Characteristics of the plant Eating radish sprouts has a beneficial effect on the appearance of hair, complexion and nails, stimulates metabolism and strengthens immunity. Radish sprouts are rich in vitamins A, B1, B2, B3 (PP), B5, B6, C and folic acid. Sprouts are also rich in nutrients and minerals including iron, potassium, calcium, magnesium, phosphorus, zinc, copper, manganese and protein. Sprout sowing: Production of sprouts is easiest to carry out on the germ: rinse the seeds soak for 6-12 hours in warm, boiled water, and then evenly spread on the grid of the dishes for sprouts. Add water to the bottom level of the grid and take care of its systematic replenishment and replacement, while sprinkled seeds over the next few days. Sprouts can also be produced in a jar: rinsed seeds in a clean jar and poured for several hours with water. Then pour water, rinse the seeds, cover the jar with gauze, tie and set in a warm, sunlit place. Rinse the sprouts and pour water twice a day. After 5-6 days, the sprouts are ready for consumption. Attention after about 3 days of breeding on the roots appears white moss – these are the lateral roots (capers), they should not be confused with mold |
Date of sowing directly into the ground: | All year |