Seeds - we carry a range of seeds that are primarily targeted for Sprouting and Microgreens.
The difference between these 2 classifications is that Sprouts refer to eating the whole shoot i.e. leaf, stem and roots, traditionally grown in the glass jar with gauze over the top or a lid with holes in it, personally we find using 2 sizes of colander with covers by far the best method for sprouts. When we are talking about microgreens we are referring to seeds that are grown in a medium and you just cut the leaves, be it for 2 to 2 1/2 weeks and then you replant again or baby leaf 4+ weeks, where you harvest the leaves for a longer period of time.
We also carry a small number of seeds that we personally use for cooking.
Some seeds can be grown both as a sprout and a Microgreen e.g. Massey Gem pea, Radish, Kale and Broccoli.
The seeds that I grow on a weekly basis as Microgreens are SnowPea (which gives you the bulk green leaf base for your salad, and unlike the so-called SnowPea you get at the restaurant this is a real SnowPea where the stalk does not become fibrous and chewy, just melts in your mouth), Radish Daikon (adds that Tang to your salad not to mention the health benefits), sunflower (a delightful nutty taste), Broccoli and Red Kale.
Also when we talk about Microgreens we are also talking about Baby Leaf Herbs such as Rocket, Coriander, Silver Beet, Beetroot, Basil.
Red kale is probably the most flexible as it can be grown as a Sprout, as a Microgreen (2.5 weeks), baby leaf, and a full leaf plant.
As far as sprouting is concerned I use our colander combination kit of 2 small colanders and one large 4 colander in which I grow a combination of seed types all mixed together, these being, Alfalfa, Red Clover, Broccoli, Red Kale, Radish, Fenugreek.
Another form of sprouting just to mention, is where you only sprout the seed for a few days and then you store it in the fridge and it keeps growing for another week or 2, I do this with the Red Lentils and the Massey Gem pea, these are a great addition to a salad as it gives that slight nutty flavour and a bit of crunch.
Basically I time this with a harvest of a 2.5 growth cycle of the Microgreens mix them together with the Loose Sprouts, previously mentioned, (making sure that the surface moisture of all components is minimal), and then store them in our vegetable storage system i.e. mesh bag, cotton bag, sealed plastic bag, changing the cotton bag daily, this will keep your salad extremely fresh for a week and very edible up to 2 weeks.
We also sell Chickpeas which are largely used for making Humus, which I sprout for a couple of days and then briefly boil for a couple of minutes (makes the Humus last a little longer) from which I then make the Humus, see Chickpea seed for more info. Select the Product Group button to go to that Group Or Click to hide