Sprouts
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- The Difference: Microgreens & Sprouts
Dreer's Garden Calendar 1889 The differences can already be seen in the cultivation. Sprouts are seedlings that can be grown completely without soil or daylight. Microgreens, on the other hand, require soil to grow. Both variants are one and the same plant , only the harvest age is very different. Sprouts are around 3-8 days old and microgreens are around 8-20 days old when harvested. Of course, it is not possible to give an exact number of days until harvest. But this might be helpful as a guide.
Sprouts are grown on a water-based basis and do not require any soil or other substrate. Microgreens are grown in soil. After about eight to 10 days, some fertilizer should be added to the irrigation water. Too much fertilizer is unfavorable for growth in the first few days. Here too, of course, the individual plants always differ slightly. Microgreens can also be grown on substrate: e.g. hemp or coconut fiber.
Here you will find a list of sprouts and microgreens and which ones go together in hydroponics:
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! Notes on cultivation
If you grow seedlings yourself, special attention must be paid to the hygiene of germination devices, germination aids and the surrounding area.
Even if the seeds are not watered enough, a high level of germs can build up and lead to mold. If the seeds are infected with mold, they must be completely removed. The germination device and all infected utensils must be thoroughly disinfected.
Most beans contain the toxic protein Phasin , which is only destroyed by cooking or other types of heat. Therefore, these beans and their freshly sprouted sprouts must not be eaten raw. This also applies to sprouts grown from soybeans or peas, for example. These sprouts must therefore be heated for 10 – 15 minutes before consumption. Likewise, with potatoes and tomatoes, the toxic Solanine must be taken into account in the subsequent processing process.
The toxin Solanine cannot be neutralized by heating!
In the USA, sprouts are considered dangerous foods
Due to the aforementioned dangers, sprouts are considered particularly dangerous as food in the USA and other English-speaking countries.
The authorities there call susceptible foods TCS foods, where TCS stands for time/temperature-control-for-safety. If a food is labeled as TCS food, it may only be exposed to unfavorable (warm) temperatures for a very short period of time. Constant refrigeration of this category of food is very important. Otherwise, harmful germs will multiply. These regulations apply to various products, such as meat, dairy products, etc. and of course sprouts.
Sprouts as a trigger for EHEC epidemics
Despite its healthy ingredients, foods as nutritious as sprouts can, in rare cases, cause dangerous illnesses or even epidemics.
EHEC is a diarrheal disease caused by a variant of the Escherichia coli bacteria. These intestinal bacteria often trigger bloody diarrhea and, in severe cases, lead to kidney failure. Some of those affected may die from this kidney failure, called HUS.
Brussels is planning new regulations
The EU wants to regulate the regulations for producers of sprouts and their seeds more strictly. Not only hygiene during breeding should be improved, but also export and processing.
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! Small sprouts - big dangers?
Small sprouts - big dangers?
No, sprouts are not dangerous. However, there are a few pointers you should follow. On the one hand, be careful with bean sprouts. On the other hand, just like with microgreens, nightshade plants should not be grown because their leaves are poisonous.
The soy myth
Behind the fresh bean sprouts from the jar there is actually a completely different sprout, namely mung beans. This misconception is based on the fact that real bean sprouts are poisonous when raw. The sprouts of the soybean must be heated, cooked, boiled or fermented after harvesting so that they can be safely consumed. This is especially important if you want to grow bean sprouts.
As in some other plants and foods, the most important factors are the lectins and solanines, which are found in peanuts and wheat, among other things. These lectins are contained in large quantities in bean sprouts and make them inedible when raw.
Nightshade plants
Just as with microgreens, it also applies to the cultivation of sprouts that nightshade plants may not be grown. They contain the poisonous solanine, especially in their leaves, and are therefore inedible. The nightshade plants include potatoes, tomatoes, peppers and eggplants.
Notes on the use and hygienic processing of the sprouts Every cultivation of plants secretly carries the risk of the proliferation of microorganisms that may be harmful. Since aquaponics and hydroponics systems produce food that is ultimately consumed by people, every company is obliged to treat and process the plants hygienically. This is particularly important for fresh foods. In contrast to preserved foods, the focus is on freshness and taste when it comes to vegetables and fruits.
Sprouts play a special role in the area of hygiene. They are best grown in humid environments at warm temperatures. There are also many seeds in the growing container. This impairs continuous air circulation. It is therefore essential that the sieves and containers are regularly turned and moved to allow adequate ventilation of all seed surfaces. During germination, many metabolic processes take place in the seedling. Among other things, complex, multi-membered carbohydrates such as starch are converted into simple, short-membered sugars that can be quickly metabolized, especially by bacteria.
In an extensive study on the microbiological and molecular biological examination of the sprouts, the Lower Saxony State Office for Consumer Protection and Food Safety ( LAVES ) found that individual of the 80 samples examined inevitably had an increased number of pathogens. Even though the values of most of these abnormal samples were below the limits, as a producer you can never be thorough enough.
The important bacteria at a glance:
Salmonella (Salmonella)
Salmonella are bacteria from the enterobacteria (bacilli) family and are ingested and spread indirectly through food. Salmonella is no stranger to the food industry.Listeria
Listeria is a bacteria that is spread primarily through unpasteurized foods, including soft-aged cheeses such as Camembert or blue cheese.Escherichia coli
Escheria bacteria are a genus of bacilli and are transmitted both through contaminated food and water. It is found in meat products and some raw plant products, including sprouts.Recommendations for growing and processing the sprouts
- Adequate ventilation of the seeds
An effective measure for reducing bacteria and their reproduction on the seeds is sufficient air circulation. This also includes moving and turning the seed containers after each soak in the water. This can ensure that all of the water evaporates and prevents moisture from building up.
- Adequate washing after harvest
The sprouts should be washed extensively with fresh, cold water immediately after harvesting. The sprouts then have to be dried again before they are packaged. The European Commission has set limits for packaged sprouts that must not be exceeded during the shelf life.
In this regard, you can find Regulation (EC) No. 2073/2005 here: https://eur-lex.europa.eu/legal-content/DE/TXT/PDF/?uri=CELEX:32005R2073&from=DE
- Combination with Purified Water
Both the fresh seeds and the harvested sprouts can be washed with purified water, effectively combating bacteria and other germs. For example, chlorine dioxide is used, which is mixed with fresh water according to the manufacturer's instructions. Fresh sprouts can be cleaned for 3 to 5 minutes, then washed again with clear fresh water and then packaged.
- Obtaining pre-washed seeds
The seeds used for sprouts are agricultural products and therefore inherently have a certain level of germ contamination. Make sure that the seeds are ideally pre-washed by the producer so that fewer bacteria are transferred into your system. Otherwise, you can also wash the seeds with chlorine dioxide treated water before using them for cultivation. Verified control of sprouts
Since the cultivation of sprouts and other vegetables or fruits involves fresh food, in the commercial sector not only the food products themselves are checked, but also the condition of your business and the conditions under which work is carried out on site. The regular inspections are largely unannounced and are carried out by regional food authorities such as the district administration authorities. This is common practice. The wide-ranging controls ensure that the production and processing process runs properly. Although these checks ensure that the products can be consumed by consumers without worry, it is also advantageous to also carry out independent checks. If you regularly have your products tested by food laboratories, you can not only advertise the positive results and stand out from the crowd, but also control your own processing process and, under certain circumstances, improve individual sections or correct defects before they are discovered can be. A healthy and routine process in every processing step ensures that your production is stable and continuous. This means that every control, whether independent or not, ultimately benefits you and your products.
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- Adequate ventilation of the seeds
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Adzuki bean (Sprouts)
Adzuki Bean
Facts The taste Mild, nutty, like kidney beans Germination 12 days Growth until harvest 2 - 4 days Nitrogen requirements low - weak eater pH range 5.8 - 7.5 matching plants Ec - area 1.2 - 2.0 suitable fish Size up to 2 cm 
Cultivation Soaking the seeds soak for 8 to 12 hours Growth medium - Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes availableLight not necessary, dark germs Germination temperature 21°C irrigation - Flood and drain 2 to 3 times a day, spray superficially with water spray in the morning and evening if seeds are dry
Preferred system Ebb - flood systems Nutritional values per 100g Calories 350 kcal Carbohydrates 63g Potassium 980 mg Vitamin C 12 mg Fat 1g Proteins 23g Fibers 17 mg Sodium 15 mg Calcium 80 mg iIon 5.4 mg
Steps of cultivation
1. First wash the seeds briefly and then place them in clear, cool water
2. Soak for 8 to 12 hours
3. After soaking, transfer the seeds to the sprouting container of your choice
4. The sprouts must be soaked with water 2 to 3 times every day and then turned so that air can circulate
5. The seeds sprout after 2 days and are ready to harvest after a maximum of 4 days
6. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
Image: https://commons.wikimedia.org/wiki/File:1876Germination_of_Adzuki_bean_10.jpg
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Alfalfa (Sprouts)
Alfalfa
Facts The taste Mild, nutty, light, fresh Germination 2 days Growth until harvest 6 days Nitrogen requirements low - weak eater pH range 6.5 - 7.5 matching plants Ec - area 1.2 - 2.4 suitable fish Size up to 7.5 cm 
Cultivation Soaking the seeds For 8 hours Growth medium - Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes availableLight Indirect light from the third day Germination temperature 21°C irrigation - Flood and drain 2 to 3 times a day, spray surface with water spray in the morning and evening if dry Preferred system Ebb - flood systems Nutritional values per 100g Calories 29 kcal Carbohydrates 3.8g Proteins 4g Fibers 2.5g Vitamin C 8 mg Potassium 80 mg Sodium 6 mg Calcium 32 mg Iron 1 mg Fat 0.7g Steps of cultivation
1. First wash the seeds briefly and then place them in clear, cool water
2. Soak for 8 hours
3. After soaking, transfer the seeds to the sprouting container of your choice
4. The sprouts must be soaked with water 2 to 3 times every day and then turned so that air can circulate
5. The seeds sprout after 3 days and are ready to harvest after a maximum of 6 days
6. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
Image: https://commons.wikimedia.org/wiki/File:Sprouted_Alfalfa.jpg
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Almonds (Sprouts)
Almonds
Facts The taste Bitter, nutty, slightly spicy germination 1 to 2 days Growth until harvest 3 days Nitrogen requirements moderate - moderate eater pH range 6.5 - 8.0 suitable plants Ec - area 1.2 - 1.8 suitable fish Size 3cm 
Cultivation Soaking the seeds for 4 to 12 hours Growth medium - Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes availableLight passive light Germination temperature 21°C irrigation - Flood and drain twice a day - spray surface with water sprayer in the morning and evening if dry
Preferred system Ebb - flood systems Nutritional values per 100g Calories 579 kcal Carbohydrates 21.6g Proteins 21.2g Fibers 12.5g Vitamin C 0 mg Sodium 1 mg Potassium 733 mg Calcium 269 mg Iron 3.7 mg Fat 49.9g Steps of cultivation
1. First wash the seeds briefly and then place them in clear, cool water
2. Soak for 4 to 12 hours
3. Then transfer the seeds to the sprouting container of your choice
4. The sprouts must be soaked with water twice every day and then turned so that air can circulate
5. After 1 to 2 days the seeds will sprout and after 3 days they will be ready to harvest
6. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
Image: https://commons.wikimedia.org
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Amaranth (Sprouts)
Amaranth
Facts The taste Mild, sweet, similar to mustard Germination 2 days Growth until harvest 4 days Nitrogen requirements moderate - moderate eater pH range 5.5 - 7.0 suitable plants Ec - area 0.8 - 1.6 suitable fish Size up to 7 cm 
Cultivation Soaking the seeds for 30 minutes Growth medium - Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes availableLight indirect light from the second day Germination temperature 21°C irrigation - Flood and drain 2 to 3 times a day, spray superficially with water spray in the morning and evening if seeds are dry
Preferred system Ebb - flood systems Nutritional values per 100g Calories 371 kcal carbohydrates 65g potassium 508 mg vitamin C 4.2 mg Fat 7g Proteins 13g fibers 6.7 mg sodium 4 mg Calcium 159 mg iron 7.6 mg
Steps of cultivation
1. First wash the seeds briefly and then place them in clear, cool water
2. Soak for 30 minutes
3. After soaking, transfer the seeds to the sprouting container of your choice
4. The sprouts must be soaked with water 2 to 3 times every day and then turned so that air can circulate
5. The seeds are ready to harvest after a maximum of 4 days
6. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
Image: https://www.pexels.com/de-de/foto/hand-mahlzeit-schussel-sprossen-11579272/
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Asparagus (Sprouts)
Asparagus
Facts The taste Mild, light like asparagus Germination 2 to 5 days Growth until harvest 9 days Nitrogen requirements high - heavy feeder pH range 5.8 - 6.3 matching plants Ec - area 1.2 - 2.0 suitable fish Size up to 12 cm 
Cultivation Soaking the seeds For 8 hours Growth medium - Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes availableLight Indirect light from the second day Germination temperature 21°C irrigation - Flood and drain 2 to 3 times a day, spray surface with water spray in the morning and evening if dry Preferred system Ebb - flood systems Nutritional values per 100g Calories 16 kcal Carbohydrates 2.4g Proteins 1.6g Fibers 0.8g Vitamin C 11.8 mg Potassium 80 mg Sodium 283 mg Calcium 0.3 mg Iron 0.3 mg Fat 0g Steps of cultivation
1. First wash the seeds briefly and then place them in clear, cool water
2. Soak for 8 hours
3. After soaking, transfer the seeds to the sprouting container of your choice
4. The sprouts must be soaked with water 2 to 3 times every day and then turned so that air can circulate
5. The seeds sprout after 2 to 5 days and are ready to harvest after a maximum of 9 days
6. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
Image: https://www.flickr.com/photos/chiotsrun/8675370276
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Barley (Sprouts)
Barley
Facts The taste Mild, sweet Germination 12 days Growth until harvest 2 - 3 days Nitrogen requirements low - weak eater pH range 6.0 - 7.0 suitable plants Ec - area 1.2 - 1.6 suitable fish Size up to 3 cm 
Cultivation Soaking the seeds soak for 8 to 12 hours Growth medium - Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes availableLight not necessary, dark germs Germination temperature 21°C irrigation - Flood and drain 2 to 3 times a day, spray superficially with water spray in the morning and evening if seeds are dry
Preferred system Ebb - flood systems Nutritional values per 100g Calories 352 kcal Carbohydrates 77g Potassium 280 mg Vitamin C 0 mg Fat 1.2g Proteins 9g Fibers 15 mg Sodium 15 mg Calcium 29 mg Iron 2.5 mg
Steps of cultivation
1. First wash the seeds briefly and then place them in clear, cool water
2. Soak for 8 to 12 hours
3. After soaking, transfer the seeds to the sprouting container of your choice
4. The sprouts must be soaked with water 2 to 3 times every day and then turned so that air can circulate
5. After 2 to 3 days, the seeds will sprout and are ready to harvest
6. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
Image: https://commons.wikimedia.org/wiki/File:Gr%C3%BCnmalz.jpg
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Basil (Sprouts)
Basil
Facts The taste mild basil taste Germination 1 to 2 days Growth until harvest 4 to 6 days Nitrogen requirements high - heavy feeder pH range 5.5 - 6.0 suitable plants Ec - area 1.0 - 1.6 suitable fish Size up to 4 cm 
Cultivation Soaking the seeds not necessary Growth medium - Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes availableLight not necessary Germination temperature 23°C Irrigation - Flood and drain 2 to 3 times a day, spray surface with water spray in the morning and evening if dry Preferred system Ebb - flood systems Nutritional values per 100g Calories 23 kcal Carbohydrates 2.65g Proteins 3.2g Fibers 1.6g Vitamin C 18 mg Sodium 4 mg Potassium 295 mg Calcium 177 mg Iron 3.2 mg Fat 0.6g Steps of cultivation
1. Wash seeds briefly first
2. After washing, transfer the seeds to the sprouting container of your choice
3. The sprouts must be soaked with water 2 to 3 times every day and then turned so that air can circulate
4. They are ready to harvest after a maximum of 6 days
5. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
Image: www.flickr.com/photos/30478819@N08/51037366723
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Black lentils (Sprouts)
Black lenses
Facts The taste Intense, nutty, milder than red lentils Germination 1 to 2 days Growth until harvest 2 to 4 days Nitrogen requirements low - weak eater pH range 6.0 - 7.0 suitable plants Ec - area 1.2 - 2.4 suitable fish Size up to 6.3 cm 
Cultivation Soaking the seeds For 8 to 12 hours Growth medium - Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes availableLight not necessary, dark germs Germination temperature 18°C - 20°C Irrigation - Flood and drain 2 to 3 times a day, spray surface with water spray in the morning and evening if dry Preferred system Ebb - flood systems Nutritional values per 100g Calories 106 kcal Carbohydrates 22g Proteins 9g Magnesium 37 mg Vitamin C 16.5 mg Potassium 322 mg Sodium 11 mg Calcium 25 mg Iron 3.2 mg Fat 0.6g Steps of cultivation
1. First wash the seeds briefly and then place them in clear, cool water
2. Soak for 8 to 12 hours
3. After soaking, transfer the seeds to the sprouting container of your choice
4. The sprouts must be soaked with water 2 to 3 times every day and then turned so that air can circulate
5. They are ready to harvest after 2 to a maximum of 4 days
6. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
Picture: https://commons.wikimedia.org/wiki
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Borage (Sprouts)
Borage
Facts The taste light cucumber flavor germination 1 to 3 days Growth until harvest 5 to 10 days Nitrogen requirements low - weak eater pH range 5.5 - 6.0 suitable plants Ec - area 1.4 - 2.2 suitable fish Size up to 5 cm 
Cultivation Soaking the seeds for 12 hours Growth medium - Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes availableLight indirect light Germination temperature 21°C Irrigation - Flood and drain 2 to 3 times a day, spray surface with water spray in the morning and evening if dry Preferred system Ebb - flood systems Nutritional values per 100g Calories 21 kcal Carbohydrates 3.1g Proteins 1.8g Fibers 0g Vitamin C 35 mg Sodium 80 mg Potassium 470 mg Calcium 93 mg Iron 3.3 mg Fat 0.7g Steps of cultivation
1. First wash the seeds briefly and then place them in clear, cool water
2. Soak for 12 hours
3. After soaking, transfer the seeds to the sprouting container of your choice
4. The sprouts must be soaked with water 2 to 3 times every day for 20 minutes and then turned so that the air can circulate
5. After 5 to 10 days they are ready to harvest as desired
6. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
Image: https://commons.wikimedia.org
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Broccoli (Sprouts)
Broccoli
Facts The taste Spicy, piquant, light cabbage taste Germination 2 days Growth until harvest 6 days Nitrogen requirements high - heavy feeder pH range 6.0 - 6.5 matching plants Ec - area 2.8 - 3.5 suitable fish Size up to 7.6 cm 
Cultivation Soaking the seeds For 12 hours Growth medium - Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes availableLight indirect light from the third day Germination temperature 21°C Irrigation - Flood and drain 2 to 3 times a day, spray surface with water spray in the morning and evening if dry Preferred system Ebb - flood systems Nutritional values per 100g Calories 36 kcal Carbohydrates 3.6g Proteins 3.6g Fibers 3.6g Vitamin C 8 mg Potassium 80 mg Sodium 6 mg Calcium 107 mg Iron 1.4 mg Fat 0g Steps of cultivation
1. First wash the seeds briefly and then place them in clear, cool water
2. Soak for 12 hours
3. After soaking, transfer the seeds to the sprouting container of your choice
4. The sprouts must be soaked with water 2 to 3 times every day and then turned so that air can circulate
5. The seeds sprout after 3 days and are ready to harvest after a maximum of 6 days
6. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
Picture: https://commons.wikimedia.org/wiki
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Brown rice (Sprouts)
Brown rice
Facts The taste Mild, nutty Germination 1 to 2 days Growth until harvest 2 to 4 days Nitrogen requirements moderate - moderate eater pH range 6.0 - 7.0 suitable plants Ec - area 1.2 - 1.8 suitable fish Size up to 2 cm 
Cultivation Soaking the seeds for 4 to 24 hours Growth medium - Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes availableLight indirect light Germination temperature 21°C Irrigation - Flood and drain twice a day - spray surface with water sprayer in the morning and evening if dry
Preferred system Ebb - flood systems Nutritional values per 100g Calories 123 kcal Carbohydrates 25.6g Proteins 2.7g Fibers 1.6g Vitamin C 0 mg Sodium 4 mg Potassium 86 mg Calcium 3 mg Iron 0.6 mg Fat 1g Steps of cultivation
1. First wash the seeds briefly and then place them in clear, cool water
2. Soak for 4 to 24 hours
3. After soaking, transfer the seeds to the sprouting container of your choice
4. The sprouts must be soaked with water twice every day and then turned so that air can circulate
5. They are ready to harvest after a maximum of 4 days
6. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
Image: https://www.flickr.com
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Carrots (Sprouts)
Carrots
Facts The taste Intense like garlic and onions Germination 1 to 2 days Growth until harvest 3 to 4 days Nitrogen requirements moderate - moderate eater pH range 6.0 - 6.5 matching plants Ec - area 1.4 - 1.9 suitable fish Size up to 7 cm 
Cultivation Soaking the seeds for 8 hours Growth medium - Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes availableLight indirect light from the third day Germination temperature 21°C irrigation - Flood and drain 2 to 3 times a day, spray surface with water spray in the morning and evening if dry Preferred system Ebb - flood systems Nutritional values per 100g Calories 41 kcal Carbohydrates 0.3g Proteins 0.9g Fibers 2.8g Vitamin C 5.9 mg Sodium 69 mg Potassium 320 mg Calcium 33 mg Iron 1 mg Fat 0.2g Steps of cultivation
1. First wash the seeds briefly and then place them in clear, cool water
2. Soak for 8 hours
3. After soaking, transfer the seeds to the sprouting container of your choice
4. The sprouts must be soaked with water 2 to 3 times every day and then turned so that air can circulate
5. After 3 to 4 days they are ready to harvest
6. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
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Chia (Sprouts)
Chia
Facts The taste Bitter, nutty, slightly spicy Germination 1 to 2 days Growth until harvest 3 days Nitrogen requirements low - weak eater pH range 6.0 - 7.5 matching plants Ec - area 1.2 - 2.0 suitable fish Size up to 5 cm 
Cultivation Soaking the seeds not necessary Growth medium - Stainless steel sprout sieve - Sprouts made of glass or plastic
- Trays, perforated, different sizes availableLight passive light Germination temperature 21°C Irrigation - Flood and drain 2 to 3 times a day, spray surface with water spray in the morning and evening if dry Preferred system Ebb - flood systems Nutritional values per 100g Calories 486 kcal Carbohydrates 42.1g Proteins 16.5g Fibers 34.4g Vitamin C 1.6 mg Sodium 16 mg Potassium 407 mg Calcium 631 mg Iron 7.7 mg Fat 3.3g Steps of cultivation
1. Wash seeds briefly first
2. Then transfer the seeds to the sprouting container of your choice
3. The sprouts must be soaked in water 2 to 3 times every day and then turned so that air can circulate
4. After 1 to 2 days the seeds will sprout and after 3 days they will be ready to harvest
5. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
Image: https://www.flickr.com/photos/30478819@N08/49176183746
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Chickpea (Sprouts)
Chick-pea
Facts The taste Mild, nutty, light, fresh Germination 2 days Growth until harvest 2 to 4 days Nitrogen requirements high - heavy feeder pH range 6.0 - 7.0 suitable plants Ec - area 0.8 - 1.8 suitable fish Size up to 3 cm 
Cultivation Soaking the seeds For 8 to 12 hours Growth medium - Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes availableLight not necessary, dark germs Germination temperature 21°C irrigation - Flood and drain 2 to 3 times a day, spray surface with water spray in the morning and evening if dry Preferred system Ebb - flood systems Nutritional values per 100g Calories 85 kcal Carbohydrates 15g Proteins 4.6g Fibers 4.6g Vitamin C 0.9 mg Potassium 80 mg Sodium 108 mg Calcium 0 mg Iron 0.8 mg Fat 0.8g Steps of cultivation
1. First wash the seeds briefly and then place them in clear, cool water
2. Soak for 8 to 12 hours
3. After soaking, transfer the seeds to the sprouting container of your choice
4. The sprouts must be soaked with water 2 to 3 times every day and then turned so that air can circulate
5. They are ready to harvest after a maximum of 4 days
6. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
picture:https://i0.hippopx.com
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Chicory (Sprouts)
Chicory
Facts The taste slightly tart and nutty Germination 2 to 3 days Growth until harvest 6 to 18 days Nitrogen requirements moderate - moderate eater pH range 5.5 - 6.5 matching plants Ec - area 1.5 - 2.0 suitable fish Size up to 5 cm 
Cultivation Soaking the seeds not necessary Growth medium - Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes availableLight indirect light from the second day Germination temperature 20°C Irrigation - Flood and drain 2 to 3 times a day, spray surface with water spray in the morning and evening if dry Preferred system Ebb - flood systems Nutritional values per 100g Calories 23 kcal Carbohydrates 4.7g Proteins 1.7g Fibers 4g Vitamin C 24 mg Sodium 45 mg Potassium 420 mg Calcium 100 mg Iron 0.9 mg Fat 0.3g Steps of cultivation
1. Wash seeds briefly first
2. Dab the seeds and transfer them to the sprouting container of your choice
3. The sprouts must be soaked in water 2 to 3 times every day and then turned so that air can circulate
4. The seeds are ready to harvest after a maximum of 18 days
5. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
Image: https://www.flickr.com/photos/adactio/6060010062
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ID: 442
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Clover (Sprouts)
Clover
Facts The taste Mild, nutty, sweet, fresh Germination 2 to 3 days Growth until harvest 6 days Nitrogen requirements low - weak eater pH range 6.2 - 6.5 matching plants Ec - area 1.2 - 2.4 suitable fish Size up to 5 cm 
Cultivation Soaking the seeds For 8 to 12 hours Growth medium - Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes availableLight Exposure from the third day Germination temperature 21°C irrigation - Flood and drain 2 to 3 times a day, spray surface with water spray in the morning and evening if dry Preferred system Ebb - flood systems Nutritional values per 100g Calories 29 kcal Carbohydrates 3.5g Proteins 3.5g Fibers 2.4g Vitamin C 7.1 mg Potassium 80 mg Sodium 6 mg Calcium 24 mg Iron 0.9 mg Fat 0.6g Steps of cultivation
1. First wash the seeds briefly and then place them in clear, cool water
2. Soak for 8 to 12 hours
3. After soaking, transfer the seeds to the sprouting container of your choice
4. The sprouts must be soaked with water 2 to 3 times every day and then turned so that air can circulate
5. After 3 days the seeds will sprout and from now on they need to be exposed to light for at least 8 hours every day. They are ready to harvest after a maximum of 6 days
6. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
Image: https://www.flickr.com/photos/notahipster/4333087146
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ID: 458
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Coriander (Sprouts)
Coriander
Facts The taste Spicy, lemony, peppery Germination 1 to 3 days Growth until harvest 6 days Nitrogen requirements high - heavy feeder pH range 5.8 - 6.4 matching plants Ec - area 1.2 - 1.8 suitable fish Size up to 4 cm 
Cultivation Soaking the seeds for 30 minutes, optional Growth medium - Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes availableLight not necessary Germination temperature 21°C Irrigation - Flood and drain 2 to 3 times a day, spray surface with water spray in the morning and evening if dry Preferred system Ebb - flood systems Nutritional values per 100g Calories 298 kcal Carbohydrates 55g Proteins 12.4g Fibers 41.9g Vitamin C 21 mg Sodium 35 mg Potassium 1267 mg Calcium 709 mg Iron 16.3 mg Fat 17.8g Steps of cultivation
1. First wash the seeds briefly and then place them in clear, cool water
2. Soak for 30 minutes
3. After soaking, transfer the seeds to the sprouting container of your choice
4. The sprouts must be soaked with water 2 to 3 times every day for 20 minutes and then turned so that air can circulate
5. After 6 days the sprouts are ready to harvest
6. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
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