Black Tuscany Kale for Sprouting & Microgreens Organic

Organic Black Tuscany Kale Seed for Sprouting

Black kale, like all sprouts, are a great addition to any salad, sandwich or stir fry. It has a mild and sweet flavour so will not overpower anything you add it to, but will only add an extra dimension visually, texturally and  nutritionally.

Microgreen Instructions:

Growing Time: 10 - 15 Days

Ideal Temperature: 20°C

Seeding Rate: 30 - 40 g per microgreen tray or 7 - 10g per small seed tray

Pre Soak: No

How To Grow:

• Fill a tray with compost. Firm into tray and moisten the soil.
• It is advisable to use a micro biologically tested compost such as Klasmann Peat Free Seed Compost to ensure there are no pathogens present.
• Sprinkle the seeds over compost and press down gently. You can cover with a fine layer of compost but it is not necessary.
• Spray the seeds with water.
• Cover seeds with another tray to keep in darkness for 2-4 days or until germination occurs.
• Once seeds have germinated, remove cover and place in area with light.
• Keep the compost moist (but not soaking).
• Best kept at a steady temperature of about 20°C. You should see signs of germination after a few days.
• Should be ready in about 10-15 days.

Harvesting: When you are happy with your crop then cut your greens close to the bottom and gently rinse off any compost. If you feel they are getting too big they can all be harvested together and stored in a container in the fridge to keep fresh.

Sprouting Instructions:

• Rinse and soak the kale seeds in clean water for 5-6 hours.
• Drain and rinse the seeds and put them in your sprouting tray or jar.
• Rinse the seeds daily.
• Once the seeds begin to sprout ensure they are getting some light (preferably not direct sunlight) in order to encourage growth.
• The sprouts should be ready for eating within four days.
• Once the seeds have sprouted sufficiently it is a good idea to drain the sprouts well and try to get rid of any moisture on the surface of the sprout as this will give them a longer shelf (or fridge) life. Some of your sprouts may be more yellow in colour than green - this is because they will not all have gotten access to the same amount of light and thus will not have produced the same amount of chlorophyll (the stuff that makes the leaves go green) but they are just as delcious and nutritious so don't be tempted to discard them - embrace the mix of colours on your plate instead!

Nutrition & Health Benefits:

• Black kale sprouts contain vitamins A, B, C, E and K.
• Kale sprouts are rich in calcium.
• Source of iron, magnesium, phosphorus, potassium, zinc, carotene, chlorophyll, amino acids, trace elements and antioxidants
• Protein: 30-35%
• During sprouting, minerals, such as calcium and magnesium, bind to protein, making them more bioavailable. The content of vitamins and essential fatty acids also increase during the sprouting process.