Borgmann Aquaponics Hydroponics
Facts about Mustard Cress
Cultivation
- Sprouts made of glass or plastic
- Trays, perforated, different sizes available
Nutritional values per 100g
Steps of cultivation
- First wash the seeds briefly and then place them in clear, cool water
- Soak for 6 to 12 hours
- After soaking, transfer the seeds to the sprouting container of your choice
- 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
- The seeds sprout after 3 days and are ready to harvest after a maximum of 6 days
- 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
In contrast to many other shoot types, the mustard cressa special cultivation procedure is necessary because their seeds belong to the so-called mucus-forming organisms. Upon contact with water, they produce a natural gel layer that can quickly clog the draining grid when grown in the classic sprouting glass. This leads to waterlogging and rot -. Therefore, growing on a cress sieve or similar mesh-bottomed vessel is the method of choice. After soaking for about 15 minutes and evenly spreading the swollen, slimy seeds on the sieve, they are covered for one to two days to promote germination. Once the roots have grown through the sieve and the plantlets have found support, it is important to rinse them thoroughly with lukewarm water twice a day and then drain well.This provides the necessary moisture while preventing rot.
Add Comment