Sprouted Seeds - Japanese Radish

Sprouted Seeds - Japanese Radish

Latin name: Raphanus sativus

Japanese radish is a fast-growing and spicy sprout with a fresh, slightly peppery flavor. It is rich in vitamins, minerals and enzymes that promote digestion. Perfect for salads, sandwiches, Asian dishes and as a tasty topping.

Cultivation information:

• Packaging: 15 g seeds
• Soaking: 6–8 hours
• Germination time: 4–6 days
• Rinsing: 2–3 times daily
• Temperature: 18–22°C
• Location: Dark for the first few days, then light to develop chlorophyll

This is how you sprout:

1. Rinse the seeds thoroughly and soak them in cold water for 6–8 hours.
2. Pour off the water and rinse the seeds. Place them in a germination jar or tray.
3. Rinse 2–3 times daily and let the water drain well.
4. After 4–6 days, the sprouts are ready to eat.

Use: Perfect in salads, sushi, Asian dishes, sandwiches and as a garnish.

Japanese radish is an easy-to-grow, fast-growing variety that provides a spicy and refreshing flavor. Store the sprouts in the refrigerator and eat them fresh for the best flavor and nutrition.

Latin name: Raphanus sativus

Japanese radish is a fast-growing and spicy sprout with a fresh, slightly peppery flavor. It is rich in vitamins, minerals and enzymes that promote digestion. Perfect for salads, sandwiches, Asian dishes and as a tasty topping.

Cultivation information:

• Packaging: 15 g seeds
• Soaking: 6–8 hours
• Germination time: 4–6 days
• Rinsing: 2–3 times daily
• Temperature: 18–22°C
• Location: Dark for the first few days, then light to develop chlorophyll

This is how you sprout:

1. Rinse the seeds thoroughly and soak them in cold water for 6–8 hours.
2. Pour off the water and rinse the seeds. Place them in a germination jar or tray.
3. Rinse 2–3 times daily and let the water drain well.
4. After 4–6 days, the sprouts are ready to eat.

Uses: Perfect in salads, sushi, Asian dishes, sandwiches and as a garnish.

Japanese radish is an easy-to-grow, fast-growing variety that provides a spicy and refreshing flavor. Store the sprouts in the refrigerator and eat them fresh for the best flavor and nutrition.