Sprouts/ micro Greens/ baby greens
Sprouts: Sprouts are the first stage of a seed’s development and are generally grown without a growing medium (soil), but are sprouted and rinsed in a sprouting tray, jar or bag. They are usually eaten soon after the seeds germinate and are delicious and crunchy.
Micro Greens: Micro greens are typically grown is soil or other growing medium and are the second stage of a plant’s life, where roots establish themselves and the first leaves (called cotyledons) appear. Microgreens are harvested at this stage before the true leaves (adult stage leaves) emerge. Plants in the micro green stage are typically at their peak of flavor intensity and have had the opportunity to absorb trace elements and micro nutrients from the soil.
Baby Salad Green: Baby greens are allowed to grow for a week or two beyond the micro green stage when the true leaves have emerged. Baby greens are harvested while they are still juvenile plants. The flavors are much closer to their full adult stage, and they have had ample opportunity to absorb more micro nutrients from the soil
Growing your own sprouts at home is much safer than buying them off the shelf at a supermarket
make sure we know who our growers are and where our seeds come from
nutrition link https://pubmed.ncbi.nlm.nih.gov/22812633/
Hazards of sprouts
There are two main hazards associated with sprouts – E. coli and Salmonella.
“Escherichia coli (E. coli) bacteria normally live in the intestines of people and animals. Most E. coli are harmless and actually are an important part of a healthy human intestinal tract. However, some E. coli are pathogenic, meaning they can cause illness, either diarrhea or illness outside of the intestinal tract.
“Salmonella is an enteric bacterium, which means that it lives in the intestinal tracts of humans and other animals, including birds. Salmonella bacteria are usually transmitted to humans by eating foods contaminated with animal feces or foods that have been handled by infected food service workers who have practiced poor personal hygiene.”
method of reducing the risk of sprout seeds carrying bacteria is making sure the seeds are never contaminated.
In a home environment with only one person in contact with the sprouting seeds, cleanliness and food safety is much easier. Here are a few tips for sprouting safely:
•Wash your hands thoroughly before handling seeds or sprouts, and use clean glass jars and screens that are washed with soap and hot water just before starting the sprouting process.
•Rinse the sprouts well at least twice a day and tip the jar so excess water can drain, avoiding puddles where bacteria can grow.
•Rinse the seeds well before starting the initial soaking period.
Stems are too long – not enough light or it’s too hot
Mold/rot – can be caused by too much water, too thick seeds, pH of water is too high
Not sprouting or slowly growing – can be caused by too wet or too dry, too cold (stone countertops), pH of water is too high
Wilting – seedlings are too dry or too hot
Yellow leaves – can indicate that the pH of your water is too high, they’re not getting enough light, or they are lacking nutrients