Organic broccoli seeds 1 kg
Sprouting seeds for
growing sprouts.
We had wanted to include broccoli seeds in our range for some time. But it was only by chance that we found a suitable supplier. This was more difficult than we thought, as there are very few importers in Germany and even fewer farmers who grow them themselves.
Broccoli originally comes from Asia Minor and was only known in Italy within Europe. In the 16th century, it was introduced to France and England, and finally to America under Jefferson. The main area where broccoli is grown is Italy. Broccoli is rich in minerals such as iron, sodium, calcium, zinc etc. and ascorbic acid. Broccoli also has a high sulforaphane content. Sulforaphane is an indirect antioxidant, i.e. it does not fight free radicals directly, but activates enzymes in the body to fight them. You can read more about the effects of sulforaphane here.
Taste and use of broccoli seeds in the kitchen
Broccoli seeds have a slight spiciness and are therefore ideal for seasoning salads, dressings or sauces. We use the seeds to season our sandwiches. Ideally, the sprouts should be ground before use. This way, the seeds are broken down and can be optimally processed by the body. However, it is also possible to soak and/or sprout the seeds. The sprouts are ideal for garnishing dishes.
Instructions for sprouting
1. do not germinate above 20°C! Even if the instructions mention 22-27 °C.
2. soak in plenty of water (15 °C) and leave to stand for two hours.
3. pour the seeds through a sieve. Then place in a shallow container such as a bowl or soup plate.
4 Place in the shade, never on a windowsill in the sun.
5 After 24 hours, water again for two hours.
6 Repeat steps 3 and 4. The first small sprouts should now appear.
7 Germinate until the sprouts have reached the desired size.
Do not water any more. Rinse (drain well) or spray with water is sufficient.
Country of origin: Italy
Variety: Raab / Brassica rapa cymosa
Gluten-free bread mixes
