Komatsuna  Facts  The taste  Mild, light like mustard   Germination  3 days  Growth until harvest  5 to 6 days  Nitrogen requirements  moderate - moderate eater  pH range  6.0 - 7.5   matching plants  Ec - area  1.5 - 2.0   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 available   Light  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 22 kcal   Carbohydrates 3.9g  Proteins 2.2g  Fibers   2.8g  Vitamin C 130 mg  Sodium 21 mg  Potassium 449 mg  Calcium 210 mg  Iron  1.5 mg  Fat 0.3g

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 for at least 20 minutes and then turned so that air can circulate

4. The seeds sprout after 3 days and 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

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