Frequently asked questions

I can’t seem to get my cress, rucola or basil seeds to germinate. What should I do?

Some seeds, such as basil, chia, rucola, cress (garden and water), flax, mustard (yellow and white), perilla, purslane or cameline are mucilaginous seeds. On contact with water, they develop a gelatinous mass, a sort of sticky, gluey film called mucilage.  These seeds cannot sprout in a conventional sprouter, but you will get excellent results by using our sprouter dish. The roots develop under the dish’s grid, and the sprouts are formed on the surface vertically.  Note of caution: soaking time for mucilaginous seeds is much shorter, only 15 minutes.  Daily watering consists in wetting with a fine spray.   Please note that, sprouting time is generally longer for this type of seeds: from 8 to 20 days depending on the variety.

To find out more about germination times for the different sproutable seeds, you’ll find a table of times here.

Useful tip: if you have alfalfa, rucola and cress seeds in your cupboard, and you only have one dish, or you’d like to do an “express” culture, all you have to do is mix the seeds (maxi 5 to 10% cress or rucola to 90 to 95% of alfalfa), and you can let them germinate in a standard sprouter.  This way, you’ll get a delicate and aromatic flavour using a fast and easy method.

My sprouts are usually smaller than the ones I see in stores. Is this normal?

The sprouted seeds you find in stores are the result of an optimised germination process for seed-growing.  Grown using only water and heat in the production unit, the Germ'line sprouted seeds are cultivated at a temperature, rate of humidity and optimal watering cycle to ensure the best quality of fresh, beautiful sprouted seeds.

At home, it’s more difficult to unite all these conditions, which is why the sprouts are generally smaller than the ones you find in shops, even if you have become an experienced by now, and even though the seeds we offer for retail are exactly the same as those we use in our own production.  However, the seeds have the same flavour and the same nutritional benefits.

How can I cultivate really good mung bean sprouts at home?

We recommend using the multi-level sprouter, which gives optimal aeration for the seeds, as long as the trays are staggered one on top of the other.  And to get really white sprouts, we advise you to place your seed tray away from the light or cover it with a sufficiently fine breathable cloth so as not to inhibit aeration.

Is there any reason to extend the recommended germination time?

Germination is the embryonic stage in the life of a plant: it is during this stage that the seed starts to gather the nutritional reserves needed for the plant’s future growth.  Extending germination times in the hope of increasing its nutritional content is unproductive. Beyond the recommended germination time, the sprouts will become soft and floppy, quite simply because the sprouting seed will fatigue because the plant needs new elements to continue its growth.  So it’s not worth waiting for this stage to eat your sprouted seeds: simply follow germination times as prescribed on the packet.

How do I make my own mixes?

Although Germ’line proposes a vast choice of sproutable seed mixes to combine flavours and complementary properties, there’s nothing to stop you making your own mix.  There are 2 simple rules to follow:

1. The seeds you use must have similar germination times (for example, don’t mix a cereal seed that germinates in 3 days with a fennel seed which needs almost 10 days);
2. They must be able to germinate at the same time in the same type of sprouter (do not combine mucilaginous seeds with ordinary seeds unless you follow the specified proportions).

What is the lid on my multi-level sprouter for? Should I leave it on or take it off?

Should I wash my sprouted seeds?

Ready to enjoy right out of their handy environment-friendly tray, Germ’line sprouted seeds do not require rinsing.

If the sprouted seeds are sprouted at home, it is advised, for optimum food safety, that you wash them in vinegar water (about 5% vinegar in water) before eating. 

There’s a sort of “whitish cotton� deposit at the bottom of the Germ’line sprouted seed punnet. Is this normal?

It is neither abnormal nor toxic.  It is easy to remove: just wash your seeds in vinegar water in the sink, just as you would wash a fresh lettuce. 

There’s mould at the bottom of my sprouter. Is this normal?

The appearance of mould can have several causes: too much watering, too much atmospheric humidity, or you may have put too many seeds in your sprouter tray and they are not sufficiently aerated to develop.

Our advice for better results:  

Excess water can be dealt with: for example, just do one watering daily instead of two if the atmosphere is humid.  The recommended temperature must be between 19 and 22° C (in any case > 19° C).  No direct sun exposure: do not place your sprouter in front of a window. Find a place with indirect light.  Avoid draughts.

And if you use our multi-level sprouter, these recommendations will favour optimum germination:

The lid can be used for watering.  Once you’ve finished watering, place the lid to one side, or if you leave it on the sprouter, make sure you leave it half-open, in the same way as you stagger the other levels of your sprouter, to make sure your seeds can breathe.   There must never be any residual water at the bottom of the sprouter: make sure you drain it off after watering.  Do not put too many seeds in your tray at a time: one or two tablespoons are enough. Spread the seeds out on the surface of the tray.

How many sprouted seeds can I eat a day?

Sprouted seeds are generally eaten in small quantities (the equivalent of a handful, or up to 30 to 40g a day on average).  Because they are not seasonal, you can eat them all year long, as you wish.

Some seeds with spicier flavours and some pulses can upset people with sensitive stomachs or intestines: the best thing to do is listen to your body and adapt to what it tells you. 

How often should I drink Kombucha?

Drinking Kombucha basically depends on your health requirements.  Kombucha’s formulation makes it a particularly digestible, detoxifying and regulating drink.  It’s an ideal ally for regulating the digestive system and for detoxifying.

Ways of drinking Kombucha vary: some people drink one glass a day after every meal, whereas others take it twice a day for a week every term.  It’s up to you to find the rhythm that is most suitable for you.

Like all lacto-fermented drinks, the Kombucha may contain traces of alcohol (< 2% vol.).  It is therefore not recommended during pregnancy.

Why is it better to keep Kombucha chilled?

Our Kombucha is bottled unfiltered and unpasteurised. This means that the bacteria and yeasts which make up its composition, are still alive. This is why it is recommended to store the product in the fridge before and after opening, to ensure optimal conservation. 

What is the best moment of the day to consume Kombucha?

Germline Kombucha is preferably consumed in the morning on an empty stomach, or during the day, at least 1 hour before or after meals to maximize the benefits of this drink. It can be consumed at any time of the day, fresh and regularly, for the simple pleasure of the taste buds. The consumption of kombucha does not in any way dispense with drinking water.

How to read the shelf life of Germline Kombucha?

What precautions should be taken before opening your bottle of Kombucha?

Kombucha is a naturally sparkling and lively beverage that may tend to spill outside when opening. In order to reduce this risk, it is advised to open the bottle when it is fresh, after a few hours in the refrigerator in a vertical position.

Can I eat bread and wheat germ at the same time?

Yes, of course.  Bread provides slow carbs, which is to say energy your brain and body need to function properly, while wheat germ is a big provider of vitamins and minerals.  These 2 foods are therefore perfectly complementary.

How do I store wheat germ?

Your wheat germ can be kept at room temperature in its original packaging, after squeezing out excess air and kept airtight with a clip. It can also be poured into either an opaque or transparent airtight container, closed with an airtight lid.  If the container is transparent, store away from direct sunlight. Light destroys vitamin E, and your wheat germ will lose its essential benefits.