Red Cabbage Microgreen Seeds, 10 g, Seedera

Red Cabbage Microgreens

Sprouts are characterized by a high concentration of vitamins, carbohydrates, enzymes, phytoncides, minerals, and other beneficial substances. They strengthen the immune system, stimulate digestion, prevent sluggish digestion, and have a tonic effect. Microgreens are best eaten fresh, added to salads and meat dishes.

Weight: 10 g

Agricultural Technology

Method 1. In soil.

1. Fill the tray with 4–5 cm of soil; the sides should remain high enough to hold the sprouts.
2. Spread the seeds over the soil surface and lightly tamp them down. Small seeds, such as broccoli, radish, arugula, and watercress, should not clump together. Larger seeds should cover the entire surface.
3. Moisten the seeds with a spray bottle.
4. Cover the container and place it in a dark, warm spot for a few days (up to 5). Ventilate daily and moisten as needed. The soil mixture should remain consistently moist (but not soggy!)—like a wrung-out sponge.
5. After 3–5 days, stems will appear—now they’re ready to be placed on the windowsill. The more light, the better. Rotate the trays and mist with a spray bottle.
6. Harvest as soon as a few true leaves appear (2–3 cm tall).
7. You can reuse the soil. No fertilizer is needed—everything necessary is in the seeds.

Method 2. Without soil.

1. Soak the seeds in water for a few hours so they swell and germinate faster later.
2. Pour water into the bottom of the germination container. There should be 1 cm of space between the water surface and the rim of the container.
3. Cover the container with the top part—a plastic mesh. Spread the seeds of your chosen crop evenly over the mesh.
4. Spray the seeds with a spray bottle for additional moisture and place them in a warm, well-lit spot.
5. Once the seedlings have grown enough that their roots are caught in the mesh, start rinsing the greens under running water. Do this 2–3 times a day. After rinsing, don’t forget to refill the container with water so the plant roots can reach the water.
6. Harvest the young greens. Depending on the crop’s growth rate, microgreens are ready to eat in 5–10 days.

Sowing (month, depth) - I–XII, 0.3–0.5 cm
Planting pattern (cm) - densely, without gaps
Harvesting (month) - I–XII