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White mustard for sprouting
A sweet spicy flavour, ideal for seasoning your food.
To be eaten as green sprouts, 2 to 3 cm approx in size, in salads, pasta or soups, as a seasoning.
Easiness: with some know-how. Mustard seeds may be more delicate to sprout than certain other seeds known as quick and easy. White mustard is considered as a mucilaginous seed, so it is advised to use a sprouting cup to sprout this seed.
Soaking time: 6 to 8 hours.
Growing time: 6 to 8 days.
Ingredients: 100% mustard (Sinapis alba) seeds for sprouting, proceeding from organic farming. Origin: Italy.
Type of sprouter recommended: Germline SPROUTING CUP. 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.
Tip: the sprouted mustard seed can also be sprouted in a conventional sprouter by mixing it with alfalfa seeds in the following proportions: 90% alfalfa seeds/10% mustard seeds. This gives a tasty mixture of fine gourmet sprouts, slightly spicy and very aromatic.
Packaged in France, in 100g sachets.
Germination increases the seeds’ natural vitamin content and promotes the body’s assimilation of minerals.