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  • Garlic for sprouting
  • Garlic for sprouting
  • Garlic for sprouting
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Garlic for sprouting

Tasty, less pronounced flavour than the raw clove.

To be eaten as raw sprouts, 3 to 4 cm in size.

Easiness: for experts. The garlic seed can be more fragile and slower to germinate than other seeds.  

Soaking time: 1 night.
Growing time: 6 to 8 days.

Ingredients: 100% garlic seeds for sprouting (Allium tuberosum), coming from organic farming.

Origin of the seeds : Italy.

Where to find the products
  • Is used sprouted on crudités, pasta and soups. Garlic sprouts go perfectly with mild dishes. They are surprising delicious on toast with cream cheese.

    Type of sprouter recommended: sprouter jar or the Germ’line multi-level sprouter. Follow instructions provided with the sprouter, or view instructions on our website.

    Keep your sproutable seeds in their sachets at room temperature in a dry place.

    The fresher they are, the better your sproutable seeds. If you do not use them immediately, keep them for a few days in the fridge, preferably in a closed recipient, and covered with Clingfilm.

  • Ever since Antiquity, garlic has been used for its strengthening and protective action. In ancient Greece, symbol of physical strength, it was used by soldiers and sailors as well as athletes and hard labourers.

    Packaged in France, in 50g sachets.

    Germination increases the seeds’ natural vitamin content and promotes the body’s assimilation of minerals.

  •  Average nutritional values for 100g of sprouted product:


      206 kJ / 49 kcal  

      Fats   1,1 g
           of which SFA     traces
      Carbohydrates   2,9 g
           of which sugars         2,2 g
      Dietary fibres       4,3 g
      Proteins   4,8 g
      Salt    0,04 g