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Wheat sprouts compliment light meals at any time of the year. The pleasant, slightly sweet taste gives a mild distinctive flavour to breakfast muesli, desserts, salads and many other dishes. Wheat sprouts contain vitamins B1, B2, B3, B6 and C, plenty of vitamin E as well as iodine, potassium, plenty of calcium, manganese, sodium, niacin, pantothenic acid, phosphorus, sulphur and zinc.
How to use wheat seeds for sprouting
Before sprouting, rinse Wheat seeds thoroughly in fresh water then soak for a minimum 12 hours, maximum 18 hours.
For best results sow seeds thinly.
Amount per tray / jar: 3 tablespoon of seeds Temperature: 18 – 22oC Water: Twice daily Ready to eat: After approximately 2 to 3 days