Mustard cress
| Facts |
| The taste |
Mild, spicy, similar to washabi |
| Germination |
1 to 2 days |
| Growth until harvest |
3 to 6 days |
| Nitrogen requirements |
high - heavy feeder |
| pH range |
6.0 - 6.5 |
| Ec - area |
1.2 - 2.4 |
| Size |
up to 7 cm |
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| Cultivation |
| Soaking the seeds |
For 6 to 12 hours |
| Growth medium |
- Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes available |
| Light |
Indirect light from day one |
| 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 |
27 kcal |
| Carbohydrates |
4.7g |
| Proteins |
2.9g |
| Fibers |
3.2g |
| Vitamin C |
70 mg |
| Potassium |
384 mg |
| Sodium |
20 mg |
| Calcium |
115 mg |
| Iron |
1.6 mg |
| Fat |
0.4g |
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Steps of cultivation
1. First wash the seeds briefly and then place them in clear, cool water
2. Soak for 6 to 12 hours
3. After soaking, transfer the seeds to the sprouting container of your choice
4. The sprouts must be soaked in water 2 to 3 times every day for at least 20 minutes 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://i0.hippopx.com/photos/91/365/136/tomato-salad-yellow-sprouts-10b3da14915f5286bbefcb84a375f2e3.jpg
Context:
ID: 489
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