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They have a mild taste. They are used in salads, canapés and pies, as well as in the preparation of shakes and vegetable purees. They are especially recommended in weight loss diets, due to their good nutritional properties and minerals. Wheat germ, fresh or dried, is an excellent addition in the preparation of bread, various pastries and sweet dishes.
Wheat germ is rich in proteins, carbohydrates, vitamins and minerals. They are high-energy foods that affect tissue elasticity, faster hair and nail growth.
The seeds are medium-sized, long and narrow, straw-colored. Wash the seeds before use. The seeds should be germinated in a dark and airy place for the first 3-4 days, after which they can be exposed to indirect sunlight to make the sprouts turn green. The most favorable temperature for seed germination is between 18°C and 21°C. It is important to wash the seeds 2-3 times a day during germination in order to maintain humidity and prevent the appearance of mold.
Wheat germs can be consumed already on the second or third day, it is enough for them to grow to the size of a grain or 0.5-1.5 cm. Try them when they are the tastiest, use one part of the sprouts when they are only 0.5 cm long, and leave the rest to grow to 1-2 cm. They can be used until the root starts to appear.
High germination. They provide energy and are a very nutritious food. Wheat germ is the most valuable part of the wheat grain and is rich in minerals and vitamins.
Harvest 4-6 days
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