Flax, Brown – 250 g

Sprouting Directions

Do Not Soak Seed

Dampen an unglazed clay pot bottom or tray lined with Baby Blanket, unbleached paper towel or coffee filter, or soil. Sprinkle lightly with dry seeds, leaving space between the seeds.  Spray lightly with water until damp but not too wet. Preserve moisture by loosely covering seeds with clear plastic.

Spray lightly with water twice a day. Keep damp, but not too wet. When established, sprouts can be rinsed under a slow flowing tap.

Enjoy! Ready in 4-8 days.

Sprouts store best when fairly dry- do not store immediately after rinsing.

• Often used at 2 to 3 days old for crackers, smoothies or baking.
• Can also be added to regular sprouting seeds ( alfalfa, lentils, etc.) in a jar or sprouter. Don’t add too much, as flax tends to be mucilaginous.
• Baking and cooking – Add raw, whole or ground, to baking or breakfast cereal. Ground flax can be refrigerated up to one week.