Garlic sprouting seeds have a delicious flavor, less pronounced than raw garlic.
Garlic sprout: To add flavor to your dishes
Garlic sprouting seeds have a delicious flavor, less pronounced than raw garlic.
Since ancient times, garlic is known for its fortifying and protective action. In ancient Greece, a symbol of physical strength, it was used by the soldiers and sailors, as well as athletes and heavy laborers.
Virtues
Sprouting increases the natural vitamin content of seeds and promotes assimilation of minerals.
Tips
Degree of ease: with a little know-how. Garlic seed may be more difficult and longer to germinate some other seeds deemed easy.If you are new germination, we recommend the book sprouted seeds, living energy explosion Catherine Oudot: tips, recipes, explanations, etc.
Use
- Soaking time: 12 h
- Germination time: 6 to 8 days
- Garlic seed is a hard seed, for which it is advisable to soften the bark before germination phase. To do this, make several successive rinses in the space of a day in warm water (35 ° C - max. 40 ° C), changing the water regularly to keep it hot enough.
- Germoir advised: jar hotbed or hotbed storey Germline.
Practice
- Is consumed in raw sprouts of 3 to 4 cm.
- Use under germinated form on salads, pasta, soups. Garlic shoots harmonize perfectly with the slightly spicy dishes. Surprising fresh cheese on toast.
Composition
100% sprouting seeds of garlic (Allium tuberosum), from organic agriculture.
Origin: Italy.
Special precautions
- Keep your seeds to germinate in their original packaging at room temperature in a dry place.
- Your sprouts will be better all fresh. If you do not consume immediately, keep them 4-5 days after harvest, in an airtight container in the refrigerator.
- Packaged in a factory that uses nuts, cereals containing gluten, mustard.
Conditioning
Doypack ( bag of 50 g)
Packaged in France
Germline