably originated from an Italian form.
The species name sativa is the feminine form of sativus, Latin for "sown" or "cultivated". Use of the plant as a green salad is indicated by the number of references to salad in modern European names, e.g. Czech divoký salát, Danish sennepsalat, German salatrauke and Swedish rucolasallat.
The various rocket species are native to Central and Southern Europe but have also spread to North America.
It was introduced all over temperate Europe in the Middle Ages in accordance with Charlemagne's Capitulare de Villis, the herb enjoyed considerable popularity both for its aromatic leaves and its pungent seeds. However, cultivation was later neglected and since the 18th century rocket has been restricted to the Mediterranean, where it grows wild today. In recent years, the potent flavour of rocket has suddenly become popular once again in many European countries and in the US and the herb is widely served in salads and other restaurant dishes in many countries.
- Additional Information
Packet Size 50 grams Average Seed Count 37,500 Seeds Common Name Microleaf or Miniveg Family Brassicaceae Genus eruca Species sativa Hardiness Hardy Perennial Harvest Yield: 5:1. Time to Harvest For 2 to 5cm (1 to 3inch) roots: 4 to 6 days. Notes Seed Shelf Life at 21°C°F: 4 to 5 years.
Sprout Shelf Life: 1 week