Hybrid Vegetable Seed Company

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Seed > Sprouting Greens

  SPROUTS
  A sprout is a seed that has germinated and grown with water only for approximately 4-7. Sprouts are generally eaten raw, roots and shoots. 
  Sprouts are said to be rich in digestible energy, bioavailable vitamins, minerals, amino acids and proteins.
  Sprouts are very common in Eastern Asian cuisine.


Seed available for sprouting include;

  Amaranth

  Asian Greens

  Basil

  Beetroot

  Broccoli

  Bulls Blood

  Cabbage

  Carrot

  Celery

  Chives

  Corriander

  Dill

  European Spinach

  Fennel

  Kale

  Khorabi

  Komatsuna

  Leek

  Lettuce- Baby Leaf

  Mizuna

  Mustard

  Onion

  Onion- bunching

  Pak Choi

  Parsley

  Pea

  Radish

  Red Sorrel

  Rocket- Cultivated

  Rocket- Wild

  Swiss Chard

  Tatsoi