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 |
| Ec - area |
2.8 - 3.5 |
| Size |
up to 7.6 cm |
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| Cultivation |
| Soaking the seeds |
For 12 hours |
| Growth medium |
- Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes available |
| Light |
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 |
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| 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 |
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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
Context:
ID: 440
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