Sprouting seeds Fresh Sprouts

Mucilaginous seeds

Mucilaginous sprout seedsMucilaginous seeds are known by that name because they produce gel around the seed once they are exposed to water. This gel protects the seed but makes the seeds the most difficult to grow into sprouts. But there are ways...
 

A sprouts group for the experienced

Seeds of this group developed a mucous-like gel when they come into contact with water. Because of this the seeds require special care with brief soaking, extra thorough rinse, good drainage and much ventilation.
 
It is the most challenging group to grow to cultivate. Especially in summer and in warm, humid weather. In return, they taste really good, and when you can grow mucilaginous seeds you can rightly call yourself "practiced sprout grower".

A chart of the mucilaginous seeds

In the following list you will find some of the mucilaginous seeds, that you can grow into tasty, leafy sprouts.
The complete chart is found in Fresh Sprouts - a guide to sprouting.
 
 

Mucilaginous seeds

English Name Latin name Soaking Time Level
Chia Salvia hispanica ¼ 4-12 ***
Cress

Lepidium sativum

¼ 4-7 ***
Radish Raphanus sativus radicula ¼ 4-7 ***


         
 

Informations in the sprout chart

English name The common English name of the variety. Always check that the name corresponds with the Latin name to avoid sprouting the wrong varieties.
Latin name The correct Latin name of each variety. Always check that you have the right variety according to the Latin name.
Soaking
Indicates how many hours the seeds need to soak in water before cultivation. ¼ = 20 minutes.
Time Indicates when each sprout variety has set leaves and is ready to be eaten. Do not eat the sprout before the first number of recommended days. This is to avoid any natural toxins in the sprouts.
Level Indicates how easy * or difficult *** the variety is to sprout.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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