Leek
| Facts |
| The taste |
mild, sweet, slightly onion-like |
| Germination |
2 to 4 days |
| Growth until harvest |
10 to 15 days |
| Nitrogen requirements |
moderate - moderate eater |
| pH range |
6.5 - 7.0 |
| Ec - area |
1.4 - 1.8 |
| Size |
up to 3 cm |
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| 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 available |
| Light |
indirect light from the fifth 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 |
61 kcal |
| Carbohydrates |
14.2g |
| Proteins |
1.5g |
| Fibers |
1.8g |
| Vitamin C |
12 mg |
| Sodium |
20 mg |
| Potassium |
180 mg |
| Calcium |
59 mg |
| Iron |
2.1 mg |
| Fat |
0.3g |
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Steps of cultivation
1. First wash the seeds briefly and then soak them in clear, cold water for 8 to 12 hours
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. After 10 to a maximum of 15 the sprouts are ready to harvest
5. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
Image: //www.flickr.com/photos/30478819@N08/48774716731
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