Vegetable sprouts present high nutritional value and beneficial effects on our bodies. They constitute an important source of vitamins and minerals in winter. Additionally they supply fibre, proteins and omega-3 fatty acids. You should eat them raw, right after the harvest when they provide the most value. Since the sprouts rapidly loose their properties after the harvest, we recommend to eat self-grown sprouts from home culture.

"Red Purple" radish sprouts have white-red stems and red leaves that look great in salads and sandwiches. Their savoury, spicy-nutty taste adds flavour to many dietetic snacks. Radish seeds have the highest vitamin C content from all sprouts and contain high amounts of iron and phosphorus. They are also a reliable source of kalium, magnesium, iodine and sulphur. Regular consumption of sprouts supports the immune system, speeds up metabolism and improves functioning of the thyroid gland. They are recommended in upper respiratory tract infections, flu and colds. They show expectorant, diuretic and antiseptic effects, too. Apart from that they positively affect functioning of the heart and brain, as well as protect us from many diseases and rejuvenate the body. Growing sprouts at home is easy. They are consumption-ready after 3 to 7 days after the sowing. You may grow them in special containers (called sprouters), in jars or the traditional way, like bittercress - on cotton floss. Sprouts should be cultivated in light interiors that are not directly exposed to sun. You should maintain proper humidity level, fresh air and temperature in range of 18 - 22°C during the whole cultivation time. Seeds may be sown all year long, every couple of days, to maintain the steady supply of fresh sprouts.

Package contains 10 g of "Red Purple" radish sprouting seeds, as well as the sow-by date and growing instructions.

• Weight: 10 g
• Use: direct, raw consumption
• Harvest time: 3 - 7 days after the sow
• Site: indoors - bright, without direct exposure to sunlight