Napa cabbage is yet another species that you can grow sprouts from. Tiny sprouts of that vegetable are mild in taste and constitute a more nutritious of this popular cabbage cultivar. Its mature heads that consist of characteristically shaped leaves with a unique texture are already rich in vitamins, A, C, E, K, and B vitamins. They also contain beta-carotene and rutin, are rich in calcium, magnesium, kalium, iron, and folic acid. All those nutrients can be found in napa cabbage sprouts in an even more concentrated form. The most important component of both the sprouts and mature napa cabbage is vitamin U - S-Methyl methionine. This vitamin has anti-inflammatory conditions, helps heal ulcers, and regulates the production of stomach juice. It detoxifies the body, slows down the ageing of skin, and supports regeneration of the epidermis. Consumption of napa cabbage sprouts improves sight and the functioning of various body parts, including bones, the nervous system, and the digestive system. This tasty young vegetable supports the immune system and helps it fight infections. Napa cabbage sprouts help eliminate anaemia and strengthen the heart.

 

Start the culture with soaking the seeds for six to fourteen hours in luke-warm, previously boiled water. Transfer them to a container of your choice - a jar, a tray lined with cellulose-tissue, or a special sprouter. Place it in a warm spot that is not directly exposed to sunlight. Rinse the seeds with water regularly. After the sprouts are a few centimetres long, they can be harvested. You can store them in a fridge for a short time.

 

One package contains 15 grams of sprouting seeds. Plant information and a short growing guide can be found at the back side of the package.