Arugula Microgreen Seeds, 10 g, Seedera

Arugula Microgreens

Valued for its unique combination of essential oils, vitamins, carotene, and minerals. Arugula sprouts are a natural source of iodine and vitamin C. They have a significant effect on the body’s metabolism and help lower cholesterol and hemoglobin levels.
Agricultural Technology

Method 1. In soil.

1. Fill the tray with soil to a depth of 4–5 cm; 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 stick 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 couple of days (up to 5). Air it out daily and moisten as needed. The soil mixture should be constantly moist (but not wet!)—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 them 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 need to fertilize—everything the seeds need is already in them.

Method 2. No 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. When the seedlings have sprouted enough that their roots get 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, the microgreens will be ready to eat in 5–10 days.