Komatsuna (Sprouts)

Facts about Komatsuna

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

3.9 g

Proteins

2.2 g

Fibers

2.8 g

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

Image: //www.flickr.com/photos

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