|Best Sprouting Method|
SOAK - Rinse the seed. Soak seed in water for 4 - 8 hrs. Drain. Spread 2 or 3 layers deep in the bottom of a sprouting tray
RINSE - Twice a day, rinse or spray mist thoroughly. Keep covered; condensation formed helps the hulls fall off. For greener leaves, cover with plastic bag & expose to bright indirect light for the last day or two.
ENJOY - Ready to eat in 10 to 12 days.
|Days to Sprout||12|
|Soak Time||4-8 hours|
|Yield||1/2 cup of dry seed yeilds aprox 5 cups of sprouts.|
|Storage & Shelf Life||Our seeds should sprout well for a year after you purchase them, if stored in a cool dry place. If you’d like to extend the germination life of your seeds, store them in the fridge. If you store your seeds in the freezer, they’ll last almost indefinitely.|
|Nutritional Information||Good source of vitamin B6, iron, calcium, magnesium, chlorophyll, and essential amino acids|
|Did You Know||
While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens. (NOTE: Mumm's cannot guarantee that buckwheat has not come into contact with other grains during the manufacturing process.)
Note on photosensitization***NOTE: new information as of August 20, 04 - There is some information indicating that buckwheat shoots in large quantities may cause a reversible photosensitization that includes uncomfortable symptoms. We are currently recommending moderate consumption of buckwheat shoots, and complete avoidance if any light sensitivity occurs. A short article by Gilles Arbour, discoverer of this problem, is available at http://www.gillesarbour.com/buckwheat.php. There is a link to further very detailed information.
Aug 15/11- Since first posting this warning in 2004, we have continued to enjoy buckwheat shoots on a regular basis without any of the above symptoms, nor have any of our customers reported any negative symptoms.