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One of the most piquant and robust sprouts. Sprouts are used as a seasoning in young cheese and salads. They have a sharp taste, but not as strong as the taste of black lettuce sprouts.
White lettuce sprouts are rich in proteins and carbohydrates, as well as vitamins and minerals. They improve circulation, serve as an analgesic and are used as a remedy against fever and colds.
Cultivation guidelines:
The seeds are small (about 2 mm), yellow and round. Wash the seeds before use. The seeds are slimy and do not require initial soaking in water. Add about 2 tablespoons of shallot seeds and lightly moisten the seeds with a sprinkler 3-4 times a day for 5-6 days, thus keeping the sprouts fresh and moist.
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.
Harvest 5-6 days
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