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One of the most popular of the micro-greens.
Arugula has a very strong peppery taste and feel to its sprout.
This is NOT a mild tasting sprout. It should be ADDED to other
sprouts, raw sprouted soups and raw salads. NOT to be used as a base
for soups and salads.
Arugula is a gelatinous seed. That means that a gel like sac
forms around the seed when it gets wet. Just like flax and
psyllium and arugula. These seeds do not need to be pre-soaked before
they are sprouted. Because, the pre-soaking will just make a gooey
thing of seeds in your jar or bowl of water.
If you use gelatinous seeds in a mix, they should be no more than 10% of the entire mix.
Arugula and other gelatinous seeds can be sprouted in a number of different ways.
One of them is to sprout them using a clay tray sprouter. This
method keeps the seeds wet from below because the clay absorbs water.
This is a great way to grow gelatinous seeds.
Another method is to sprout them ON TOP of a sprout bag. You can use any sprouter. |
