Organic Black Tuscany Kale Seed for Sprouting

How to sprout black kale seeds:

• 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.
• Black kale seeds can also be sown as a microgreen.

How to grow Black Tuscany Kale microgreens from seed:

• Sprinkle the Black Tuscany Kale seeds over a tray of compost and press down gently.
• Cover with a fine layer of compost.
• It is advisable to use a micro biologically tested compost such as Klasmann Peat Free Seed Compost to ensure there is no pathogens present.
• Keep the compost moist – be careful not to over water though!
• Should be ready in about 10-15 days.

How to use Black Kale Sprouts in the Kitchen and your cooking

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!

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  nutrionally.

Nutritional values and benefits of Black Kale Sprouts:

• 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.