Product Details
Spinach Microgreens Seeds – 10 grams (GMO-FREE DECLARATION)
Origin: Italy
Spinach are a group of root vegetables with light-colored, crunchy flesh, variable skin color, and an almost spicy, peppery taste. They vary in shape from short and round to long and narrow, and the skin can be pink , black, white, yellow or purple.
Spinach is perfect for health.
Who likes a pack of flavor. These Spinach are used in many different Asian cuisines. In terms of health benefits, Spinach Sango Red is packed with Vitamin C, folate, and potassium. Many people consume these plants for relief of indigestion and/or flatulence. You can expect a mustard-like taste from these roots. After all, they belong to the Brassica genus, which falls under the family of mustard plants.
Flavor: Spicy
Popular uses: Salads and sandwiches
Nutrients: High in protein, folate & Vitamin B6.
Spinach are a good source of antioxidants like catechin, pyrogallol, vanillic acid, and other phenolic compounds. These root vegetables also have a good amount of vitamin C, which acts as an antioxidant to protect your cells from damage.
But we are not here to talk about the mature Spinach plant, but we will talk more about the Spinach microgreens, the method of growing them, whether at home or in a commercial scale, and the ideal right steps for growing Spinach microgreens.
Microgreens are very young plants, with a length of between 5 and 15 cm, depending on the seeds type.
Microgreens are a miniature version of whole vegetables grown from the seeds of mature plants that we often see in the market.
Despite their small size, one of the main benefits of microgreens is their high concentration of vitamins, minerals, and antioxidants, making them a great addition to any meal.
Some studies showed that when comparing equal amounts of microgreens and a mature plant of the same type, microgreens contain twice as many nutrients, vitamins, and salts as the large plant, estimated at about 40 times.
Microgreens have unique and exciting tastes that can add great value to various dishes.
The method of reproduction of the plant is through seeds, so it is natural for the plant to produce new seeds, which contain within them the embryo that carries the special genetic characteristics of that plant.
There is also a large stock of nutrients present in a very concentrated manner inside that small seed, but the human body cannot eat and digest that seed directly to obtain the nutritional value inside,
Therefore, we seed the seed in which the embryo is inside, in suitable conditions for germination, such as light, heat and humidity, so that the embryo begins to be active and transforms the elements into another form that is easier to digest.
So green parts and small plants known as microgreens begin to appear, so that all the elements of the seed are present in it, and thus we can harvest it at that age, eat it, and benefit from the concentrated elements inside it.
So, we call seeds the beginning of a new life for the plant
Microgreens Planting & Growing
Microgreens Planting & Growing:
Seed goes through several stages after stages, which the most important of are:
- Seeds Cracks: the seed cracks after it swells, preparing for the growth of the embryo. Also, the temperature must be suitable for germination, and finally, the seeds need darkness for the germination process to occur, so the seeds are buried in the soil (except for some types of seeds that do not need darkness for germination).
- Germination Stage: This is the stage in which the so-called feather and root are grown.
Feather is a term given to the stems of the leaves of the plant at its inception, where the stem is fused with the leaves and curved downward while penetrating the soil up.
While the root is a term used for the roots of the plant at the beginning of its life, where it is a small white part that penetrates the soil to the bottom to stabilize the plant and the beginning of the growth of the root hairs that absorb water and nutrients after the seed fades and its content is consumed.
- Microgreens: This is the stage in which the plant has successfully germinated, and a thin, somewhat long stem appears to us, with leaves that we call unreal leaves. (Unreal leaves are the first leaves produced by the plant, and they are in the form of a pair of leaves, which do not carry out the process of photosynthesis, and the first true leaves that carry out the process of photosynthesis and feed the plant grow from them)
So, the plant is able to absorb nutrients by itself through the root and has consumed all the nutrients stored inside the seed.
So, if the plant is given the nutrients necessary for its growth, the plant will continue to grow, to produce a large crop, forming the large, complete vegetables that we eat every day, but we do not provide the plant with any nutrients and it is grown in shallow soil devoid of any nutrients because the goal From eating the buds is harvesting them early to obtain the nutritional value that is concentrated at this age of the plant.
From here, if the plant is given the nutrients necessary for its growth, the plant will continue to grow, forming a complete real plant that can produce a crop, but we do not provide the plant with any nutrients and it is grown in soil that is almost devoid of nutrients because the aim of eating the shoots is to obtain On the nutritional value inherent in the seed.
Spinach Microgreens Planting
Spinach Microgreens Planting:
Using Harraz Farm & Garden Microgreens Kit
- Empty the first pack of soil into the box. Make sure the soil is stirred well and aerated before use.
- Soak one pack of seeds for 2-8 hours, then drain from the soaking water.
- Using a water sprayer, keep the soil moist, but not soaked. Spread the seeds evenly to cover most of the soil without stacking, leaving small spaces between them. Leave a 1 cm space around the edges of the box for easy ventilation, watering and harvesting.
- Open the hole at the top left in the lid to allow air in and avoid rotting.
- Spray the seeds & the lid’s interior until fully wet. Close the lid tightly for humidity.
- Put the box in the dark for at least 48 hours, do not open it at all.
- After 48 hours, open the box for air, check the length of your microgreens and spray with water if dry.
- For the next 48 hours, turn the lid upside down, where the sticker-side of the lid is facing the plants. Put weights on it to create pressure on the plants. (Ex: Put a medium-weight book)
- During the first 24 hours: keep the box in a dark place.
- During the second 24 hours: keep in a bright place to complete the photosynthesis process.
- while maintaining weights during both periods.
- These conditions force the microgreens to stretch and push the lid upwards in search of light. This strengthens them and makes them more nutritious and easier to harvest when they’re higher than the edge of the box.
- Remove the weights and the lid, and place the box in a bright spot, preferably indoors. Irrigate the soil if dry, & always keep the soil fully wet, but not soaked.
- Harvest your microgreens when they’re about the length of your small finger and the color is bright enough. Use thin scissors to cut your needed amount, right above the soil and add to your meals.
- Keep harvesting until you run out. Repeat the whole process using the second pack of seeds and soil after cleaning the box.
Planting in Microgreens Trays
- Empty the soil into the tray. Make sure the soil is stirred well and aerated before use.
- Soak about 40 grams of seeds for 2-8 hours, then drain from the soaking water.
- Spread the seeds evenly to cover most of the soil without stacking, leaving small spaces between them. Leave a 1 cm space around the edges of the box for easy ventilation, watering and harvesting.
- Using a water sprayer, keep the soil moist, but not soaked.
- Spray the seeds interior until fully wet. Close the lid tightly for humidity.
- Put the tray in the dark for at least 48 hours, and do not expose it at all (the tray can be rolled up by wrapping it with a plastic bag and making separate holes to create the necessary moisture for germination and all of you to warm the seeds)
- After 48 hours, expose the tray for air, check the length of your microgreens and spray with water if dry.
- For the next 48 hours, place another tray planted or empty on top of the tray, and put weights on it to pressurize the microgreens. (Example: put a book of medium weight) (this method is used to press the sprouts, which makes them more powerful and of higher quality)
- During the first 24 hours: keep the tray in a dark place.
- During the second 24 hours: keep in a bright place to complete the photosynthesis process.
while maintaining weights during both periods.
- These conditions force the microgreens to stretch and push the upper tray upwards in search of light. This strengthens them and makes them more nutritious and easier to harvest when they’re higher than the edge of the box.
- Remove the weights and the lid, and place the box in a bright spot, preferably indoors. Irrigate the soil if dry, & always keep the soil fully wet, but not soaked. (It is preferable to irrigate the soil from the bottom by placing the tray in a larger tray filled with water or which we called rockwool tray so that the soil drinks water from the bottom and not from the top to preserve the quality of the microgreens)
- Harvest your microgreens when they’re about the length of your small finger and the color is bright enough. Use thin scissors to cut your needed amount, right above the soil and add to your meals.
- Keep harvesting until you run out. Repeat the whole process using another seeds and soil after cleaning the tray.
Important Tips:
- Make sure to put the box or the tray in either the dark or light according to the tips mentioned.
- Keep the soil moist, but not soaked.
- Sometimes, the beginning of rot may appear at the stem of the sprouts, which means lack of aeration, or the seeds were placed closely. Buy oxygen water (Hydrogen Peroxide) from any pharmacy and dilute it then spray it on the rotten spot, it will remove it, the oxygen will be vaporized, and it will eventually become plain water. It is harmless and you can proceed with the steps.
- At the beginning of the life of the plant, some roots or thin threads are formed on the surface of the soil, their color is pure white. This is the root hairs of the microgreens, not roots. The shape of the roots differs from that, and their color is somewhat dark and gradient in colors.
- During cold days, the germination rate of the microgreens may be slower, so leave the seeds in the dark to germinate for longer hours before opening the lid.
- After germination of seeds and sprouts from the surface of the soil, avoid irrigating the microgreens by spraying, because the water that is sprayed does not reach the soil and therefore does not give the plant its need of water (in the case of planting in a harraz microgreens: the microgreens are irrigated through The sides of the box so that the water touches the soil directly) (In the case of planting in microgreens trays: the microgreens trays are placed in larger trays filled with water so that the soil is irrigated from the bottom of the tray)
Spinach Microgreens Benefits
Spinach Microgreens Benefits:
Scientists see microgreens as a functional food, meaning they can provide essential nutrients in a practical way. Some people call it superfood.
Microgreens can play a role in both sweet and savory dishes.
In addition to their nutritional value, they can add flavor, texture, and color to salads and sandwiches. People can also add them to smoothies or use them as a garnish.
They are suitable for eating raw, which means they retain their vitamin and mineral content.
According to the United States Department of Agriculture, ‘Trusted Source’ (USDA), 100 grams (g) of Spinach microgreens provide only 29 calories.
Other research has indicated that Spinach microgreens may be an especially good source of antioxidant vitamins and the minerals potassium and calcium.
Spinach microgreens also contains:
Vitamin A: Necessary for cell division, growth, vision, immunity, and reproduction
Vitamin B6: Plays a major role in metabolism, the conversion of food into energy; Brain development and regulation of immune responses.
Vitamin C: Necessary for the development, growth, and repair of body tissues, and acts as an antioxidant, protecting cells from the effects of free radicals, which are molecules produced during the breakdown of food or exposure to radiation, tobacco smoke, and other external factors. sources. (Free radicals are linked to the development of heart disease, cancer, Alzheimer’s disease, and other diseases.)
Vitamin E: It neutralizes or reduces free radicals, protects molecular and cellular components, and prevents free radicals from oxygenating cholesterol, thus reducing the chances of stroke or heart disease.
Vitamin K: plays a major role in wound healing, blood clotting, and bone growth
Calcium: Necessary for building and maintaining healthy bones and teeth and proper functioning of the heart, nerves and muscles and may help reduce the risk of heart disease
Copper: Helps maintain healthy bones. proper functioning of nerves, blood vessels and the immune system; formation of red blood cells. and adequate iron absorption
Fiber-rich phosphorus: Important in managing the body’s energy use and storage, filtering and removing waste products from the kidneys, and promoting nerve conduction.
Folic Acid: It belongs to the B vitamins and is crucial in the formation of red blood cells, the proper growth and function of cells, and reducing the risk of congenital brain and spine disabilities during pregnancy.
Iron: Helps produce the oxygen-carrying component (hemoglobin) in red blood cells, enhances the body’s use of energy, and strengthens the immune system.
Magnesium: A critical component of many biochemical reactions in the body, regulating blood pressure, supporting the immune system, and aiding in the functioning of muscles and nerves, thus reducing the likelihood of kidney stones forming.
Manganese: Important for bone and connective tissue growth, blood sugar regulation, and normal brain and nerve function
Potassium: Necessary for proper cellular functioning, regulating heartbeat, protein synthesis, regulating muscle and nerve functioning, and carbohydrate metabolism.
Spinach is also an excellent source of phytochemicals. These compounds produced by plants include polyphenols, glucosinolates, flavanols, and carotenoid antioxidants.
Phytochemicals slow the growth of some cancer cells, which is why young greens, baby leaves and other leafy greens are considered to have anti-cancer properties.
They prevent cellular DNA damage that may lead to cancer, reduce inflammation, and help the immune system.
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