Sprouting seeds - Spinach (Spinacia) will appeal even to those who do not like the characteristic taste of this vegetable. If you are not able to swallow spinach despite its high nutritional value, choose tender, crunchy sprouts. You may add them to salads and use as a healthy addition to sandwiches. Spinach sprouts supply the body with large amounts of easily assimilated iron, B vitamins (particularly the folic acid, that is essential for pregnant women) and vitamin C, that build our resistance. Regularly eaten sprouts help maintain proper blood pressure, improve metabolism and fat burning, fight anemia and show anti-cancer effects.

Spinach seeds are intended for cultivation in one-story sprouter or in a jar. Before placing the seeds in the container you need to soak them in a bowl with boiled, luke-warm water for twenty four hours. After that, drain the seeds and place it into a clean container. Seeds need to be rinsed with boiled, luke-warm water at leat two times daily, even after sprouting. Growing sprouts in a sprouter is easy and quick - the containers available on the market enable easy removal of excess rinsing water and protect the sprouting stems from drying. If you decide to grow sprouts in a jar, you need to take care of that seeds are not covered with water. We recommend to place the sprout culutre in a bright, not directly exposed to sunlight place that is not too warm (away from radiators). You will harvest consumption ready sprouts within 3 - 4 days after the start of cultivation.

One package contains 5 g of spinach sprouting seeds. Sprout production guide and the sow-by date have been printed on the back side of the package.

• Weight: 5 g
• Use: direct, raw consumption
• Harvest time: 3 - 4 days after the sow
• Growth form: sprouts
• Site: indoors, in containers - well lit without direct exposure to sun